Norkotah

Potato

100d to harvest

Earthy, deeply satisfying flavor comes wrapped in Norkotah’s classic russet character—an earthy, nutty richness with a dry, fluffy bite that turns wonderfully tender when roasted. The skins are thick and handsome, with a rugged russet texture that holds up beautifully, while the interior stays creamy and evenly textured for mashing, hearty sides, and rustic preparations. For home gardeners seeking a dependable 100-day russet with strong market appeal, Norkotah delivers both performance in the row and comfort on the plate.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	May 19th
Transplant / Sow Outdoors	May 19th
Harvest Begins	Aug 27th
Harvest Ends	Sep 21st

Crop Details

Trait	Value
Days to Maturity	100
Sun Requirements	Full Sun
Growth Habit	Mounding
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Recommended Companions

Red Amposta Onion

Rocambole Garlic

Purly Chives

Heshiko Bunching Onion Onion

Spanish Roja Garlic

New Belt Chives

Frequently Asked Questions

How often should I water Solanum tuberosum during its main growing phase?

From sprouting through bulking (roughly midseason), keep soil consistently moist but not waterlogged—aim for about 1–2 inches (2.5–5 cm) of water per week total from rainfall plus irrigation. Water deeply when the top 1 inch (2–3 cm) of soil feels dry, because steady moisture helps tubers size up. Stop regular watering once foliage begins to yellow near maturity so skins firm and disease risk drops.

How can I tell when Norkotah/solanum tuberosum is ready to harvest after ~100 days?

Harvest when plants’ tops have largely died back and the skins of a test tuber hold firm when gently rubbed (they shouldn’t scrape off easily). Dig carefully with a fork to avoid bruising, then cure in a cool, dark, well-ventilated spot for about 1–2 weeks before storage to toughen skins. For best eating quality, harvest slightly earlier if you want small, tender “new” potatoes.