French Fingerling

Potato

85d to harvest

Velvety, golden-skin fingerlings with a softly waxy sheen and a pleasantly nutty, buttery flavor—French Fingerling delivers a gourmet bite straight from the garden. The slender, evenly sized tubers roast to a crisp, bronzed exterior while the interior stays tender and creamy, ideal for showcasing in simple, elegant preparations. Grow them for their uniform, hand-sized charm and reliable performance through a full 85-day season.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Feb 9th
Transplant / Sow Outdoors	Feb 9th
Harvest Begins	May 5th
Harvest Ends	Dec 9th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Upright
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

German Red Garlic

Red Wethersfield Onion

Kokusai Chives

White Sweet Spanish Onion

Common Chives Chives

Inchelium Red Garlic

Frequently Asked Questions

How often should I water French Fingerling potatoes during their main growing phase?

During active tuber bulking (roughly mid-season), keep soil evenly moist but never waterlogged—aim for about 1–2 inches (2.5–5 cm) of water per week depending on heat and rainfall. Water deeply when the soil’s surface 1 inch (2–3 cm) starts to dry, and ensure good drainage so tubers don’t rot. Reduce watering after the plants start to yellow and die back so the skins set before harvest.

How do I know when French Fingerling potatoes (Solanum tuberosum) are ready to harvest?

French Fingerling potatoes are typically ready around 85 days after planting; for “new” potatoes you can harvest a little earlier, once plants have flowered. For the best fingerling size, harvest when foliage begins to yellow and die back, and check by gently digging—tubers should have firm skins that don’t rub off easily. Harvest on a dry day, then let them cure briefly in a cool, airy place to toughen the skins before storage.