when to harvest potatoes
- “New potatoes,” which are potatoes that are purposefully harvested early for their smaller size and tender skin, will be ready for harvest 2 to 3 weeks after the plants stop flowering. For mature potatoes, wait 2 to 3 weeks after the foliage has died.
- New potatoes should not be cured and should be eaten within a few days of harvest, as they will not keep for much longer.
- Dig potatoes on a dry day. Dig up gently, being careful not to puncture the tubers. Avoid cutting or bruising potato skin. The soil should not be compact, so digging should be easy.
- If the soil is very wet, let the potatoes air-dry as much as possible before putting them in bags or baskets.
- For the biggest and best potatoes, harvest only after the plant’s foliage has died back.
- Cut browning foliage to the ground and wait 10 to 14 days before harvesting to allow the potatoes to develop a thick enough skin. Don’t wait too long, though, or the potatoes may rot.
- Allow freshly dug potatoes to sit in a dry, cool place (45–60°F/7–15°C) for up to two weeks. This allows their skins to cure, which will help them keep for longer.
- After curing, make sure you brush off any soil clinging to the potatoes, then store them in a cool, somewhat humid, dark place. The ideal temperature for storage is 38 to 40°F (3 to 4°C).
- Do not store potatoes with apples; the apples’ ethylene gas will cause potatoes to spoil.
- Never store potatoes in the refrigerator.
- Whether you dig your own potatoes or buy them at a store, don’t wash them until right before you use them. Washing potatoes shortens their storage life.
- Find more tips on getting potatoes ready for the root cellar.
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