Best Potato Varieties for Pennsylvania
The best potato variety for Pennsylvania depends on your zone, your intended use, and how much blight pressure you’re willing to manage. Yukon Gold is the most forgiving choice for first-time growers anywhere in the state — it matures early, produces reliably, and tastes good. If you’re in the northern tier dealing with a shortened growing season, stick with early varieties under 90 days. Zone 7a growers in southeastern PA have room to try full-season russets without worrying about frost cutting the season short.
Table of Contents
- PA Potato Growing Season
- Quick Reference
- Choosing the Right Potato Type
- Best Early-Season Varieties (under 90 days)
- Best Mid-Season Varieties (90–110 days)
- Best Late-Season Varieties (110+ days)
- Fingerlings & Specialty Varieties
- Disease-Resistant Picks for Pennsylvania
- Zone-Specific Recommendations
- Variety Comparison Table
- Frequently Asked Questions
PA Potato Growing Season
Potatoes in Pennsylvania follow a cool-season arc: plant in early spring when soil hits 45°F, grow through summer, and harvest before or shortly after the first fall frost. The exact window shifts by three to six weeks between zone 7a in the southeast and zone 5a in the northern highlands.
Plant (most zones)
Growing/hilling
Harvest
Quick Reference
Choosing the Right Potato Type
Before picking a specific variety, it helps to know what type of potato you’re looking for. The major categories each have different culinary uses, maturity times, and storage characteristics.
Russet Potatoes
Russets are the classic baking potato — starchy, fluffy, and excellent for fries. They typically require 100–130 days to mature, which makes them best suited to zone 6a and warmer in Pennsylvania. Russet Burbank is the benchmark but needs the long warm season of the Philadelphia suburbs or Pittsburgh area to really bulk up.
Yellow-Fleshed Potatoes (Wax)
Varieties like Yukon Gold and German Butterball have a naturally buttery flavor and slightly waxy texture that holds up to boiling, roasting, and potato salad. They mature in 80–100 days, making them a reliable choice across all PA zones.
Red-Skinned Potatoes
Red varieties like Red Norland and Chieftain have thin skins, waxy flesh, and early maturity — Red Norland hits the table in 70–80 days, which is why it’s the go-to for zone 5a growers with a compressed summer. They’re not great for storage compared to russets or Kennebecs.
White Potatoes
Kennebec is the workhorse of this category — white skin, white flesh, excellent yield, and some of the best late blight resistance available in a mainstream variety. It’s a mid-season potato (90–110 days) that does well across all Pennsylvania zones.
Blue & Purple Potatoes
All Blue, Purple Majesty, and similar specialty varieties have become more popular at farm markets and among home growers. The deep pigment holds up reasonably well in cooking and these varieties perform fine in PA — they’re not harder to grow than a standard variety, just more perishable after harvest.
Fingerling Potatoes
Russian Banana, French Fingerling, and Purple Peruvian are the most widely grown fingerlings in Pennsylvania. They produce small, elongated tubers with dense flesh. Maturity runs 90–100 days. I’d recommend fingerlings only if you have light, stone-free soil — digging them out of clay or rocky ground is genuinely frustrating.
Best Early-Season Varieties (under 90 days)
Early varieties are essential for northern Pennsylvania growers in zones 5a and 5b, where the summer growing window is compressed. They’re also useful statewide for getting new potatoes on the table before July heat stresses late-maturing types.
Red Norland Early · 70–80 days
Red Norland is the most widely planted early potato in Pennsylvania and for good reason. It reliably sets tubers before summer heat arrives, produces well in heavy soils, and the thin red skin means no peeling required for roasting or boiling. Flavor is mild and slightly waxy. The main downside is storage — Red Norland doesn’t hold nearly as long as mid- or late-season types, so plan to use them within a few months of harvest.
Dark Red Norland Early · 70–80 days
A more intensely pigmented selection of Red Norland with the same maturity window and similar growing characteristics. The darker skin holds its color better after boiling. I’ve grown both side by side and found Dark Red Norland to have slightly firmer flesh — a minor difference but noticeable in potato salad.
Yukon Gold Early-Mid · 80–90 days
Technically an early-to-mid-season variety, Yukon Gold earns a mention here because it’s the single most adaptable potato for Pennsylvania. The yellow flesh and buttery flavor make it useful for almost any cooking application, it tolerates a range of soils, and it performs well across zones 5a through 7a. New potato harvest can start around 70 days if you need an early fix. Full yield at 80–90 days. This is the variety I’d recommend to any first-time potato grower in PA.
Caribe Early · 70–80 days
Purple skin, bright white flesh, and early maturity. Caribe is mostly a market potato — the color contrast makes it visually striking and it sells well. Growing characteristics are similar to Red Norland. Not particularly disease resistant, but its short season means it’s usually done before late blight pressure peaks in late July and August.
Best Mid-Season Varieties (90–110 days)
Mid-season varieties balance yield, flavor, and disease pressure. In most of Pennsylvania, planting in early April gives mid-season types enough time to finish before the typical late August blight window. These are the varieties that go into storage.
Kennebec Mid · 90–110 days
Kennebec is arguably the most important potato variety for Pennsylvania home growers. It produces large, smooth white potatoes with a pleasant flavor that works for baking, boiling, or frying. More importantly, Kennebec carries partial resistance to late blight (Phytophthora infestans) — the same organism that causes tomato blight — which is a real advantage in Pennsylvania’s humid summers. Yields are reliably high and it stores well through winter.
Chieftain Mid · 90–100 days
Red-skinned, white-fleshed, and a step up from Red Norland in both yield and storage life. Chieftain produces uniformly sized tubers that hold their shape after cooking — making them the better choice for potato salad. Performs well in PA clay soils and handles wet springs reasonably well.
All Blue Mid · 90–100 days
All Blue has deep purple-blue skin and flesh that fades to lavender after cooking. It’s primarily a novelty and market variety, but the flavor is genuinely good — earthy, slightly nutty, and somewhat dry. It produces modestly compared to Kennebec or Yukon Gold, but it’s a reliable grower. Pair it with Red Norland and Yukon Gold for a colorful harvest bowl that sells immediately at farm markets.
German Butterball Mid · 90–100 days
A dense, yellow-fleshed potato with a rich buttery flavor that exceeds Yukon Gold in most side-by-side tastings. German Butterball is less commonly available as seed potatoes but worth seeking out. It’s particularly good roasted or in soups. Produces medium-sized tubers — not the biggest yields, but the quality is exceptional.
Elba Mid-Late · 100–115 days
Elba is a large white potato with excellent late blight resistance — one of the best available for Pennsylvania conditions. It was developed specifically with disease resistance in mind and performs well in humid summers when other varieties struggle. The downside is flavor: Elba is a functional potato, not an outstanding one. Use it for baking or mashing, store it through winter, and rely on Kennebec or Yukon Gold for table quality.
Best Late-Season Varieties (110+ days)
Late-season varieties need a long, warm growing window to develop properly. In Pennsylvania, zone 6a and warmer (roughly from Harrisburg south and west to Pittsburgh) can reliably grow them. Zone 5a and 5b growers should generally avoid full-season russets.
Russet Burbank Late · 110–130 days
The potato on every supermarket shelf. Russet Burbank produces the large, elongated russet potatoes most people picture when they think of a baked potato. Growing it well requires 110–130 days of consistent moisture during bulking and a reasonable amount of space — rows need to be 3 feet apart because the plants get large. In Pennsylvania’s zone 6b and 7a it does fine; in zone 5a it’s a gamble on the weather. Flavor and storage are excellent when grown right.
Katahdin Late · 100–120 days
Katahdin is a classic northeastern variety bred in Maine and well-adapted to Pennsylvania conditions. It produces smooth white potatoes with above-average disease resistance and stores exceptionally well — I’ve had Katahdin from October last through March without significant sprouting. The flavor is mild and neutral, making it a good all-purpose storage potato. Yields are high and the plants tolerate clay soil better than most late-season types.
Fingerlings & Specialty Varieties
Russian Banana Fingerling
The most widely grown fingerling in Pennsylvania. Banana-shaped, 3–5 inches long, with yellow skin and firm yellow flesh. Excellent roasted whole. Requires 90–100 days and produces best in well-drained, loose soil. Digging in clay is a chore but the flavor payoff is worth it for most growers. Not a storage potato — use within 2–3 months of harvest.
French Fingerling
Pink-red skin with yellow flesh streaked with red. French Fingerling is slightly longer than Russian Banana and has a more complex flavor. It’s become popular with farm market growers across PA because the unusual appearance commands a premium price. Grows in 90–100 days. Like all fingerlings, it’s sensitive to inconsistent moisture during tuber development.
Purple Peruvian Fingerling
Deep purple skin and flesh, maintains color after cooking when roasted or steamed (not when boiled). Slower to mature at 100–110 days and the yield per plant is lower than other fingerlings. Worth growing for the visual impact, but not a variety to rely on for volume.
Purple Majesty
A full-sized (not fingerling) purple variety with intensely pigmented flesh. Produces larger tubers than All Blue and yields better, making it a more practical specialty option. The flavor is earthier than standard yellow or white varieties. Mid-season at 90–100 days.
Disease-Resistant Picks for Pennsylvania
Late blight is the most damaging potato disease in Pennsylvania. The same Phytophthora infestans that devastates tomato crops hits potatoes in humid late-summer conditions. If you’ve had blight on your tomatoes in past years, assume your potatoes are at risk.
Common scab (Streptomyces scabies) is the other major disease concern. It causes rough, corky patches on the skin — cosmetically unpleasant but not a flavor problem. Scab thrives in alkaline soil and dry conditions. The practical fix: keep soil pH between 5.5 and 6.5 and maintain consistent moisture during tuber set. Varieties with some scab resistance include Norland, Chieftain, and Elba.
Zone-Specific Recommendations
Select your zone to highlight the varieties best suited to your growing conditions.
| Zone | PA Region | Top Picks | Notes |
|---|---|---|---|
| 5a | Northern tier, Pocono highlands | Red Norland, Yukon Gold, Caribe | Stick to varieties under 90 days; late-season types won’t finish before frost |
| 5b | Northern mountains, high ridges | Red Norland, Yukon Gold, Chieftain | Early and early-mid varieties recommended; Chieftain at 90–100 days is the stretch |
| 6a | Pittsburgh, State College, Scranton, Erie | Yukon Gold, Kennebec, German Butterball, All Blue | Full mid-season range available; Katahdin works at 100–120 days in most years |
| 6b | Harrisburg, Allentown, Lancaster | Kennebec, Katahdin, Elba, fingerlings | Late blight pressure is real — prioritize resistant varieties; russets are viable |
| 7a | Philadelphia metro, Chester County | Russet Burbank, Katahdin, Kennebec, Elba | Longest season; all maturity classes available; late blight management is essential |
Variety Comparison Table
| Variety | Type | Days | Flesh Color | Best Use | Blight Resistance | Storage |
|---|---|---|---|---|---|---|
| Red Norland | Red/waxy | 70–80 | White | Boiling, roasting | Low | Fair (2–3 mo) |
| Dark Red Norland | Red/waxy | 70–80 | White | Boiling, salads | Low | Fair (2–3 mo) |
| Caribe | Purple/waxy | 70–80 | White | Roasting, markets | Low | Fair |
| Yukon Gold | Yellow/waxy | 80–90 | Yellow | All-purpose | Low–moderate | Good (4–5 mo) |
| Chieftain | Red/waxy | 90–100 | White | Boiling, salads | Low–moderate | Good (4–5 mo) |
| All Blue | Blue/waxy | 90–100 | Blue-purple | Roasting, markets | Low | Moderate |
| German Butterball | Yellow/waxy | 90–100 | Yellow | Roasting, soups | Low | Good |
| Kennebec | White/starchy | 90–110 | White | Baking, frying, storage | Partial | Excellent (6+ mo) |
| Russian Banana | Fingerling | 90–100 | Yellow | Roasting whole | Low | Moderate |
| French Fingerling | Fingerling | 90–100 | Yellow-red | Roasting, markets | Low | Moderate |
| Purple Majesty | Purple/waxy | 90–100 | Purple | Roasting, markets | Low | Moderate |
| Elba | White/starchy | 100–115 | White | Baking, mashing, storage | Good | Excellent (6+ mo) |
| Katahdin | White/starchy | 100–120 | White | All-purpose storage | Moderate | Excellent (6+ mo) |
| Russet Burbank | Russet/starchy | 110–130 | White | Baking, fries | Low | Excellent (6+ mo) |
Season planning: Check our month-by-month Pennsylvania planting guide to keep your garden producing all year. Browse all Pennsylvania vegetable guides for companion planting ideas.
Frequently Asked Questions About Potato Varieties in Pennsylvania
What is the best potato variety for beginners in Pennsylvania?
Yukon Gold is the best starting point for most Pennsylvania growers. It matures in 80–90 days (fitting every PA zone), has a reliable yield, tolerates a range of soil conditions, and produces potatoes with excellent flavor for almost any cooking method. It’s available from virtually every seed potato supplier. If you’re in zone 5a or 5b with a compressed growing season, Red Norland at 70–80 days is the safer choice.
Can I grow russet potatoes in Pennsylvania?
Yes, but with zone caveats. Russet Burbank and similar full-season russets need 110–130 frost-free days to develop fully. In zones 6b and 7a (Harrisburg south to Philadelphia, plus the Pittsburgh area), you have enough season to do this reliably. In zone 6a (State College, Erie, Scranton), it’s possible in most years but the season is tight. In zones 5a and 5b (northern tier), russets routinely get cut short by early fall frosts — stick to early or mid-season varieties instead.
Which potato varieties resist late blight in Pennsylvania?
No commercial potato variety is immune to late blight, but some carry meaningful partial resistance. Kennebec has the longest track record of resistance in northeastern growing conditions and is the standard recommendation for Pennsylvania. Elba has stronger resistance but lower table quality. Katahdin has moderate resistance and is a good all-around late-season variety. If you’ve had blight destroy tomatoes in your garden, plant Kennebec or Elba as your main storage crop and consider a copper-based fungicide program starting in mid-July.
Should I buy certified seed potatoes or can I use grocery store potatoes?
Buy certified disease-free seed potatoes from a reputable supplier. Grocery store potatoes are often treated with sprout inhibitors that delay or prevent germination, and more importantly they carry unknown disease histories. Late blight, ring rot, and blackleg can all be introduced to your garden through infected planting stock. Certified seed potatoes are inspected and guaranteed disease-free — a small investment that protects your soil for future seasons. Good PA sources include local farm co-ops, Johnny’s Selected Seeds, Fedco, and High Mowing.
How many pounds of seed potatoes do I need per 100 feet of row?
Plan on roughly 7–10 pounds of seed potatoes per 100 feet of row, spacing seed pieces 12 inches apart. Each potato is cut into pieces with at least 2–3 eyes per piece, and pieces are typically 1.5–2 oz. A standard 5-pound bag of seed potatoes plants approximately 50 feet of row. For an average family garden, 25–50 feet of row produces plenty for table use; 100+ feet if you’re growing for storage through winter.
Are fingerling potatoes harder to grow in Pennsylvania?
No more difficult to grow, but harder to harvest in heavy soils. Fingerlings have the same basic requirements as standard varieties — soil temperature, spacing, hilling, watering. The challenge in Pennsylvania is that many gardens have clay or stony soils, and digging out small, elongated fingerlings without skewering them with a fork takes patience. If you have light, loamy, or raised-bed soil, fingerlings are a great choice. In dense clay, stick to round varieties that are easier to locate and extract during harvest.
