Huckleberry Red Seed Potatoes – Bright Red Heirloom Favorite

A beautiful deep red potato with smooth skin and creamy white flesh. Huckleberry Red produces round to oval tubers with outstanding flavor and tender texture. Excellent for roasting, boiling, and salads. Early–midseason maturity.

Huckleberry Red is a striking red-skinned heirloom potato that stands out in both the garden and kitchen. Tubers have bright to deep red skin with shallow eyes and creamy white flesh inside.

Plants are vigorous and productive, producing consistent yields of attractive, uniform potatoes. Texture is smooth and moist, with delicious flavor that holds up in a wide range of dishes.

✔️ Variety Features

• Bright red skin with creamy white flesh
• Round to oval tubers with shallow eyes
• Tender, moist texture and rich flavor
• Great for roasting, salads, and boiling
• Early–midseason harvest
• Strong yields and good adaptability

📍 Where Huckleberry Red Grows Best

Huckleberry Red performs well in:

• Northern and temperate climates
• Raised beds and garden plots
• Loose, well-drained soil
• Slightly acidic soil (pH 5.0–6.5)

Handles:

• Heavier soils better than many gourmet types
• Cool nights and warm days typical of the Midwest and Northeast

Avoid soggy or poorly drained sites.

🌱 When to Plant

Plant when soil temps reach 45–50°F.

• Cold climates: 2–3 weeks before last frost
• Mild climates: early spring
• Warm climates: late winter to early spring

Plant seed pieces:

• 3–4 inches deep
• 10–12 inches apart
• Rows 24–30 inches apart

Hill plants as they grow to protect tubers and improve yield.

📏 Days to Maturity

Approximately 80–95 days (early to midseason)

🍽️ Kitchen Use – Menu Idea

Roasted Huckleberry Red Potato Salad (warm or cold)

• Roast halved or quartered potatoes with olive oil and salt
• Toss warm with Dijon mustard, honey, apple cider vinegar, and herbs
• Add celery, green onion, or bacon if desired

Skin color holds well when cooked, making beautiful salads and sides.

Also excellent for:

• Boiling with butter and parsley
• Sheet-pan dinners
• Skillet-fried breakfast potatoes
• Soups and chowders