Red Pontiac Seed Potatoes – High-Yield Red Skin Favorite

A classic red-skinned potato with smooth skin and white flesh. Red Pontiac is famous for its high yields, large tubers, and excellent flavor. Great for boiling, roasting, and mashing. Mid- to late-season maturity.

Red Pontiac is one of the most widely grown red potatoes thanks to its dependable production and attractive deep-red skin. Tubers are round to oblong, with shallow eyes and bright white flesh that holds its color when cooked.

This variety is especially known for producing large potatoes and big yields, even in less-than-ideal soils. Texture is moist and waxy-creamy, so it holds its shape well in the pot or pan.

✔️ Variety Features

• Bright red skin with white flesh
• Round to oblong tubers with shallow eyes
• Excellent yields and large tuber size potential
• Great for boiling, roasting, and mashing
• Stores well for a red potato
• Mid–late season maturity

📍 Where Red Pontiac Grows Best

Red Pontiac performs well in:

• Northern and temperate climates
• Raised beds and open garden rows
• Sandy loam, loam, or amended clay
• Slightly acidic soils (pH 5.0–6.5)

It is known for:

• Handling heavier soils better than many reds
• Producing well even in tougher conditions

Avoid poorly drained, constantly wet soil.

🌱 When to Plant

Plant when soil temperatures 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:

• Depth: 3–4 inches
• Spacing: 10–12 inches apart
• Rows: 24–30 inches apart

Hill plants during growth to protect tubers and improve yield.

📏 Days to Maturity

Approximately 90–110 days (mid to late season)

🍽️ Kitchen Use – Menu Idea

Red Pontiac Garlic-Butter Boiled Potatoes

• Boil whole or halved potatoes until tender
• Toss with melted butter, garlic, parsley, and sea salt

They hold shape beautifully and the red skins add color to the plate.

Also excellent for:

• Potato salads
• Sheet-pan roasts
• Scalloped potatoes
• Soups and chowders