Pinto Gold is a late-season gourmet fingerling-type potato developed by the University of Maine. The tubers have a red-and-yellow pinto skin pattern and creamy yellow flesh; harvested young, they make fingerling potatoes, while a longer growing period produces larger baking potatoes. They are also suited to roasting, boiling, pan-frying and chips.
Plant whole tubers or cut pieces with 2–3 eyes, letting cut pieces air-dry for 24 hours first. Set them 6 inches apart in rows 3 feet apart, then hill soil, leaves, straw or compost around the vines as they grow. Two pounds plants approximately 8–10 feet of row, 12 square feet or 10 hills.
Features
Maine-developed gourmet fingerling type
Can be harvested young or grown to baking size
Suitable for roasting, boiling, pan-frying, baking and chips
Skin: Red and yellow pinto pattern
Flesh: Creamy yellow
Coverage: Approximately 8–10 feet of row, 12 square feet or 10 hills
Row spacing: 3 feet apart
Harvest time: 100–135 days
Certification: Maine certified seed potatoes
Pack contents: 2 pounds of seed tubers
Plant spacing: 6 inches apart
Planting depth: Cover the tuber with soil and hill as vines grow
Shipping season: Mid-March through the end of April 2026
