Growing Seed Potatoes
Potatoes are usually grown from seed potatoes, a small piece of potato with at least one growing eye, which will sprout into a new plant. It is important to buy certified, disease-free seed potatoes to ensure a successful harvest. Cut seed potatoes about 1.5 inches square, making sure that each has at least one good eye. Cutting the potatoes one week before planting allows the cut surface to heal slightly. Some growers dip cut pieces into a diluted bleach solution or commercial fungicide to prevent rot. You may also buy small potatoes and plant them whole to avoid a rot risk. Set the pieces, cut side down and eye up, about 4 inches deep, 12-14 inches apart, in rows 3 feet apart. Sprouts usually appear after 2-3 weeks. When plants are 5-6 inches high, hill up mulch and soil around the growing stems. Five pounds of seed potatoes will plant a 50 foot row.
Harvest a few “new potatoes” soon after the tops flower. Remove some golf ball sized potatoes and leave the rest to grow to maturity. For full-sized tubers, harvest when the plant dies back. Store in a cold, humid environment.
Types of Seed Potatoes
The following list include the varieties we carry for 2025. Call the store to check supply of certain varieties.
ADIRONDACK BLUE – 80-90 days. High yields of large, oblong tubers with dark purple skin and flesh. Holds coloring through cooking. Good for steaming or au gratin.
BANANA FINGERLING – 100-135 days. Small, oblong, potato variety with thin skin and a waxy texture. Great for potato salads, roasting, and steaming.
CHIEFTAIN – 65-90 days. High yielding, mid-season variety with red skin, white flesh, and shallow eyes. Good for baking, boiling, and frying.
FRENCH FINGERLING – 90-110 days. Larger and thicker than traditional fingerlings. Known for rosy-red skin and rich yellow flesh. Cooks quickly when boiled or roasted.
KENNEBEC – 120 days. High yields of large, white skin, white fleshed potatoes that grow well under harsh conditions. Great all-purpose potato – boiled, mashed, fried, hashed, or baked.
LEHIGH – 90-110 days. Yellow-fleshed potato variety with oval-shaped tubers and netted skin. Great choice for soups and stews, but also great fried.
PONTIAC – 80-100 days. Popular red all-purpose potato with very sweet, white flesh. Great for salads and boiling, Pontiac is known as the “ultimate” potato salad potato.
REBA – 90-120 days. High yielding, early sizing variety with smooth white to buff-colored skin and bright white flesh. Great flavor and good for baking – not too moist, not too dry.
RED NORLAND – 60-90 days. Productive early red variety with red skin and white flesh. Very versatile and good steamed, baked, boiled, or roasted. High in moisture and sugar, low in starch.
RUSSET CARIBOU – 105-115 days. Long tubers with lightly russeted skin and white flesh. Excellent early vigor and mid-season maturity. Great classic baked potato flavor.
YUKON GOLD – 60-95 days. Thin, smooth, eye-free skin and yellow-tinted flesh. All-purpose potato with buttery flavor best for roasting, mashing, boiling, frying, or sauteing.