How to Grow and Harvest Potatoes

Potatoes might look unassuming, but they’re garden gold. They’re easy to grow, store beautifully, and come in endless colors and flavors - from buttery yellows to deep purples. Whether you’re planting in raised beds, grow bags, or straight in the ground, potatoes reward a little effort with a delicious harvest.

Choosing Your Potato Type

Potatoes come in early, midseason, and late-maturing varieties. Mixing types gives you harvests all season long.

Early Varieties: Fast-growing and perfect for new potatoes. Try ‘Yukon Gold,’ ‘Red Norland,’ or ‘Irish Cobbler.’
Midseason Varieties: Reliable producers like ‘Kennebec’ and ‘Gold Rush.’
Late Varieties: Great for winter storage. Go for ‘Russet Burbank’ or ‘German Butterball.’
Colorful Varieties: ‘Purple Majesty’ or ‘All Blue’ add fun color and extra nutrients to your plate.

When and Where to Plant

Potatoes prefer cool weather and loose soil.

Plant Time: 2–4 weeks before your last expected frost date.
Sunlight: Full sun, at least 6 hours daily.
Soil: Loose, rich, well-draining soil with compost mixed in. Avoid heavy clay - roots need to spread easily.

Cut large seed potatoes into chunks about the size of an egg, each with at least one “eye” (sprout). Let cut pieces dry for a day or two before planting to prevent rot.

Planting

In-Ground: Dig trenches 4 inches deep and space seed pieces 12 inches apart, with rows 2–3 feet apart. Cover lightly with soil.
In Grow Bags or Containers: Start with 4–6 inches of soil, plant your seed potatoes, then cover with more soil as they grow (“hilling”).

As the plants grow about 6–8 inches tall, gently mound more soil or compost around the base to cover the lower stems. This keeps developing potatoes from turning green and bitter in sunlight.

Watering and Feeding

Potatoes need steady moisture while tubers are forming but dislike soggy soil.

Water 1–2 inches per week, especially during flowering (that’s when tubers are growing!).
Stop watering once the foliage begins to yellow and die back near harvest.
Feed with compost or a low-nitrogen fertilizer - too much nitrogen causes leafy plants but small spuds.

Harvesting Potatoes

There are two harvest stages:

New Potatoes: Gently dig around the base 2–3 weeks after flowering for small, tender spuds.
Main Harvest: Wait until the foliage yellows and dies back. Gently lift plants with a garden fork, taking care not to damage the potatoes.

Let them sit in a dry, shaded place for a few hours to firm up their skins before storing.

Storing Your Spuds

Cure your potatoes for 1–2 weeks in a cool, dark, well-ventilated space (around 50°F/10°C). Then store them in a cool, dry spot - ideally around 40°F (4°C) — in breathable bags or boxes. Properly cured potatoes can last for months.

🥔 Food Tips & Ideas

Roast baby potatoes with rosemary and garlic for the perfect side dish.
Mash with butter and cream for cozy comfort food.
Turn leftover spuds into crispy potato cakes or breakfast hash.

⚠️ Cautions

Never eat green potatoes - they contain solanine, a natural toxin.
Don’t store potatoes in the fridge; it affects flavor and texture.
Rotate crops yearly and avoid planting where tomatoes, peppers, or eggplants grew last year - they share diseases.