Potato (Solanum turberosum)
Date to sow Outdoors:
3 -4 inch
3 weeks before
5.0 - 6.5
60 - 65 Degrees
12 inches in row
24 inches between rows
High N, P and K
Avoid following other plants from the nightshade family
Potatoes are nightshade family members that are best known as Irish potatoes. They contain eyes or buds, which will sprout new plants. Therefore, potatoes are started from pieces, not sees. Garden potatoes are available in a variety of different flavors and colors that are not commercially available. The potato is actually a shortened stem called a tuber.
Prepare soil by tilling to a 12 to 20 inch depth in early spring. Organic matter can be incorporated at cultivation to improve texture, drainage and fertility.
Add organic matter to the tilled soil or apply a complete fertilizer (10-10-10) 1 1/2 pounds per 100 square foot of garden.
It is not recommended to save potatoes and replant because they can carry disease. Use certified seed potatoes from a reputable supplier. Each piece should have at least one (two to three is best) good sprout. Plant 3 to 4 inches deep. Cover the seed potatoes gently taking care not to break the sprouts.
Hill around sprouts when they are 6 inches tall. Cultivate weeds between rows. Straw and compost can be used as mulch in potato plots. Pests and diseases can include scab, leaf hoppers, potato beetles and flea beatles. Row covers can be used to exclude pests.
All Blue, Green Mountain (White), Irish Cobbler (White), Red Pontiac and Yukon Gold (Yellow)
New potatoes can be harvested a couple of months after planting. Pull plants and feel for small potatoes, replant the plant to allow potatoes to keep growing. Main crop is ready when the foliage begins to die back. When the soil is dry use a garden fork to gently loosen the soil to dig tubers. Leave the soil on the potatoes until the soil dries and brush the excess soil off. Do not wash tubers. Allow the potatoes to cure about 2 weeks in a root cellar. Do not store potatoes with apples or other ethylene producing fruits.
Provide a good source of potassium, niacin, fiber, pantothenic acid, and vitamins B6 and C.
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Source: UT Extension, PB1578 - Tennessee Master Gardener Handbook