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Potatoes require a cool however frost-free rising season. Develop potatoes by way of the summer time in cool northern areas. Develop potatoes in fall, winter, and spring in sizzling summer time southern areas.

Right here is your full information to rising potatoes.

Fast potato rising suggestions

• Plant potatoes as early as 4 to six weeks earlier than the typical final frost in spring or any time after the soil temperature warms to 40°F (4.4°C).
• Potatoes want 75 to 135 or extra cool, frost-free days to succeed in harvest relying on the range.
• Harvest late winter or spring-planted potatoes earlier than every day temperatures common 80°F (27°C)
• Potatoes don’t develop properly in excessive warmth or dry soil. Excessive temperatures may cause mature potatoes to discolor inside.

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The place to plant potatoes

• Develop potatoes in full solar.
• Plant potatoes in fertile, well-drained soil wealthy in natural matter. Add a number of inches of aged-compost or industrial natural planting combine to planting beds earlier than planting.
• Loosen the soil to 18 inches (45cm) deep or develop potatoes in raised or mounded beds.
• Don’t develop potatoes the place the soil is compacted, heavy with clay, or continuously moist.
• A soil pH of 5.0 to five.5 is finest for potatoes. Alkaline soil will increase the scale of the crop but in addition will increase the incidence of scab–a situation that impacts the pores and skin of the potato.

Good Merchandise for Rising Your Backyard

When to plant potatoes: early, midseason, and late

Potato varieties are categorized in accordance with the variety of days they require to come back to reap. The best temperature for rising potatoes is 60° to 70°F (16-21°C); temperatures larger than 80°F (26°C) are often too heat for potatoes. Develop a range that may come to reap in cool to delicate, not sizzling, climate.

In chilly winter areas, plant seed potatoes in spring as quickly because the soil might be labored. For a summer time crop the place the soil temperature doesn’t climb above 85°F (20°C), plant 2-3 weeks earlier than the final frost. For a fall crop, plant in late spring. In mild-winter areas, plant in late winter—4 to six weeks earlier than the final frost—for a summer time crop. Plant in late summer time for a winter-into-spring crop. Potatoes are tolerant of cool soil and late frost.

• “Early” season (early maturing) varieties require 75 to 90 cool days to succeed in harvest. Early potatoes are your best option for southern areas the place summers grow to be very heat or sizzling.
• “Midseason” varieties require 90 to 135 cool days to succeed in harvest.
• “Late-season” (additionally referred to as long-season) varieties require 135 to 160 cool days to succeed in harvest. Late-season potatoes are a good selection for northern areas the place the climate stays delicate all summer time.

Spring planting potatoes

• Plant potatoes 3 to 4 weeks earlier than the final spring frost; in Zone 7 and hotter, plant a second crop in late summer time or fall. Time the planting in spring in order that new foliage isn’t killed by the final frost.
• In delicate summer time areas, you may plant early, mid-season, and late-maturing cultivars in spring for an prolonged harvest season.

Summer time planting potatoes for autumn harvest

• Plant potatoes no later than 12 weeks earlier than the primary anticipated autumn frost.

Planting potatoes in delicate winter areas

• If you happen to stay the place winters are delicate and summers are sizzling, plant late-season potatoes in winter for harvest in mid to late spring earlier than the climate turns sizzling, or plant early-season potatoes in late summer time for a fall crop.

Rising potatoes in sub-tropical and tropical areas

• In tropical and subtropical areas potatoes might be grown all yr spherical, though they’re finest planted in summer time and autumn for harvest earlier than the wet season.

Yield. Potatoes are extremely productive and may yield 6 to eight kilos (3-4kg) of tubers per sq. yard (meter).

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Making ready seed potatoes for planting

• Develop potatoes from “seed potatoes.” Seed potatoes might be entire potatoes or items of entire potatoes.
• Potatoes are swollen stems, not roots.
• A seed potato should have not less than one “eye” to sprout. An “eye” is a bud, a puckered spot the place sprouts develop; sprouts develop stems and leaves.
• Plant licensed disease-free seed potatoes. Grocery store potatoes have been chemically handled to inhibit sprouting. Seed potatoes might be bought at a backyard middle or from mail-order suppliers.
• Retailer seed potatoes within the fridge for as much as one month earlier than planting.
• You’ll be able to plant seed potatoes entire, or lower them to in regards to the dimension of a medium egg, with two or three buds apiece.
• Two or three weeks earlier than planting, set seed potatoes in a brilliant, 65° to 70°F (18-21°C) place to encourage sprouting.
• Minimize entire seed potatoes into items with a pointy knife two days earlier than planting; each bit ought to have not less than two eyes After reducing, it is best to let the items remedy for one to 2 days at 75°F (24°C).
• Even in case you are planting entire seed potatoes, it’s finest to remedy them in a heat place for 2 days earlier than planting; it will encourage the most effective progress.
• Plant seed potatoes in a gap or trench 3 to 4 inches (7.5-10cm) deep and canopy with 2 inches (5cm) of soil.
• Plant lower items with the lower facet down.
• If you happen to favor to not dig, or if the soil is heavy clay or moist, you may lay the tubers on the soil floor and canopy them with 4 to six inches (10-15cm) of straw or composted leaves.

Planting and spacing potatoes

Set seed potatoes 2 to 4 inches (5-10 cm) deep and 12 to 18 inches (30-45 cm) aside in all instructions. Plant seed potatoes in soil wealthy in compost and rotted manure.

When vegetation are 12 inches (30 cm) tall, draw the soil up round them—referred to as “hilling”—so just some inches (5 cm) of the plant is seen. Hilling will shield potatoes from sunburn and from turning inexperienced. Develop potatoes in full solar. Maintain the soil simply moist. Add a side-dressing of excessive phosphorus fertilizer to the soil after 1 month of progress.

• Early Varieties Spacing: Sow early selection seed potatoes 8 to 14 inches (20-35cm) aside; house rows 12 to 18 inches (30-45cm) aside.
• Late Varieties Spacing: Sow late selection seed potatoes 12 to 14 inches (30-35cm) aside; house rows 30 to 36 inches (75-90cm) aside.
• When seedlings (growing sprouts) emerge, add the remaining 2 inches (5cm) of soil to the outlet or trench.
• Maintain including mild soil as vegetation develop tall. Go away the highest two units of leaves uncovered.
• Potatoes additionally might be planted on prime of the bottom if they’re lined with a 12-inch (30cm) thick mulch of straw or hay.
• Every plant will produce about 5 to 10 potatoes or 3 to 4 kilos (1.3-1.8 kilos).

Crop rotation and potatoes

• Potatoes are associated to bell peppers, chili peppers, and eggplants; all are susceptible to the identical illnesses.
• Don’t develop potatoes the place any of those greens have grown prior to now 4 years.

Extra suggestions: Potato Seed Beginning Ideas.

Rising potatoes in trenches

Trench planting is the normal technique for rising potatoes.

• Dig a trench or gap 4 to six inches deep, put the seed potatoes in place one foot aside, and backfill with 2 inches of soil.
• When the plant grows to six inches tall, add soil to cowl all however the prime leaves; fill the outlet or trench because the foliage grows on and proceed to hill up free soil across the vegetation.

Floor rising potatoes beneath mulch

• Potatoes might be grown throughout the floor of a planting mattress by merely masking seed potatoes with soil or mulch. This technique requires no digging. As with trenching, proceed to hill up or mound soil above the tubers.
• Loosen just a few inches of soil throughout the planting mattress then lay seed potatoes on the soil floor and lower facet down about one foot aside. Every seed potato ought to have two or three eyes. Cowl the seed potatoes with one foot of mulch—shredded leaves, leaf mould, or clear hay or straw.
• When shoots and leaves emerge from the soil or mulch and develop about 6 inches, add extra mulch—sufficient to cowl all however the topmost leaves. Repeat this course of.
• After a number of weeks, start to examine beneath the mulch periodically for growing tubers. The mulch ought to at all times be a number of inches thick over the tubers maintaining tubers from turning inexperienced.
• Mulch, not like soil, isn’t wealthy in vitamins so the yield could also be much less.
• Feed mulch-grown potatoes with fish emulsion— after sprouts emerge and once more simply earlier than vegetation flower.
• To reap new or mature potatoes, raise the mulch and take what you want; make sure to recuperate still-growing tubers in order that they don’t inexperienced.

Rising potatoes beneath panorama material

• Potatoes might be grown beneath black panorama material with virtually no effort.
• Place seed potatoes on the planting mattress one foot aside then place black panorama material over the planting mattress. The black material will exclude mild as if the tubers had been underground.
• As vegetation emerge they’ll start to push up the material; lower slits within the material to permit the vegetation to develop up.
• Be sure that as vegetation develop, tubers are saved beneath the material and never uncovered to daylight.
• To reap potatoes enlarge the slit or roll again the material to show the tubers.

Container rising potatoes

• Potatoes might be grown in containers. Use a shallow wood field or a half barrel with the underside eliminated; use stacked outdated tires or use particular potato-growing baggage or barrels.
• Plant seed potatoes on the backside of the container.
• When vegetation develop from 8 to 10 inches (20-5cm)all, add sufficient soil to cowl all however the prime 2 or 3 units of leaves. Proceed this course of till the maturity date for the range you might be rising then harvest.

How potatoes develop

Potatoes develop from different potatoes. A potato grows from a complete, small potato, or a bit of a bigger one. The entire potato or lower piece has a number of recessed, dormant buds on its floor–these dormant buds are referred to as “eyes”. When situations are proper, the buds will sprout and grow to be impartial vegetation.

Potatoes used to develop new potatoes are referred to as seed potatoes. Seed potatoes are small tubers. A potato plant may also develop from a lower piece of a bigger potato tuber so long as that piece has two or three dormant buds. A lower potato piece known as a “seed piece”. The small tuber or lower piece offers the brand new sprout or seedling with nourishment from its provide of saved starch.

There are 5 potato progress phases: sprout improvement, vegetative progress, tuber progress, tuber bulking, and maturation.

There are 5 potato progress phases: sprout improvement, vegetative progress, tuber progress, tuber bulking, and maturation.

Potato progress phases

When a seed potato or piece is planted, the potato progress phases start. Listed below are the 5 potato progress phases

Stage 1: Sprout improvement

After the seed potato or piece is planted, the piece offers nourishment for a sprout or seedling to develop. The eyes of the potato develop sprouts. The sprouts develop and emerge from the soil. Sprouts and stems rise from the bottom two to 6 weeks after planting relying on the local weather. A important stem and the primary leaves start to develop. The foundation system develops rapidly and begins to soak up vitamins because the starch within the seed piece is used up.

Stage 2: Vegetative progress and photosynthesis

The leafy a part of the plant places on a number of progress over a 4 or five-week interval. With correct daylight, photosynthesis begins within the leaves and stems above floor. Extra power is channeled downward as stolons (underground stems or “tubers”) develop. These tubers develop above the unique seed piece, not under it. The tubers develop out from all the size of the underground stem, beginning on the backside all the way in which to the uppermost part of the stem that’s buried. The quick underground stems (what we name potatoes) retailer vitamins. Quickly, the principle stem of the plant will cease rising and produce a flower bud.

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Stage 3: Tuber progress

Tubers start forming on the top of stolons; the stolon suggestions swell and tubers start to type. Above floor, shoots develop forward of flowers. Stolons often swell earlier than the plant flowers. (As a result of the “root” of the potato plant is a stem, probably not a root, potatoes are thought-about tubers.) Tuber improvement begins 5 to six weeks after sprouts emerge from the soil. When a potato plant flowers, that may be a signal that the nutrient course of and tuber improvement have begun underground. (However, it’s vital to notice that some potato varieties produce potatoes with no flowering in any respect.)

Stage 4: Tuber bulking

Tubers enlarge. Sugars and starches accumulate within the newly fashioned tubers. Optimum soil moisture and temperature in addition to the supply of soil vitamins are crucial throughout this time for the most effective yield. Tubers type finest in cooler temperatures. One of the best crops are produced when the daytime temperature is within the 60° to 65°F vary and when evening temperatures are under 57°F. Fewer tubers type when temperatures are between 68° and 84°F, and no tubers type when temperatures are larger than 84°F. (When the climate is heat, the highest a part of the plant respires closely, lowering the vitamins that may be put into storage within the tubers under floor.)

Stage 5: Maturation

As starch is saved within the tubers underground, the tubers enlarge and attain full dimension. The skin layer of the tuber will get harder and harder, maintaining moisture inside the potato. Because the tuber skins harden, the leaves and stems above floor start to dry out and die. Potatoes can stay underground for some time after the tops start to die in order that the final entry within the tops is transferred to the tubers. When the highest of the plant dries out and yellows, tubers are prepared for harvesting. The harvest of mature tubers can start 10 to 26 or extra weeks after planting (70 to 120 days) relying on the range. Nonetheless, potato tubers might be harvested at any dimension they’re edible. If the pores and skin of the harvested potato cannot be rubbed off, it would retailer properly.

Potato seed beginning is additional defined in Potato Seed Beginning.

Potato progress challenges

Conserving tubers buried is crucial for his or her improvement. Typically new tubers might begin rising on the floor of the soil. Uncovered tubers must be buried forward of harvest. Publicity to mild results in an undesirable greening of the pores and skin and the event of solanine as safety from the solar’s rays, growers cowl floor tubers. Solanine is an alkaloid present in potatoes and different Solanaceae household vegetation. If ingested, solanine may cause poisoning in people and animals. “Hilling up” or “earthing up”—the piling of further soil across the base of the plant because it grows—inhibits the event of solanine. A substitute for “earthing up” is masking vegetation with straw or different mulches.

Dwelling gardeners typically develop potatoes from a bit of potato with two or three eyes, generally in a hill of mounded soil or in a develop bag or containers. Industrial growers plant potatoes as a row crop.

Potatoes are delicate to heavy frosts, which injury them within the floor. Even chilly climate makes potatoes extra vulnerable to bruising and presumably later rotting.

Potato plant planting and progress are additional defined in Easy methods to Plant, Develop, and Harvest Potatoes.

Industrial seed potatoes are particularly grown to be free from illness and to offer constant and wholesome vegetation. Industrial seed potato rising areas often have chilly winters that kill pests and summers with lengthy hours of daylight every day for optimum progress.

Companion vegetation for potatoes

• Develop potatoes with beans, cabbage, corn, and eggplant.
• Keep away from planting potatoes close to cucumbers, pumpkins, squash, sunflowers, tomatoes, or raspberries. These vegetation are attacked by the identical pests and illnesses as potatoes.

Watering potatoes

• Maintain potatoes evenly moist however not moist; water earlier than the soil dries out.
• Potato tubers will rot if the soil is simply too moist.
• Even soil moisture is vital; fluctuations in soil moisture—moist, dry, moist—can result in cracked or knobby tubers.
• Mulch to guard tubers from the solar, preserve soil moisture, forestall the soil from changing into too heat, maintain weeds down, and discourage pest bugs.

Feeding potatoes

• Feed potatoes by sprinkling 5-10-10 fertilizer throughout the planting mattress earlier than planting; add this once more as a facet dressing at midseason. Select a fertilizer that features calcium and magnesium.
• Keep away from giving potatoes an excessive amount of nitrogen; an excessive amount of nitrogen will encourage foliage progress over tuber progress.
• The place the soil is poor, drench the soil with a cup or extra of compost tea shortly after planting. Spray-mist foliage with compost tea each two weeks by way of the season.

Caring for potatoes

• Watch out to not compact the soil round potatoes. Use boards between rows to keep away from strolling on the soil.
• Shield maturing tubers from daylight by hilling up soil over vegetation or making use of further mulch to all however cowl the vegetation. Uncovered tubers will sunburn or their shoulders will grow to be inexperienced (referred to as greening). Inexperienced potatoes produce a chemical referred to as solanine. Solanine is each bitter-tasting and poisonous.
• Fastidiously domesticate round vegetation or mulch to maintain weeds down.

Hilling potatoes

• Publicity to mild may cause potato tubers to show inexperienced; the inexperienced pores and skin is barely poisonous.
• Shield the tubers from mild by “hilling up” soil when the inexperienced shoots or stems are about 4 to five inches (10.12.5cm) tall. Use a hoe to mound up soil leaving just some leaves uncovered to daylight. Hilling may also maintain the tubers cool and moist. Hill the vegetation once more two or three weeks later.
• Floor-planted potatoes might be crammed by piling mulch deeply across the plant; you should utilize straw or composted leaves relatively than soil.

Potato pest

• Potatoes might be attacked by Colorado potato beetles, leafhoppers, flea beetles, and aphids. Potato beetles and flea beetles chew holes in leaves. Cowl vegetation with floating row cowl till midseason to exclude these pests.
• Handpick each adults and larvae Colorado potato beetles and destroy them.
• Use Bacillus thuringiensis to manage potato beetles, leafhoppers, and flea beetles.
• Knock aphids off vegetation with a robust blast of water.
• Stunted vegetation with puckered or yellow leaves, small bumps on the tubers, or onerous galls on the roots have been attacked by root-knot nematodes; destroy contaminated vegetation. To forestall nematode issues, plant a canopy crop of marigolds, and apply helpful nematodes to the soil.

Potato illnesses

• Potatoes are vulnerable to blight and scab.
• Spray vegetation with compost tea each two weeks to manage blights.
• Scab may cause potatoes to have tough pores and skin however doesn’t have an effect on the consuming high quality of the potato. Minimize away the corky areas
• If scab is an issue, regulate the soil pH to five.5.
• Plant disease-resistant varieties and follow crop rotation.

Extra on potato issues: Potato Rising Issues: Troubleshooting.

Harvesting potatoes

Potatoes planted in early spring might be prepared for harvest in 90-110 days; planted in late spring, 100-120 days; planted in late summer time or fall, 110-140 days. Dig early for “new potatoes” when vegetation start to bloom and fade; dig for mature, full-size potatoes when the vines are yellow and die. To harden the potato pores and skin earlier than harvest, cease watering 2 weeks earlier than harvest; lower away the highest foliage 10 days earlier than harvest. Fastidiously raise potatoes with a backyard fork, beginning 8 to 10 inches (20-25 cm) away from the plant, then work nearer to the vine. Brush however don’t wash clinging soil from tubers. Retailer potatoes in a dry, darkish, well-ventilated place for as much as 6 months.

• Potato stems and leaves flip brown and flowers fade as tubers under floor mature.
• Potato tubers might be harvested at any dimension. Potatoes harvested earlier than they mature are referred to as new potatoes.
• New potatoes might be harvested when vegetation are in full bloom.
• As potatoes mature their skins harden. The pores and skin of a brand new potato will simply peel off when rubbed. New potatoes can’t be saved however have to be used straight away.
• A potato plant will produce 3 to six regular-size potatoes and quite a lot of small ones.
• Use a spading fork to dig up potatoes. Raise potatoes gently to keep away from bruising or damaging the skins. Use your fingers to reap potatoes if want be.
• You’ll be able to harvest the entire plant or gently break off tubers, eradicating a most of two tubers per plant for those who intend to let the plant develop on and harvest once more.
• To reap mature tubers, wait till the tops of the vegetation die again. Go away the tubers within the floor for a  few weeks after the tops die again; it will enable the skins to toughen and the potatoes will retailer higher.
• Take a look at one or two potatoes earlier than lifting all the crop. Use broken potatoes instantly and retailer the remaining in a darkish, dry place, with good air circulation.
• Potatoes might be left within the floor previous maturity till the primary frost, however they’re most nutritious if harvested after they mature.
• If first isn’t imminent and vines aren’t dying again, knock the vines flat or lower them with a knife to kill them. You’ll be able to then proceed to reap.
• Early potatoes take about 60 days to succeed in maturity; mid-season potatoes take about 80 days; late-season potatoes want 90 days or longer to mature.
• Shield harvested potatoes from daylight; potatoes uncovered to mild will inexperienced and produce a bitter chemical compound referred to as solanine.
• Enable potatoes to remedy earlier than storing them. Curing will harden the skins for storage. Set tubers in a single layer in a darkish place at 50° to 60°F (10-15°C) for 2 weeks to remedy.
• Brush extra filth off the tubers, however don’t wash them; they’re finest saved with filth on, as this helps exclude mild and cease them from turning inexperienced.
• Retailer potatoes at about 40° (4.4°C).
• Potatoes may also retailer properly within the floor so long as the climate isn’t too moist or heat.
• Save the most effective tubers for planting subsequent season. Don’t save potatoes which are tender or discolored. Don’t save potatoes if any of the vegetation have been hit by a illness.

When to reap: Potato Harvest Calendar.

Storing and preserving potatoes

• Retailer potatoes in a darkish, well-ventilated place at about 40°F (4.4°C). Don’t wash them earlier than storing; enable them to air dry at 50-65°F (10-18°C) for 5 days earlier than storing.
• Potatoes will maintain for about 6 months.
• Don’t refrigerate potatoes.
• Ready or new potatoes freeze properly. Potatoes additionally might be dried.

Extra suggestions: Easy methods to Harvest and Retailer Potatoes.

Plant the fitting potato for the way in which you prepare dinner

In the case of rising potatoes, select the potato you develop to match the way in which you need to prepare dinner potatoes. Use low-starch potatoes for boiling, roasting, grilling, sautés, stews, salads, and au gratin dishes. Use medium starch potatoes for steaming, baking, roasting, grilling, and au gratin dishes. Use high-starch potatoes for baking, frying, and mashing.

Low- and medium-starch potatoes maintain their form and stay creamy and toothy when boiled. Excessive-starch potatoes will swell and puff up when baked; they are going to be mild, dry, and delicate. (A high-starch potato submitted to the trials of boiling will explode and switch inside out in boiling water.)

Right here’s what you might want to find out about low, medium, and high-starch potatoes:

Low- and medium-starch potatoes for boiling

Low- and medium-starch potatoes are generally referred to as salad or boiling potatoes. They’ve excessive moisture content material in order that they don’t soak up as a lot water when submerged and boiled. The commonest low-starch potatoes are red-skinned varieties typically referred to as round-reds; search for the range Pink Bliss. Different boiling potatoes are California lengthy whites, Maine, and Kennebec potatoes. Medium-starch potato varieties embody Yukon Gold, Yellow Finn, and German Butterball.

Different low- and medium-starch potatoes embody many dubbed fingerlings (named for his or her form and dimension) and heirlooms (search for rose, pink, gold, and purple potatoes).

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Excessive-starch potatoes for baking

Excessive-starch potatoes, finest for baking, are russet, russet Burbank, and russet Idaho. They’ve low moisture content material and are generally referred to as “mealy” potatoes. If you happen to can’t get a russet, Burbank, or Idaho potato for baking, use a medium-starch potato, once more Yukon Gold and Yellow Finn are the most effective recognized. Medium-starch potatoes is not going to produce a baked potato as mild and puffy as a russet or Idaho potato.

Potatoes for mashing

If you happen to plan to mash the potatoes you develop, you may select both low-, medium, or high-starch potatoes, however preparation differs when making mashed potatoes. Low- and medium-starch potatoes might be extra flavorful as mashed potatoes than high-starch potatoes, however you can see they’re stickier, virtually glue-like, in preparation so you could discover it tough to realize a smooth-texture mashed potato serving. Use high-starch potatoes for a {smooth}, fluffy mashed potato, however relatively than boil the potatoes steam them.

Information to potato varieties and varieties

Listed below are 9 several types of potatoes with selection names. Search for the quantity of starch–low, medium, or excessive–for every kind. Match the sort you develop to how you intend to prepare dinner the potatoes.

Russet potatoes

• Russet potatoes—additionally referred to as outdated potatoes, baking potatoes, or Idaho potatoes (in the event that they had been grown in Idaho)—have an rectangular, elliptical form, and tough, netted, brown pores and skin with quite a few eyes and white flesh. Russets develop from 4 to six inches (10-15 cm) lengthy and about 2 inches (5 cm) in diameter.

Russets are low in moisture and excessive in starch in order that they prepare dinner up dry and fluffy. Russets are fitted to baking, mashing, and deep frying (French fries). The highest varieties are russet Burbank, russet Norkotahs, russet Arcadia, and russet Butte.

Lengthy white potatoes

• Lengthy white potatoes–additionally referred to as white rose or California lengthy whites (as a result of they had been developed in California)—have an elliptical form and skinny ivory white to pale gray-brown pores and skin with imperceptible eyes. Lengthy whites develop from 4 to six inches (10-15 cm) lengthy and about 2 inches (5 cm) in diameter.

Lengthy whites have a medium to low starch content material and are moister than russets. You need to use lengthy whites for boiling, baking, or deep frying. Lengthy whites maintain their form when cooked.

Fingerling potatoes

• Fingerlings—are thumb-sized potatoes that develop to about 3 inches (7.5 cm) lengthy and 1 inch (2.5 cm) extensive. Fingerlings are thin-skinned and might be cooked unpeeled—baked, boiled, steamed, fried, and roasted. They’re low in starch with a waxy texture and maintain collectively properly after cooking. They’re yellow-fleshed with a wealthy, buttery texture.

Many fingerlings—small finger sized-potatoes—are additionally low-starch potatoes. Fingerling varieties embody lengthy white fingerling, purple Peruvian fingerlings, French fingerling, German fingerling, Russian banana fingerling, Ozette, and Ruby Crescent fingerlings.

Yellow potatoes

• Yellow potatoes—are often spherical to barely oblong-shaped potatoes with skinny, yellowish mild brown skins, and buttery yellow to golden waxy flesh. Yellow potatoes are low to medium in starch and have a moist, creamy, succulent texture with a buttery taste. They’re properly fitted to boiling, steaming, mashing, roasting, grilling, and au gratin dishes.

Yellow flesh potato varieties embody Yukon Gold, Yellow Finn, German Butterball, Carola, Nicola, and Alby’s Gold.

Spherical white potatoes

• Spherical white potatoes—are medium-sized, spherical with a lightweight tan to freckled brown pores and skin and waxy to creamy textured flesh. Spherical whites are moist with low to medium starch. They’re properly fitted to boiling, roasting, frying, and mashing. Spherical whites maintain their form after cooking.

Spherical whites are grown principally within the Northeastern United States. Spherical white varieties embody Kennebec, Superior, and Atlantic.

Spherical crimson potatoes

• Spherical crimson potatoes— additionally referred to as new potatoes (as a result of they’re small), crimson bliss potatoes, and boiling potatoes–are medium-sized, spherical, rose to reddish-brown skinned potatoes with dense, crisp white flesh. Spherical reds are low in starch and are sweeter tasting than spherical whites. Select spherical reds for boiling, roasting, grilling, sautés, stews, salads, and au gratin dishes. You’ll be able to serve spherical reds cooked entire.

Spherical reds are principally grown within the Northwestern United States. Spherical crimson varieties embody Pink Norland and Pink Pontiac.

Purple and blue potatoes

• Purple potatoes or blue potatoes—are heirloom potatoes with grayish-blue to purple skins and often inky blue flesh. They’re delicately flavored. Purple and blue-skinned potatoes are low in starch and might be boiled, steamed, roasted, fried, mashed, or served in stews, salads, and au gratin dishes.

Blue and purple potatoes are in all probability descended from the unique potatoes from Peru which had been the identical coloration. Purple flesh potato varieties embody All Blue, which is dry and good for roasting; Purple Peruvian which is properly fried; and Purple Viking which has good taste and is sweet mashed.

• Different heirloom potatoes–embody two red-skinned and red-fleshed potatoes: Huckleberry and Blossom. Each of those potatoes are low in starch and might be boiled, steamed, roasted, fried, mashed, or served in stews, salads, and au gratin dishes.

New potatoes

• New potatoes–is a time period for any number of potato that has been harvested earlier than it has reached maturity. (Nonetheless, mature spherical crimson potatoes are additionally referred to as new potatoes just because they’re small.) New potatoes are additionally referred to as child potatoes and generally creamers. They are often as small as marble-sized.

New potatoes are harvested when their leaves are nonetheless inexperienced—most potatoes are harvested after their leaves have turned yellow or brown—and earlier than their sugar has begun to transform to starch. New potatoes are thin-skinned and really moist with a crisp, waxy textured flesh.

New potatoes typically come to market within the spring and early summer time. They’re by no means saved in storage due to their excessive sugar content material. New potatoes are nice for cooking entire, boiling, or pan-roasting. They maintain their form after cooking and are well-used in potato salads.

Storage potatoes

Storing potatoes or storage potatoes–come from mature vegetation whose leafy tops have yellowed and died again. Storing potatoes must be dried or cured earlier than they’re saved. Potatoes are often cured for a interval of 4 to five days at about 60-70ºF (16-21°C). Curing permits cuts and floor accidents of the tuber to “heal.” Potatoes low in starch will retailer properly.

Effectively-matured potatoes with out defects are the most effective keepers. Potatoes must be saved in a cool, darkish, well-ventilated space. Potatoes might be saved for as much as 6 months.

Good storing potatoes embody Norkotah, Goldrush, Butte, Katahdin, Caribe, and Pink Norland.

Easy methods to take a look at an unknown potato selection for starch

If you happen to don’t know the number of the potato you’ve got in hand, you may decide how starchy it’s by reducing it with a knife. If the potato clings to the knife or if the knife is coated with a creamy white substance, the potato is starchy.

Potato varieties to develop

• There are greater than 100 kinds of potatoes.
• There are 4 fundamental potato classes: lengthy whites, spherical whites, russets, and spherical reds. You can even develop potatoes with yellow or bluish-purple skins.
• Potato flesh could also be white or match the pores and skin coloration: crimson, yellow, or blue.
• Potatoes might be spherical, cylindrical, or finger-like, referred to as fingerlings
• Potatoes might be categorized as moist or dry. Dry potatoes are good for baking and mashing (varieties embody ‘Russet Burbank’ and ‘Butte’). Moist potatoes collapse when cooked; they’re a good selection for soups.
• Examine your cooperative extension service for particular suggestions on your space.

Really useful varieties

Listed below are potato varieties to develop in a house backyard:

• ‘All Blue’: midseason medium-sized potato with blue pores and skin and blue-purple flesh; use mashed, steamed, baked, roasted, and in salads.
• ‘Butte’: early season; baking.
• ‘Caribe’: early season; drought tolerant; all-purpose use.
• ‘Carola’: late-season; yellow flesh; all-purpose use.
• ‘Cranberry Pink’: early- to midseason; crimson pores and skin and pink, {smooth} flesh; use mashed, steamed, roasted, and in salads.
• ‘French Fingerling’: late-season; use roasted, baked, and in salads.
• ‘Katahdin’: midseason; use French-fried, baked, mashed, or roasted.
• ‘Purple Peruvian’: late-season; use roasted, baked, and in salads.
• ‘Pink Gold’: midseason: all-purpose use.
• ‘Pink Norland’: early season; use boiled, steamed, mashed, or in salads.
• ‘Pink Thumb’: early season fingerling; roasting.
• ‘Rose Finn Apple’: late-season; all-purpose use.
• ‘Russian Banana’: late-season; use roasted, baked, or in salads.
• ‘Yellow Finn’: midseason yellow-fleshed selection; all-purpose use; good for mashing and baking.
• ‘Yukon Gold’: early season; use boiled, mashed, or in a salad.

About Potatoes

• The potato is a perennial vegetable grown as an annual.
• Botanical identify: Solanum tuberosum
• Origin: Chile, Peru, Mexico

Potato articles at Harvest to Desk:

Easy methods to Plant and Develop Potatoes

Seed Potato Beginning Ideas

6 Simple Steps to Develop Natural Potatoes

Develop Potatoes in Pots and Develop Baggage: Seven Simple Steps

Seven Methods to Prepare dinner and Serve Potatoes

Easy methods to Prepare dinner New Potatoes with No Recipe

Easy methods to Make Seasonal and Flavorful Potato Salad

Yellow Potato Facet Dish and Soup

Potato-Leek Soup Merely Made

Ham, Potato, and Cheese Gratin

Potato Rising Issues Troubleshooting

Colorado Potato Beetle Natural Pest Management

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