Getting Started
There are three classes of potato to choose from –
First Earlies – This is the very first potato of the year, at times maturing in as little as 7 weeks from planting under favourable conditions but usually takes around 10 weeks. Plant these out in late March about 30cm (12in) apart with 40-50cm (16-20in) between rows.
Second Earlies – These potatoes will be ready to plant out in early April, keeping them about 38cm (15in) apart with 75cm (30in) between rows. They will take about 16-17 weeks to mature from planting so will be ready to harvest from very late June right through until early August.
Main crops- These take up the most space in the garden but they tend to be the best varies to grow if you want some for storage. Plant out in late April and they take around 18-20 weeks to mature, so they can be lifted from July through to October.
Chitting
Before planting your seed potatoes out you will need to ‘chit’ them first. The recommended location for chitting is in a cool dry place that is frost free and out of direct sunlight. Place your potato tubers in egg trays or shallow boxes, rose end pointing upwards to encourage sturdy shoots.
At times there can be many shoots on the one potato. This is fine; just take most of them off ensuring you leave the healthiest shoot. However, throw away any potatoes that do not sprout at all. Wrinkling can be expected on the potato as it will loose some moisture in the chitting process.
When to Plant
Once the sprouts are about 2.5cm long they are ready to plant out. Dig a trench 7.5-13cm (3-5inch) deep and then add a sprinkling of fertiliser before planting. Handle the chatted tubers with care and gently sent them into the trench with the shoots pointing upwards. Cover lightly with soil and water regularly in dry periods. The shoots will grow towards the surface and once these are 10cm or so high you should ‘earth up’. This process should be continued throughout the growing period.
Harvesting
Some of the very early varieties become ready to harvest once the plants come into flower or soon after so this is the time to start checking your tubers regularly. Scrape away the surface to have a look at the tubers to see their size. Harvest when they have a good size for eating, however the longer the tubers are left in the soil the more prone they become to slug damage.
Main crop potatoes are to be harvested a few weeks after the plants have fully died back. This will toughen their skins so they will store better. Let the tubers dry out in the sun for two or three hours before storing them in hessian sacks or bags.
Jargon Buster
Tuber- a swollen, fleshy, usually underground stem of the potato, bearing buds from which the new plant shoots will arise.
Rose End – the widest end of the seed potato where most of the eyes are situated.
Chit- the process of starting off potatoes indoors and allowing them to sprout shoots before they are planted.
Earth up – your crop will become inedible if exposed to sunlight so to prevent this draw soil up and around the stems of the plants as they grow to form a protective mound and to prevent light reaching the tubers and turning them green. It also helps to increase yields and remove competing weeds.
Great space saving ideas
Potato Patio Planters – generally hold between 3-5 seed potatoes. They are made from tough, woven polyethylene and can be easily moved around using the handles on either side. These are also reusable so can be stored for use in the next season.
Potato Barrels – frost proof polypropylene potato barrels can hold up to 5 seed potatoes. Some barrels have lift up sides or panels to allow harvesting if only a few potatoes are required.
Epicure
Features: High yields and distinctive flavour
Good for: Boiling, mashing, salads
Pentland Javelin
Features: Suitable for growing in all soils
Good for: Boiling, salads
Duke of York
Features: Tasty, old fashioned flavour from yellow flesh
Good for: Roasting
Charlotte
Features: Oval shape, hint of chestnut flavour
Good for: Boiling, roasting, salads
Aphrodite
Features: High yielding variety, excellent flavour
Good for: Baking, boiling, chipping
Edzell Blue
Features: A very old variety with beautiful blue/purple skin
Good for: Mashing, chipping, steaming
King Edward
Features: Fine flavoured old favourite
Good for: Roasting, mashing, baking
Desiree
Features: Popular red variety, light yellow flesh
Good for: Roasting, mashing, baking, chipping, boiling
Pink Fir Apple
Features: Unusual nutty flavour from finger like tubers
Good for: Boiling, salads
Anja
Features: Distinctive nutty taste
Good for: Salads, Sauteed, Roasting
Bambino
Features: Light cream flesh and superb taste
Good for: Salads
International Kidney
Features: Famous for their buttery flavour
Good for: Salads, boiling
