This page is anopen sourceresource guide for potatoes. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable potatoselection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good foodcomponent ofglobal transformation, this pagewill continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharinginformation as part of theOne Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used onthe property.
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- PotatoOverview
- Cultural Considerations
- Planting Guidelines
- Specific Varieties
- Plant Material/Seed Providers
- Other Potato Resources
- Potatoes as Part of the Botanical Garden Model
- Potato Preparation, Preservation, and Recipes
- Links to Other Edible PlantPages
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POTATOES
(Click here for potato purchase details)
Potatoes (Solanum tuberosum and Solanum spp.)
CULTURAL CONSIDERATIONS
- Potatoes like fertile soil, but avoid excess nitrogen
- Potatoes are planted from tuber pieces called seed potatoes
- Growing in thick mulch encourages tubers to form at soil surface
- “New” potatoes (immature tubers) can be removed during the growing season
- Potatoes can be left in the ground through the winter and harvested as needed
PLANTING GUIDELINES
Seed potatoes should be planted in spring to well worked soil that has been amended with organic matter and in sunny well drained soil to avoid fungal diseases. Mulch heavily, as potatoes can form above the soil in the mulch layer itself. Irrigate sparingly, only enough to keep the soil from drying completely.
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ADDITIONAL INFORMATION
GPo#1 :: Desiree PotatoDesiree is a mid-season, waxy, firm, red-skinned potato introduced in the United States from Holland in 1962. It has a long oval shape, deep golden flesh with a moist creamy texture, and a delicate flavor. This variety is disease resistant, easy to grow, and quite reliable. It is a great choice for frying, roasting, mashing, in a sauce, or as an all around cooking potato. Desiree matures in eighty to one hundred days. | |
GPo#2 :: German Butterball PotatoGerman Butterball is an heirloom quality potato with russeted slightly flaky skin, irresistible flavor, and buttery yellow flesh. It is named for its buttery taste and is a favorite oval shaped, all-purpose potato with very good yields. This variety is versatile enough for every kind of preparation; the larger plants have high tuber set and exhibit disease resistance. German Butterball matures within one hundred twenty days. | |
GPo#3 :: La Ratte PotatoLa Ratte was discovered in the Swiss Alps by French farmer Jean Pierre Clot. It has been longed prized as a top quality fingerling with long uniform tubers, yellow flesh, a rich chestnutty flavor, and firm waxy texture. This variety is great for potato salad or as a boiled potato, and chefs suggest it can be used for mashing, in salads or casseroles, and is wonderfully smooth when pureed. La Ratte is an expensive potato at restaurants and markets; it matures in about one hundred and twenty days. | |
GPo#4 :: Nicola PotatoNicola is a German potato with a low glycemic level, great for diabetics. It is a uniform, medium large, oblong tuber with smooth yellow skin and pale yellow flesh. This variety has a firm and waxy texture and is great boiled, steamed, roasted, and in salads. It is eelworm resistant and grows long if there is plenty of space. Nicola matures in around one hundred ten days and has a high yield potential. | |
GPo#5 :: Purple Viking PotatoPurple Viking potato has all the same features as its parent Viking Red, but with a truly purple skin with pink/red splashes and snow white flesh. It has a smooth texture and unique taste; a slightly sweet flavor that intensifies with storage. This variety is great for mashing or any way you choose to prepare it. It has average tubers around 3 to 4 inches in diameter with great potential for larger tubers. Purple Viking stores well, is drought resistant, and matures in about one hundred days. | |
GPo#6 :: Sangre PotatoSangre is an oval potato with oblong tubers and shallow eyes. It is a medium- sized plant that emerges slowly but has a potentially high yield. It’s deep red, waxy skin is thick and smooth with brilliant white flesh. This sweet, full flavored potato is good for baking and boiling. Sangre is resistant to second growth, and rarely exhibits hollow heart, internal discoloration, or black spots. This variety retains its red color and shape well during long storage, and matures in one hundred days. | |
GPo#7 :: Yellow Finn PotatoYellow Finn is a classic European potato with an extra buttery flavor. It has a moist mashable texture and is also great for boiling, scallops, gratins, frying, or baking. The tubers are sometimes flat, round, or even pear shaped, with a 3 inch diameter. This variety performs best in a lush, long growing season and produces enormous yields; holding up well for long periods without sprouting. Yellow Finn matures in close to one hundred days. | |
GPo#8 :: Yukon Gold PotatoYukon Gold was bred and selected by AGCanada and the Ontario Ministry of Agriculture and Food in 1966. It’s a favorite among consumers, chefs and gardeners, with spuds that range from 4 to 10 ounces. The tubers are blocky, rounded and thin skinned. The yellow flesh appears as if already buttered though it’s drier than most varieties. This variety is perfect for soups, salads, mashing, and baking. Yukon Gold harvests early, close to seventy or ninety days. | |
GPo#9 :: Russet Katahdin PotatoKatahdin was bred in 1923 by the USDA from a cross between USDA 24642 and USDA 40568 in Presque Isle Maine. Considered a standard since 1932, this potato is popular in the Eastern United States. This variety has russeted skin, a moist texture, and is good for boiling, mashing, baking, frying, and chips. Katahdin matures in eighty days. | |
GPo#10 :: Russet Burbank PotatoRusset Burbank was bred by Massachusetts farmer, Luther Burbank, from a seed ball on an Early Rose plant in 1874. It is the standard potato for french fries and is considered one of the most studied potato cultivars in North America. This variety has an oblong shape, shallow eyes, light russet netting, white flesh, and bakes fluffier than most potatoes. It is great mashed, baked, or roasted as well as other preparations. The vines are large and it’s a vigorous spreader with maturation occurring within one hundred and thirty days. |
We will also be growing the following additional potatoes:
Potatoes (Solanum tuberosum and Solanum spp.) :: GPo#11 -GPo#17
11. Alaska Red Eye 12. Alby’s Gold 13. All Red 14. Anna Cheeka’s Ozette 15. Bintje 16. Black Russian 17. Green Mountain
PotatoPlant Material/Seed Providers:
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- SSE = Seed Savers Exchange http://www.seedsavers.org
- HMS = High Mowing Seeds http://www.highmowingseeds.com
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PotatoPurchase Details
REF # | VEGETABLES | VARIETY | SOURCE | QUANTITY | UNIT COST | TOTAL COST |
GPo#1 | Potato | Desiree | SSE | 3pkt. | $5 | $15 |
GPo#2 | Potato | German Butterball | SSE | 3pkt. | $5 | $15 |
GPo#3 | Potato | La Ratte | SSE | 3pkt. | $5 | $15 |
GPo#4 | Potato | Nicola | SSE | 3pkt. | $5 | $15 |
GPo#5 | Potato | Purple Viking | SSE | 3pkt. | $5 | $15 |
GPo#6 | Potato | Sangre | SSE | 3pkt. | $5 | $15 |
GPo#7 | Potato | Yellow Finn | SSE | 3pkt. | $5 | $15 |
GPo#8 | Potato | Yukon Gold | SSE | 3pkt. | $5 | $15 |
GPo#9 | Potato | Russet Katahdin | SSE | 3pkt. | $5 | $15 |
GPo#10 | Potato | Russet Burbank | HMS | 100 lbs | $238.8 | $238.8 |
GPo#11 | Potato | Alaska Red Eye | SSE | 3pkt. | $5 | $15 |
GPo#12 | Potato | Alby’s Gold | SSE | 3pkt. | $5 | $15 |
GPo#13 | Potato | All Red | SSE | 3pkt. | $5 | $15 |
GPo#14 | Potato | Anna Cheeka’s Ozette | SSE | 3pkt. | $5 | $15 |
GPo#15 | Potato | Bintje | SSE | 3pkt. | $5 | $15 |
GPo#16 | Potato | Black Russian | SSE | 3pkt. | $5 | $15 |
GPo#17 | Potato | Green Mountain | SSE | 3pkt. | $5 | $15 |
OTHER POTATORESOURCES
We are seeking awesome potatoresources. If you know of one, pleaseclick here to share it with usso we can make this page better.
- How to Use Potato Electricity
- Potato Facts
- Garden Potato Pests and Problems
- Gardening Info Zone: How to Grow Potatoes
- I Garden Planting: How to Grow Potatoes
- Types of Potatoes
- Benefits of Potatoes
- The Truth About Potatoes
- Ten Bizarre Uses for Potatoes
- Potato Fat Calculator
- Growing Potatoes in Bags
POTATOES AS PART OF THE BOTANICAL GARDEN MODEL
This section will evolve to includeaccessioning and plant breeding and sharinginformation as part of theOne Community open source botanical garden model.
POTATOPREPARATION, PRESERVATION, AND RECIPES
This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used onthe propertyfirst, and then later with additional information from other Highest Good collaborators andteacher/demonstration hubs.
- How to Can Potatoes
- Sweet Potato Fries
- Skin-on Savory Mashed Potatoes
- Homemade Potato Salad Recipes
- Sweet Potato and Sausage Soup
- French Onion Scalloped Potatoes
Potato Croquettes
(Crispy Deep-Fried Mashed Potatoes)
Recipe courtesy of: Christina’s Cucina
Total Time: 15 min Prep: 15 min Cook: Chill | Yield: 4 Servings Level: Easy |
Ingredients
Coating
| Directions
Serve hot, on their own with HP Sauce, or as a side. |
Garlic Mashed Potatoes
Recipe courtesy of: W Network
Total Time: 60min Prep: 20 min Cook: 40 min | Yield: 18-20 Croquettes Level: Easy |
Ingredients
| Directions
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Grilled Potatoes with Chive Sauce
Recipe courtesy of: Life Ambrosia
Total Time: 20min Prep: 10 min Cook:10 min | Yield: 2-4 Servings Level: Easy |
Ingredients
| Directions
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Chorizo Potato Bites
Recipe courtesy of: Food Republic
Total Time: 65 min Prep: 20 min Cook:45 min | Yield: 4-6 Servings Level:Intermediate |
Ingredients
| Directions
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LINKS TO OTHER EDIBLE PLANTPAGES