Seed Potato Planting Guide


Varieties Available-Red Norland, Red Lasoda, Red Pontiac, Norkotah, Burbank, Kennebec and Yukon Gold

STARTING: Seed potatoes can be planted in spring a few weeks before the last frost as long as the soil isn’t cold and wet. Young plants can tolerate a light frost but not a hard freeze. A week or two before planting set your seed potatoes in an area where they will be exposed to light and temperatures between 60 and 70 degrees. This will begin the sprouting process. The seed potatoes can be cut into smaller pieces as long as each has an eye. Each piece needs 12-18” of space to grow.

GROWING: Potatoes prefer full sun but tolerate some shade. The soil should be fertile, humus rich, acidic moist and well drained. Though potatoes adapt to most growing conditions they will tolerate both hot and cold weather. Mound soil up around the plants to keep tubers out of the light as they develop.

POTATO DISEASE-Your best defense against disease is fertile soil. Prevention is the only organic option. If beetles show up check each plant daily remove and destroy any beetles found. Then check the undersides of the leaves for clusters of bright orange eggs. Crush eggs or clip off entire leaf.

HARVESTING: The tubers begin to form around the same time the plants begin to flower usually some time in August. You can dig up and use tubers at this point as you need them. The remaining crop should be dug up in the fall once the plants have withered but before the first hard frost. Let them dry for a few hours on top of the soil, brush the dirt off and store in a cool, dark place.



3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Little Farm Market-Wild Bird Store

516 C Street NE, Brainerd MN 56401