Organic. A high-yielding, early-season tuber. Dark red-skinned with yellow around the eyes and deep yellow flesh. This potato is best when roasted, steamed or baked. Eat this tasty tuber first as it does not have a long shelf life.
Season: early
Skin color: red
Flesh color: yellow
Flesh type: waxy, startchy
Potato, Cheshire Potato Seed Potatoes, 1 pound
Seed Potatoes: Planting & Harvest Basics
Planting season
Seed potatoes are typically planted late winter through early spring, once the soil is workable and daytime temperatures are consistently above freezing. In the Portland area, that’s often February–March, though planting can continue into early April. Sowing a few on March 17th, St Patrick's Day, is an Irish tradition for good luck, prosperity, and the start of the growing season.Before planting
Each pound contains multiple seed potatoes. If tubers are large, they can be cut into pieces, making sure each piece has at least one strong “eye.” Allow cut pieces to dry for a day or two before planting to reduce rot.How to plant
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Plant pieces 3–4 inches deep, eye-side up
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Space about 12 inches apart
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Rows or containers should allow room for hilling
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As plants grow, mound soil or compost up around the stems (“hilling”) to protect developing tubers from light
Water & care
Keep soil evenly moist but not soggy. Potatoes appreciate consistent watering, especially once flowering begins.Harvest timing
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New potatoes: harvest lightly once plants flower
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Storage potatoes: wait until plants yellow and die back, then harvest
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Cure harvested potatoes in a cool, dark place before long-term storage
👉 For a deeper dive on varieties, containers vs. ground planting, hilling methods, and common mistakes, see the full potato-growing guide on the blog.
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Cheshire Potatoes with Rashers
1. 5 pounds small (2" diameter) Cheshire potatoes
6 slices of bacon, chopped
3 tablespoons butter
1 teaspoon each salt and black pepper
optional: mint and/or parsley to garnish
Gently scrub but do not peel the potatoes. Place in a pot with cold, salted water, bring to a boil, then simmer until fork-tender, 10-20 minutes.
Fry bacon until crispy while potatoes simmer. Drain the cooked potatoes and toss them into a large bowl with the bacon. Sprinkle with salt and pepper, then top with butter and garnish with herbs. Serve while the butter is melting.