Organic. Smooth, thick, golden and netted skin with butter yellow flesh are characteristics of this small to medium oblong tuber with outstanding taste. Great for hash browns, fries, steaming or baking. Stores well. Excellent flavor. Season: mid Skin color: golden Flesh color: yellow Flesh type: creamy, firm
Culinary uses: baking, mashing, roasting, steaming
Potato, German Butterball 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
Plant pieces 3–4 inches deep, eye-side up
Space about 12 inches apart
Rows or containers should allow room for hilling
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
New potatoes: harvest lightly once plants flower
Storage potatoes: wait until plants yellow and die back, then harvest
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.
