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.

From Lazy Acres Natural Market 

Ingredients

2 pounds of huckleberry gold potatoes
2 tablespoons kosher salt
olive oil to coat
4 tablespoons fresh chives, chopped
6 tablespoons fresh dill, chopped
1/4 cup fresh parsley, chopped
to taste salt and pepper

Directions

1. In a saucepan, cover the potatoes in cold water, add salt and bring to a boil uncovered. Reduce to simmer and cook for 15 to 20 minutes until fork tender.
2. Drain and cover with a dish towel for 10 minutes. Then toss with the olive oil and fresh herbs and salt/pepper.