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 BCfresh

Kennebec Fries

Ingredients  

• BCfresh Kennebec potatoes
• High-temp frying oil such as vegetable, canola, or another suitable oil
• Seasoning to taste

Instructions

Prepare Potatoes

• Wash potatoes under cool running water and cut into ½-inch sticks, leaving the skin on

• Place in a large food-safe container filled with fresh water. Keep potatoes submerged for at least 30 minutes or up to overnight. This helps rinse away excess starch while preventing oxidation.

Blanche Cook

• Fries must be drained and dried before cooking.

• Set fryer to 325 °F.

• Blanche fries for 3 ½ minutes.

• Drain well and place on cooling rack set in sheet pan.

Cooling/Resting Time

• Cool blanched to room temperature (approx. 30-45 minutes)

• Fries can also be blast chilled at 0-4°C for 15-20 minutes.

Final Cook

• Set fryer to 350°F for final cook.

• Cook for another 3 – 4 minutes, or until fries are golden brown and crispy.

• Season Kennebec fries while hot.

Notes

• Actual cooking time will vary based on fryer volume, type of oil, age of oil, as well as cooking/handling procedures.
• BCfresh recommends testing final cook times to ensure final product meets expectations.

From Beer & Brewing 

The Piment d’Espelette chili flakes add a fresh and fruity hint of heat to these fries, making them spicy without being overpowering.

Espelette Citric Salt Seasoned Kennebec Fries

5 lb (2.3 kg) Kennebec potatoes (6–7 potatoes)
1 gal (128 fl oz/3.8 l) water
¼ cup kosher salt
2 qt (64 fl oz/1.9 l) vegetable oil for frying
3–4 cup potato starch

Wash the potatoes and cut into relatively thick, uniform sticks. Bring the water and salt to a boil in a large pot. Drop the fries in the water for 3–4 minutes until they are par-cooked or blanched. Lay them on a cookie sheet to cool.

Blanch the same way but in a fryer at 325°F (163°C) for 3 minutes. Toss with potato starch to just coat and rest on a cookie sheet or freeze to store.

Fry at 375°F (191°C) until crisp golden brown, toss with Seasoned Salt, and serve.

Seasoned Salt

1 cup kosher salt
¼ tsp citric acid
1 Tbs sugar
Espelette chili flakes to taste

Blend all ingredients in a spice grinder until they are a little smaller and combined.