Organic. One of the oldest cultivated potatoes in North America, brought to the Pacific Northwest by Spanish explorers in the late 1700s and maintained for generations by the Makah Nation at Neah Bay. Makah Ozette produces long, irregular fingerlings with tan skin and creamy yellow flesh — knobby and rustic looking, with a rich, buttery flavor and waxy texture that needs little embellishment. Roast them with oil and salt and they speak for themselves. A late-season variety and a genuine piece of regional food history worth growing.
Season: late
Skin color: tan
Flesh color: creamy yellow
Flesh type: waxy, buttery
Culinary uses: roasting, boiling, potato salad, steaming
Potato, Makah Ozette 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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Makah Ozette Potatoes with Bacon Cream
From Slow Food Seattle
Ingredients:
- 4 pounds Makah Ozette or fingerling potatoes, halved if large
- 12 ounces red pearl onions
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon plus 1/8 tsp. pepper, divided
- 1/4 cup crème fraîche
- 1/4 cup heavy cream
- 1 bunch chives, chopped (1/4 cup)
- 4 ounces bacon, cooked until crisp, then finely chopped
Method:
Preheat oven to 400°. Put potatoes in a pot of salted water. Bring to a boil, then simmer until just tender, 10 to 15 minutes. Drain and put in a large bowl. Meanwhile, blanch onions in boiling water 2 minutes; rinse to cool, then peel.
Add onions, butter, oil, 1 tsp. salt, and 1/2 tsp. pepper to potatoes and stir. Divide between 2 rimmed baking sheets and bake, stirring occasionally, until potatoes are tender and golden brown with crisp edges, about 25 minutes. Transfer to a shallow serving dish.
Beat crème fraîche and heavy cream in a bowl with an electric mixer until stiff peaks form. Stir in chives, bacon, and remaining 1/4 tsp. salt and 1/8 tsp. pepper. Top potatoes with bacon cream and gently stir to coat.
Make ahead tip: Through step 1 or 2, 1 day, chilled and covered. Bring to room temperature before continuing recipe, and reheat baked potatoes at 375° for 30 minutes before topping with bacon cream. Bacon cream: Up to 2 hours ahead, chilled.