One of the best-tasting fingerlings. It has rosy-buff skin with deep yellow flesh, blushed with red. Excellent for potato salad. Produces lots of medium-sized, well-clustered potatoes. Very good roasted over the coals. The tubers are long-keeping, and the vines are very vigorous. Be careful not to overcrowd this variety. Organic.
Season: late
Skin color: rose
Flesh color: yellow
Flesh type: waxy, dryCulinary uses: boiling, roasting, salad, steaming
Potato, Rose Finn Apple 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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Potato Salad with Arugula and Citrus Vinaigrette
Heirloom Potato Salad with Arugula and Citrus Vinaigrette
SALAD4 small heirloom potatoes per person, one of each variety
2-3 tablespoons olive oil
Kosher salt
Freshly ground pepper
1/2 pound arugula, rinsed and spun dry
Use salad mix if argula is not available
Citrus Vinaigrette
1 organic orange, zested and juiced
1 tablespoon champagne vinegar or white wine vinegar
Pinch kosher salt
Freshly ground pepper
4 tablespoons extra-virgin olive oilInstructions
Mix all vinaigrette ingredients in a small, lidded container and shake well. This dressing can be made up to two days in advance and stored in the refrigerator. Bring back to room temperature before pouring over salad.
Preheat oven to 400°F. Toss halved potatoes in a bowl with olive oil and season with kosher salt and fresh pepper.Roast potatoes in oven on a sheet pan until knife-tender, about 45 minutes. Remove potatoes from oven; pour citrus dressing over warm potatoes and toss. Serve over a handful of arugula or other salad greens.