Growing Potatoes in the Treasure Valley

Potato art showing plant above and below soil surface

Treasure Valley gardeners enjoy planting a wide range of potato varieties, not only for their different colors, but also for the unique flavors and textures each type offers. Whether you're savoring the delicate taste of new potatoes or the fluffy richness of a classic baking variety, potatoes are one of the most rewarding crops you can grow at home.

Potatoes are tubers, each one containing the nutrients and moisture needed to start a new plant. They grow best in well-drained soil, full sun, and with about 1–2 inches of moisture per month until harvest. Avoid overwatering. Before planting, amend the soil with Ferti-lome Potting Soil, followed by light monthly applications of Ferti-lome Gardener’s Special to maintain fertility.

Seed Potatoes vs. Store-Bought Potatoes

Always plant untreated seed potatoes. Grocery store potatoes are treated to prevent sprouting and will not produce well in the garden. Seed potatoes can be “chitted” (sprouted) by keeping them in a cool, dry, frost-free spot for about a week.

• Each seed potato can be cut into 2–3 pieces, with at least two eyes per piece.

• For larger yields, keep all eyes; for larger potatoes, keep only one eye.

• Allow cut pieces to air dry for a few days in a shaded, dry place.

• Small potatoes (egg-sized or smaller) can be planted whole and may produce slightly higher yields.

As a general rule:1 pound of seed potatoes produces 15–25 pounds of harvest. Each chunk typically produces about 3 pounds.

Planting Potatoes

Allow about 3 square feet per plant for best results.

Common planting methods include:

Row Planting

• Plant 4 inches deep

• Space 18 inches apart

• Rows 24–30 inches apart

Hill Planting

A traditional method: plant 2–3 chunks per hill and mound soil around them as they grow.

Hilling

When plants reach 4–6 inches tall, gently mound soil around the stems, leaving only half the plant exposed. Continue hilling until 8–12 inches of soil cover the tubers. This protects potatoes from sunlight and prevents greening.

Gopher Issues

If gophers are a problem, grow potatoes in whiskey barrels or raised beds. Certified seed potatoes also help reduce disease risks.

Harvesting Potatoes

• When plants bloom, you can harvest new potatoes. These young potatoes are sweeter because their sugars haven’t converted to starch.

• For storage-sized potatoes, wait until the tops die back. Then loosen the soil with a potato fork and let tubers rest in the ground for a week so the skins can toughen.

Curing & Storage

Store potatoes in a cool, dark, humid place:

• 50–60°F for 2–3 weeks after harvest (curing period)

• Then reduce to around 40°F for long-term storage

Avoid light exposure, which turns potatoes green and bitter. Use burlap bags or slotted bins to ensure good airflow. Never store potatoes next to fruit. Ethylene gas from ripening fruit causes sprouting.

Potato Variety Guide

(Early = ~65 days; Midseason = ~80 days; Late = 90+ days)

Blue-Purple Potatoes

Variety	Culinary Notes	Garden Notes
All Blue	Good mashed, fried, or in salads	Blue flesh and skin; Late
Caribe	Excellent boiled; great for mashing	Blue skin, white flesh; Early, high yields

Fingerling Potatoes

Variety	Culinary Notes	Garden Notes
Butterfinger	Second-best boiled potato	Late
French Fingerling	Excellent boiled	Midseason; finger-shaped
German Yellow	Great flavor; second-best baker	Late; crescent-shaped
Ozette	Firm, meaty, buttery flavor	Late; heirloom brought from Peru by Spanish explorers

Red Potatoes

Variety	Culinary Notes	Garden Notes
All Red	Best boiled; striking color	Midseason; red skin and flesh
Buffalo	Creamy, moist, flavorful skin	Early
IdaRose	High yields; dark red skin	Late; stores well
Red Dale	Good boiled or baked	Early
Red LaSoda	Firm texture, thin skin	Midseason; deep eyes
Red Norland	High-yield common favorite	Early; scab-resistant
Red Thumb	Excellent flavor	Late; red skin and flesh

Russet Potatoes

Variety	Culinary Notes	Garden Notes
Nooksack	Good baked or mashed	Late; suited to wet areas
Russet Burbank	Classic Idaho baker	Midseason; difficult for beginners
Ranger Russet	Great for baking and fries	Resistant to stress and shape issues
Russet Norkotah	Fine baker, mealy texture	Early; attractive appearance

White Potatoes

Variety	Culinary Notes	Garden Notes
Anoka	Excellent baker; creamy	Early
Chipeta	High-yielding; great cooked quality	Scab & early blight resistant
Kennebec	Very high yield	Mid-season; shallow eyes
Ivory Crisp	Good after cold storage	Resistant to internal disorders

Yellow Potatoes

Variety	Culinary Notes	Garden Notes
German Butterball	Best baker; great skin flavor	Late
Yellow Finn	Good baking/mashing	Late; old reliable favorite
Yukon Gold	Excellent all-purpose potato	Early; great texture and color

Disease Guide

Late Blight

A destructive fungal disease common during cool, wet weather.

Symptoms:

• Water-soaked leaf edges

• Rapid spread without the bullseye pattern of early blight

• White cottony mold on underside of lesions (early morning)

Control: Apply fungicide preventatively whenever cool, wet conditions persist.

Early Blight

A fungus that causes:

• Brown to black circular spots

• Bullseye rings

• Start on lower leaves and move upward

More common in early-maturing varieties. Manage with proper watering, fertility, and—if needed—fungicides.

Pink Rot

Caused by soil fungus.

Symptoms:

• Swollen, water-soaked tubers

• Flesh turns pink after cutting

Often caused by overwatering. Prevention depends on proper irrigation, especially late in the season.

Recipe: Roasted Baby Potatoes with Tarragon Aioli

Roasted Potatoes

Prep/Cook Time: ~60 minutes Servings: 8

Ingredients:

• 3 lbs. thin-skinned potatoes, scrubbed

• 3 tbsp olive oil

• Salt and pepper

Instructions:

1. Toss potatoes with oil, salt, and pepper on a 10"×15" baking pan.

2. Roast at 400°F for 45–50 minutes, shaking pan occasionally.

3. Serve warm with tarragon aioli.

Tarragon Aioli

Prep Time: 15 minutes Makes: 1⅓ cups

Ingredients:

• 1¼ cups mayonnaise

• 1–2 tbsp minced garlic

• 2 tbsp minced fresh tarragon

• 1 tsp lemon peel

• 3 tbsp lemon juice

• 1 tsp Dijon mustard

• Salt to taste

Combine all ingredients in a bowl. Mix well and refrigerate up to one day.