You can grow potatoes from potatoes by planting whole small tubers or cutting larger ones into pieces, each with at least one eye—the bud that produces a shoot. For the most reliable start, use certified, disease-free seed potatoes. Grocery-store and saved potatoes may sprout slowly or carry disease. Plant in locally suitable conditions, keep the soil evenly moist, hill soil around the stems as they grow, and harvest new or mature potatoes at the right stage.
Choose potatoes for planting
A “seed potato” is a tuber grown or sold for planting; it is not botanical seed. Certified, healthy seed potatoes are the best choice when available because their disease status is more dependable. University of Minnesota Extension warns that grocery-store potatoes may be treated to keep them dormant, which can delay sprouting, and that diseases can persist in tubers and soil. Tubers saved from a previous crop can also carry disease.
Oregon State University Extension Small Farms Coordinator Heidi Noordijk advises: “Whenever possible, plant only certified, healthy seed potatoes.” She also cautions that “Planting sprouted or shriveled tubers the following spring is not recommended due to potential disease issues, especially viruses.” A potato that has sprouted is not automatically suitable planting stock.
Prepare the tubers
Plant small, healthy tubers whole. Cut larger ones into pieces, making sure every piece has an eye. Guidance differs on piece size: Utah State University Extension recommends pieces weighing at least 2 ounces with one or more eyes, while an Oregon State University quick guide recommends two to three eyes per piece. Follow your local extension service’s advice for your region and choose firm, healthy pieces.
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- VARIETY TYPE: Yukon Gold is a determinate potato variety, meaning tubers form in one main layer near the seed piece and mature uniformly for a concentrated harvest window, ideal for home gardens and raised beds
- CERTIFIED QUALITY: Blue Tag Certified seed potatoes ensure disease-free, true-to-type stock that is Non-GMO, providing reliable performance and peace of mind for healthy, high-yielding harvests
- APPEARANCE AND FLAVOR: Features smooth golden yellow skin with creamy yellow flesh and a rich, buttery, slightly sweet flavor profile that makes these potatoes a kitchen favorite for countless recipes
- GROWING CHARACTERISTICS: Easy to grow for beginners and experienced gardeners alike, these short-season potatoes mature in 50-60 days and produce heavy yields when planted 4-6 inches deep with 12-inch spacing
- CULINARY VERSATILITY: Perfect for mashing, roasting, baking, frying, soups and stews thanks to their creamy texture that holds shape beautifully while absorbing flavors, delivering golden, crispy exteriors and soft interiors
When and where to plant
Choose a sunny location with workable, well-drained soil. Planting dates depend on local climate and soil conditions, so use regional guidance rather than a date from another state. For example, Utah State University Extension recommends planting when soil is at least 50°F and gives a timing rule of two to three weeks before the last frost. An Oregon State University guide uses daytime temperatures reaching 60°F as a planting cue. These are regional recommendations, not universal thresholds.
Plant the pieces with eyes or sprouts facing upward. Depth and spacing also vary by guide: Oregon State University’s quick guide recommends planting 3 to 5 inches deep and spacing pieces 6 to 12 inches apart; Utah State University Extension recommends 4 to 6 inches deep, 10 to 12 inches apart within a row, and 30 to 36 inches between rows. Local guidance, variety, and garden conditions may call for adjustments.
Water and hill the plants
Keep the soil evenly moist while plants establish and tubers develop, but not saturated. As stems grow, mound soil around them in stages. Hilling covers developing tubers and limits their exposure to light, which can turn potatoes green. The suggested timing varies: Oregon State University’s quick guide starts when plants are about 6 inches tall; University of Minnesota Extension starts when stems are about a foot tall, then recommends hilling once or twice more to build 6 to 8 inches of soil along the plants.
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- Whole Certified Seed Tubers Grown And Raised In the USA Are Non GMO So Can Be Grown Organicaly
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Use fertilizer according to a soil test and local extension advice. Potatoes need more fertilizer than many vegetables, but overfertile or dry soil can increase the risk of scab. Avoid treating “do not overfertilize” as a reason to skip needed nutrients.
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A bag or container can work where garden-bed space is limited. Make sure it drains, fill it with moistened potting soil, and plant one or two sprouted seed potatoes in a sunny spot. Water regularly without letting the mix become soggy. As the plant grows, add soil around the stems while leaving part of the plant exposed; this is container hilling.
Oregon State University Extension says containers at least 18 inches wide and 3 feet deep allow the most potatoes to grow. Shallower containers can produce fewer. Those dimensions are guidance from that regional source, not a yield guarantee.
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- Dual Variety Mix: Includes both Red Pontiac and Idaho Russet certified seed potatoes in one 4-pound package, offering versatility
- Red Pontiac Features: Easy-to-grow variety with attractive deep red skin and white flesh, ideal for new potatoes or fresh eating, adaptable to both Southern and Northern gardens
- Idaho Russet Characteristics: America's most widely grown potato variety, produces large oblong tubers with brown skin and white, dry, flaky flesh perfect for baking, frying, and mashing
- Certified Seed Quality: Blue tag certified whole seed potatoes ready for planting, ensuring dependable and uniform yields across various growing regions
- Growing Specifications: Full sun exposure required, blooming period from spring to fall, produces consistent harvests of large, flavorful potatoes for home gardeners
Know when and how to harvest
For new potatoes
You can dig small new potatoes after the plants flower and before the tops die back. They are tender and do not store well, so dig only what you plan to use soon.
For mature potatoes
Wait until the tops have died back. To check whether the tubers are ready, Oregon State University Extension’s article published in 2024 and reviewed in 2025 recommends rubbing the skin: if it comes off easily, wait another week. Carefully loosen the soil with a digging fork or shovel, inserting it away from the plant to reduce the chance of spearing tubers.
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Sort and store the harvest
Separate injured or diseased tubers from healthy ones. Keep potatoes dark; discard any with excessive greening. For mature potatoes, dry them and store them in a cool, dark place with airflow. Storage life depends on conditions, so avoid assuming a single shelf life applies to every home.
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