Potatoes are a cool-weather crop, but the leafy tops can’t tolerate more than a light frost. Plant potatoes so they come to harvest when the weather is cool but not cold. In cold-winter climates, plant seed potatoes in the garden in spring as soon as the soil can be worked—usually about 3 weeks before the…
Potatoes
Potato-Leek Soup Simply Made
PrintPotato-Leek SoupAuthor Steve Albert Potato-leek soup is simply made with potatoes and leeks from the garden. You can leave the skins on the potatoes if you like. Ingredients3 parts finely sliced potatoes; use boiling or Yellow Finn potatoes, scrubbed well.2 parts sliced leeks (or onions); use only the white parts.Milk or creamSeasoningsOil or butterInstructionsSauté the…
How to Harvest and Store Potatoes
Harvest potatoes young or mature. Mature, full-size potatoes are called maincrop potatoes. Maincrop potatoes are often cured and stored for later use. Maincrop potatoes are ready for harvest when most of the top foliage has withered Small, round, immature potatoes are often called “new potatoes.” New potatoes are usually eaten skin and all. New or…
Growing Organic Potatoes
Potatoes are easy to grow organically. Plant potatoes in spring raised beds or mounded beds after the soil warms and dries out. Plant potatoes where they will grow in full sun. To prepare potato planting beds, remove large stones and then add an inch or two of aged compost and well-rotted manure. Compost will provide…
Potato Growing Quick Tips
Planting: In cold winter regions, plant seed potatoes in spring as soon as the soil can be worked. For a summer crop where the soil temperature does not climb above 85°F (20°C), plant 2-3 weeks before the last frost. For a fall crop, plant in late spring. In mild-winter regions, plant in late winter—4 to…
Potato Planting for Potato Cooking
Choose potatoes for planting with cooking in mind. Potatoes for boiling—for making potato salad and home-fry potatoes—should have a low- to medium-starch content. Potatoes for baking should have high-starch content. Low- and medium-starch potatoes keep their shape and remain creamy and toothy when boiled. High-starch potatoes will swell and puff up when baked; they will…
Cabbage Colcannon
Cabbage colcannon is a traditional Irish dish of mashed potatoes with milk, butter, and cooked finely chopped onions and cabbage. Easily you can substitute leeks for the onions and kale for the cabbage. Colcannon is a warming and hearty dish commonly served alongside corned beef, boiled pork, or bacon. The Irish often serve colcannon on…
Ham, Potato, and Cheese Gratin
The ham and cheese and potato gratin is a flavorful and sustaining winter dish. I usually call on this recipe a day or two after a big baked ham dinner by simply reserving 1 or 2 pounds of ¼-inch ham slices. But you can pick up a 1 to 2 pound ham steak at the…
How to Make Seasonal and Flavorful Potato Salad
Potato salad is a summer classic—but it’s also a spring and fall and winter classic. Some like it moist and creamy. Some like it dry and crumbly. Some like it dressed in egg-rich mayonnaise. Some like it dressed in oil and vinegar. Some like it with sweet relish and a dash of sugar. Some like…
How to Cook New Potatoes with No Recipe
New potatoes make for sweet, moist eating. You can serve them steamed, sautéed, boiled, baked, roasted, or grilled. They can be served tossed in butter or olive oil or as a dip with butter or sour cream or horseradish or served as a side dish with chicken, lamb, steaks or burgers, or grilled fish. New…
