Potatoes in the Garden and the Kitchen

Money is the root of all evil, and yet it is such a useful root that we cannot get on without it any more than we can without potatoes. – Louisa May Alcott

Potatoes in the Garden

Potatoes, Solanum tuberosum, are a versatile, easy-to-grow vegetable. Along with tomatoes, peppers, tomatillos, and eggplants, they are in the nightshade family (Solanaceae). Potatoes prefer full sun and well-drained, slightly acidic soil (pH between 6.0 to 6.5). Fresh from the garden, they have a crisp texture, and part of the fun is digging them to uncover your hidden, buried harvest.

Rather than the typical true seeds, most of our garden vegetables, such as potatoes, are grown from tubers referred to as seed potatoes. These can be purchased from garden centers or online distributors selling certified, disease-free seed potatoes. Do not plant potatoes purchased from a grocery store, as these may have been treated with chemicals to keep them from sprouting (to increase their shelf life). It is also best not to plant potatoes harvested from your garden the previous year. They may contain undetectable fungal spores or other disease pathogens that may spread to the new crop.

There is a wide variety of potatoes to choose from when you purchase seed tubers. They can differ in texture, starch content, and moisture, as well as in size, shape, and skin and flesh color. Russets, like 'Goldrush', have a dry, mealy flesh best suited for baking, frying, and mashing. Round or long white potatoes, like 'Kennebec', and round, red-skinned potatoes, like 'Red Norland', have a moister, creamier texture best suited for boiling and frying. Some varieties, like the yellow-fleshed 'Yukon Gold', are more of an all-purpose potato, having a balance between dry and moist flesh. There are also blue and purple varieties, like 'All Blue' with blue skin and flesh, and 'Purple Chief' with purple skin and white flesh. Fingerlings produce long, narrow tubers, and these also have varying characteristics. 'Butterfinger' has russet colored skin, yellow flesh, and a dry, mealy texture, while 'Russian Banana' has yellow skin and flesh and a firm texture.

Another factor to consider when purchasing your seed potatoes is disease resistance. Potatoes may be affected by a number of fungal, viral, and bacterial diseases and pests, and there are several varieties that have been bred to have resistance or tolerance to certain diseases. Purchasing a disease-resistant seed can be especially important if your garden plants have been affected by disease in the past. Even if other plants in the Solanaceae family, like tomatoes, have been affected by disease, the past infection (such as early or late blight) can also affect potatoes. Seed catalogs and nursery centers usually provide information on the disease resistance of each variety.

Plant in the spring when the soil warms to 45°F. Planting when the soil is too cold or too wet can increase the chance of the seed potato rotting. Small seed potatoes, 1 to 1 ½ inches in diameter, can be planted whole. Larger tubers should be cut into 1 ½ inch pieces. Before cutting larger tubers, examine them for eyes or buds. These are the growing points that will produce new shoots, called "chits". Every cut piece should have at least 1 to 2 chits. Use a clean knife when making cuts. Once cut, place them in a single layer at 60 to 70°F for a few days to allow the cut surface to dry and cure. This will allow the cuts to heal quickly, so the seed potato is less likely to rot in the ground.

Do not plant them where you have grown, in the previous 2 to 3 years, potatoes or any other vegetables in the nightshade family. Practicing crop rotation is important in helping to minimize the risk of disease. Dig a trench 4 inches deep and place the seed tubers 8 to 12 inches apart with the sprouts pointing upward. Cover with 4 inches of soil. When the plant stems are 8 to 12 inches tall, gently hill or mound the soil around the base of the plant, covering most of the stem. You may repeat this mounding practice two or three times as the plants grow. This allows for adequate soil to cover the tubers as they grow. Tubers exposed to sunlight (both before and after harvest) will turn green and should not be eaten. Sun exposure causes the potato's skin to produce chlorophyll and, along with it, two toxic compounds, solanine and chaconine. These cause the potato to have a bitter taste and, if consumed in high quantities, may cause gastrointestinal issues, headache, and confusion.

Consistent water is important as your potatoes grow, and 1 inch of rainfall a week is usually adequate. Supplement, if necessary, by watering thoroughly at the base of the plant, once or twice a week. Keep in mind that 1 inch of water will penetrate sandy soil to a depth of 10 inches and clay soil to a depth of 6 inches. Check the soil gently with a trowel to be sure you are providing enough water.

Potatoes can easily be grown in containers. While any large,10- to 15-gallon, opaque, food-safe container with drainage holes will work, there are containers specifically designed for growing potatoes. Potato towers and grow bags provide a ready-to-use alternative. Fill your container with a combination of potting mix and compost. Do not use garden soil as it may contain diseases and weed seeds, and may not drain as well as potting mix. Begin by adding 4 inches of the potting mixture to the container. Next, place 3 to 5 seed tubers, eyes pointing up, and cover them with 3 inches of the potting mixture. When the plants are a few inches tall, add more potting mixture so that the stems are covered, and the leaves are exposed. As the plants grow, the buried stems will produce potatoes. Repeat this process until the soil level reaches the top of the container. Water the plants regularly so the soil is moist but not soggy, as containers dry out more quickly than plants in the ground.

Potatoes may be impacted by both insect and disease pests. A common insect pest affecting potatoes is the Colorado potato beetle (Leptinotarsa decemlineata). Voracious eaters, the larvae of these yellowish-white and black striped beetles are dark red when young, pink to salmon colored when older, with two rows of black spots on the sides of their bodies. Be on the lookout for orange egg masses on the underside of leaves. Remove and crush these if you find them. Larvae and adults can be handpicked and dropped into a container of soapy water. Good cultural practices, such as crop rotation, proper watering techniques, weed management, and adequate plant spacing to allow good airflow, can help to reduce the impact of fungal and bacterial diseases.

You can begin digging your potatoes as "new" potatoes around 8 weeks after planting, before the skins have thickened. Harvest mature potatoes after the plants have died and before a hard frost. Choose a dry, warm day and carefully dig the hills with a spading fork. If any potatoes are damaged during harvesting, use them first, as they will not store well.

Before storing, cure potatoes for 2 to 3 weeks by placing them in a well-ventilated area at 50 to 60°F, with 85 to 90 percent humidity. This will allow any wounds to heal and the skin to thicken and toughen, helping to extend storage life. Once cured, brush off any loose soil, but do not wash. Examine them and discard any that are shriveled or soft. Store the remainder in a dark, cool, moist location, between 40 and 46°F, with 90 percent humidity. Avoid temperatures below 38°F, which can cause sugar buildup. Avoid higher temperatures as they can cause decay, sprouting, and shriveling, reducing the potato's storage life. Always avoid light to prevent toxic greening.

Some potato varieties will store better than others. Thick-skinned varieties like russets have a longer storage life than thin-skinned varieties, like red potatoes. Late-maturing varieties typically store better than early types. With proper storage, properly cured, mature, late-season, thick-skinned potatoes can remain in good condition for seven to eight months.

Potatoes in the Kitchen

Potatoes are native to the New World, specifically the Andean region of South America, now the countries of Peru and Bolivia. Since being discovered by European explorers, they have spread and grown and are used in cuisines around the world, such as Irish colcannon, German bratkartoffeln, Canadian poutine, Colombian ajiaco, Indian samosas, Moroccan maakouda batata, and New Zealand rewena bread. Potato salad is a favorite at American picnics, with family arguments about whether to use Miracle Whip® or mayonnaise, green or sweet white onions, celery, etc.

Potatoes are incredibly versatile. You can eat potatoes at every meal, from hash browns at breakfast, potato salads or French fries at lunch, to scalloped potatoes at dinner. You can follow meals up with a dessert based on potatoes and indulge in a drink using potato vodka. Potatoes are always cooked, whether they are an ingredient in soups or stews, dumplings or breads, stuffed in pierogi, or boiled, baked, scalloped, pan-fried, or deep-fried.

Potatoes are nutrient-dense, offeringenergy from complex carbs, potassium, Vitamin C, Vitamin B6, fiber (especially in the skin), magnesium, and antioxidants. When prepared without excessive added fats or salt, they are a healthy choice, as they contain no fat, sodium, or cholesterol.

Potatoes can be used straight from the garden or from storage. Whichever way you choose to use potatoes in the kitchen, always start with clean countertops and utensils. Wash your hands with soap and warm water. All produce should be properly washed before it is consumed or preserved. Gently scrub potatoes with a clean vegetable brush under cold running water. Do not soak produce in water.

Potatoes can be preserved through drying, freezing, and canning. Only follow research-based methods and recipes. They are considered a low-acid food and must be canned using a pressure canner, due to the potential for botulism poisoning.

Drying is an option for extending the shelf life of potatoes. Wash, peel, then cut potatoes into 1/4-inch-thick shoestring strips, or into 1/8-inch-thick slices. Steam-blanch the prepared pieces for 6 to 8 minutes, or water-blanch them for 5 to 6 minutes. Place on single layers on dehydrator trays. Plan for a drying time of 8 to 12 hours in a dehydrator. Store dried potatoes in an airtight container in a cool, dark, dry place.

For more detailed information on freezing and canning potatoes, including critical processing information, review Penn State's document Let's Preserve: Potatoes and Sweet Potatoes

For many of us, potatoes are a comfort food. Growing up in a large Midwestern family, we had meat and potatoes (almost always boiled) at most dinners. We'd mash them on our plates with a fork and add butter or, depending on the accompanying meat, gravy. My favorite dish was when we accumulated enough leftover potatoes to fry them in butter with a little onion until crispy. YUM!

Now my comfort food is roasted potatoes. This preparation is more heart-healthy and allows for versatility, as the seasonings and herbs can easily be changed, based on what this dish is accompanying. Some possibilities include rosemary, thyme, parsley, basil, taco seasoning, garlic, red pepper flakes, chili powder, and lemon/parmesan. After preheating the oven to 425°, toss potatoes with olive oil (enough to gently coat) and the herbs or spices (of your choice) on a large metal baking sheet. Then season with salt and black pepper. Bake until the potatoes are golden and fork-tender, around 35 to 40 minutes. For crispier exteriors, roast longer and use a spatula to turn over the potatoes.

Here is a link to additional recipes using potatoes.

Colcannon (Irish Mashed Potatoes)

Ingredients

• 4russet potatoes(2 to 2 1/2 pounds), peeled and cut into 1 1/2-inch pieces
• Salt, to taste
• 5 to 6tablespoonsunsalted butter, plus more for serving
• 3lightly packed cups choppedkale, cabbage, chard, or other leafy green
• 3green onions, minced (about 1/2 cup)
• 1cupmilkor cream

Instructions

1. Put the potatoes in a medium pot and cover with cold water by at least an inch. Add a tablespoon of salt and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
2. Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3 to 4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
3. Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens.
4. Add salt to taste and serve hot, with a knob of butter in the center.

"Po-ta-toes! Boil 'em, mash 'em, stick 'em in a stew!" says Samwise Gamgee in The Two Towers. While Hobbits love potatoes as much as the rest of us, after eating the following cake, I’d personally say "Po-ta-toes! Boil 'em, mash 'em, stick 'em in a cake!"

Chocolate Orange Pound Cake

Ingredients

• 3 cups granulated sugar
• 1 1/2 cups margarine or butter (3 sticks), softened
• 3 cups all-purpose flour
• 1 8-oz. container sour cream
• 1 large russet potato, cooked and mashed (approximately 1 cup)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup orange juice
• 1 tsp. baking soda
• 2 tsp. orange extract
• 1/4 tsp. salt
• 5 large eggs
• Raspberries for garnish

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-inch tube or large bundt pan.
2. In a large bowl, with mixer at low speed, beat sugar with margarine or butter until blended. Increase speed to high, beat 3 minutes or until light and fluffy, scraping bowl often with rubber spatula.
3. Reduce speed to low, add flour and next 8 ingredients (not the raspberries). Beat until well mixed, constantly scraping bowl. Increase speed to high and beat 2 minutes, occasionally scraping bowl. Spoon batter into prepared pan.
4. Bake for 1 hour and 30 minutes or until toothpick inserted in center of cake comes out clean.
5. Cool cake in the pan on wire rack for 15 minutes. With spatula, loosen cake from pan, remove from pan and cool completely on rack.
6. When cake is cool, prepare cream cheese icing, spread on top of cake allowing some to drizzle down the sides of cake. Garnish cake with raspberries.

Cream Cheese Icing: Ingredients

• 1 3-oz. package cream cheese, softened
• 1 tbsp. milk
• 2 cups confectioners' sugar
• 1 tsp. vanilla extract

Cream Cheese Icing: Instructions

1. In a small bowl, with mixer at low speed, beat softened cream cheese and milk until smooth.
2. Beat in confectioners' sugar and vanilla extract until well-blended and a good spreading consistency, adding additional milk if necessary.