There’s something truly satisfying about harvesting your own potatoes—and the flavour is just unbeatable! Fresh homegrown spuds are creamier and tastier, and come in a wide range of interesting varieties you’ll rarely find in stores. The best part is, you don’t need loads of space to grow a nice return. Whether it’s a row or two in the vegie patch or a few large pots on the patio, potatoes are generous givers.
Getting Started
- When to plant:
- Ideal growing temps for growing potatoes are 16-26°C.Southern regions: Plant from late winter to spring.Tropics and subtropics: Best planted in autumn through to late winter.
- Avoid extreme heat and heavy frost, though they tolerate light frost.
- Where to grow potatoes:
- Full sun and well-drained, fertile soil are a must.Improve soil with compost or well-rotted manure.Add a couple of handfuls of organic fertiliser per square metre.Check pH- aim for below 7 to reduce the risk of scab disease; add sulphur if needed to lower the pH to below 7, or grow in pots.
- For clay soils, mound rows to improve drainage.
- In pots or bags:
- Use 45L (40cm) pots or grow bags.
- Fill with a premium potting mix.
- Seed potatoes:
- Always choose certified disease-free seed potatoes to avoid potential problems.
- Lay them in a bright spot (not direct sun) undercover to ‘chit’ (sprout) before planting.
- Large seed potatoes can be halved- just make sure each piece has at least two eyes (shoots).
- Planting:
- In-ground: Dig trenches or planting holes 10cm deep, in rows 40-50cm apart. Plant 30cm apart, eyes facing up.
- Mound up soil and compost along the row to provide a greater depth of good soil for lots of tubers to develop above the seed potato you planted.
- In containers: Half fill with potting mix, place 2–3 seed potatoes, then backfill.
- Water in, then water sparingly until shoots emerge.
- Cover the soil and potting mix surface with a 10cm layer of Sugar Cane Mulch to trap the moisture and stop weeds from developing.
Growing and Harvesting
- Watering and feeding:
- Keep soil moist but not soggy.
- Spread more organic fertiliser around the plants every 4-6 weeks.
- Stop watering two weeks before harvest to improve storage quality.
- Hilling up:
- If developing tubers are visible at the soil surface, cover them with more compost and Sugar Cane Mulch to stop them turning green due to their exposure to light.
- Harvesting:
- You can sneak a few ‘new’ potatoes once flowering begins.
- For a full harvest, wait until the foliage dies back.
- Use a fork to gently lift spuds from the soil.
- Cure by drying undercover for a few days before storing in a cool, dark spot.
Top Picks
Floury types = best for roasting, mashing, and chipping.
Waxy types = great for boiling and salads.
Midnight Pearl – Striking purple spud, floury and fabulous for gnocchi.
Dutch Cream – Rich, yellow flesh. Great all-rounder.
Coliban – Classic white spud for roasting and mashing.
Pink Eye – Tasmanian gem with waxy yellow flesh.
Kipfler – Nutty, waxy, salad superstar.
King Edward – Light and fluffy, perfect for mash.
Rose Finn Apple – Pretty pink skin, firm yellow flesh.
