Potatoes are a starchy tuber of the plant Solanun tuberosum and originated in South America, most likely in Peru.  They were introduced to Europe from the Americas in the second half of the 16th Century and are an integral part of the world’s food supply. Potatoes are the world’s fourth most abundant food crop after corn, wheat and rice and there are now over 5,000 different varieties.

In the U.S., potatoes are sometimes called Irish potatoes to differentiate them from sweet potatoes. Popular varieties for N. Central Florida included Pontiac, Yukon Gold, Norkotah, White LaChipper and Red LaSoda. 

Potatoes are a cool weather crop and the best time to plant in N. Central Florida is in late January or early February. Potatoes are grown from “seed potato” tubers. These are different from store bought potatoes which have been treated with chemicals to prevent sprouting. Seed potatoes are available at most feed stores and garden centers. They can also be bought from seed companies, but shipping is expensive. Seed potatoes do not need to be planted whole but should be cut into smaller pieces each with two or three eyes from which the shoots will grow.

Potatoes will grow in just about any well drained fertile soil but not if too wet. Dig trenches 6 inches wide, 8 inches deep, and 30 to 36 inches apart. Spread 5-10-10 fertilizer at a rate of about 1 pound per 25 feet along the bottom of the trench and cover with 2 inches of soil. Then plant the seed potato pieces. As they grow and produce green shoots, the trench can be slowly filled in to allow just the green tips to appear. Potato tubers growing too close to the surface can get bitter, turn green, and become inedible. Hilling or hilling up the potatoes adds soil from the furrows between rows to the top of the potato row and protects the new sprouts. As they reach ground level the soil can be hilled up around them to a height of about 12 inches.

Plants will put on a lot of leafy growth in the first four to five weeks and then develop small white flowers. The leaves then produce energy that is fed back to the tubers. Eventually the tops begin to die. The potatoes can be left in the ground for longer so that the skin of the potato gets harder and preserves moisture.

Potatoes are heavy feeders and the soil around them can be side dressed with a 10-0-10 fertilizer every two weeks. This can be watered in, but care must be taken not to overwater.

Crop rotation is a must with potatoes. Troublesome insects and diseases can build up in the soil when potatoes are planted in the same spot year after year. Each season, move the potato patch to a new, sunny location. If possible, allow three seasons to pass before going back to the same area.

Since potatoes, tomatoes, peppers, and eggplants are all members of the same family (Solanaceae), consider them together. Don't put potatoes where tomatoes, peppers or eggplant were grown the previous year and vice versa.

Potatoes can be subjected to several diseases that are detailed in the UF/IFAS reference below.

Most potatoes are ready for harvest between 80 and 115 days after planting, some 2-3 weeks after the plant has died. Some can be dug earlier as tasty smaller “new” potatoes. To harvest, carefully dig around the plant with a garden fork and lift out of the ground. Shake off any soil and discard the seed piece and any green tubers. The tubers turn green when exposed to light and have high levels of a toxin called solanine. This is the reason for “hilling” the potato plants as they grow.

Ideally, potatoes should be kept in a cool 60-65ºF dark well-ventilated space for 10-14 days after harvest to allow any damage to heal.  Allow washed tubers to dry before storing to prevent rot.  Under normal conditions potatoes can be stored for 3-6 months or more.