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Potatoes are starchy tubers grown underground and are one of the world's most important staple crops. They're highly versatile in the kitchen, suitable for boiling, baking, frying, and mashing, and come in dozens of varieties with different textures and flavors. Home gardeners grow them because they're productive, relatively easy to cultivate, and store well for winter use.

Potatoes are grown from seed potatoes (tubers), not botanical seeds. Seed potatoes should be planted whole if under 1.5 oz, or cut into 1.5–2 oz pieces with at least one 'eye' (bud). Pieces can be planted immediately or stored in a cool, humid spot for 1–2 days to encourage the cut surface to callus. Tubers sprout when soil temperature reaches 45°F and begin active growth around 60°F.

Plant seed potatoes 4 inches deep and 10–12 inches apart in rows spaced 24–30 inches apart, or in containers filled with loose soil. Direct plant outdoors in early spring (late March to mid-April in zone 7) once the soil is workable and frost risk has passed. As plants grow 6–8 inches tall, hill soil or mulch around the stems to prevent tubers from turning green when exposed to light. Avoid planting in heavy clay; potatoes prefer well-draining, loose soil amended with compost.

Water consistently to keep soil evenly moist but not waterlogged; inconsistent moisture causes tubers to crack and split. Fertilize with balanced fertilizer or compost at planting and side-dress 3 weeks later with nitrogen or a potato-specific blend. Potatoes have few serious pests in home gardens but watch for Colorado potato beetles (handpick or spray neem) and late blight in wet years (ensure good air circulation and avoid overhead watering). Mulch heavily to suppress weeds and maintain consistent soil moisture and temperature.

Harvest new potatoes when plants flower, 50–60 days after planting, by carefully digging around plants and selecting marble to egg-sized tubers; leave plants in ground for larger maincrop potatoes. Full maturity occurs 70–90 days after planting, when foliage dies back or yellows; dig carefully to avoid bruising. Store harvested potatoes in a cool (45–50°F), dark, humid place with good air circulation for up to 4 months; avoid refrigeration, which converts starch to sugar and darkens fries.