using small potatoes - 1" or so

JRinPA · #1

I meant to ask a couple weeks back.
Can I use the little tiny things, an inch and half or less, as seed? I had this idea to stick them back in the ground somewhere for this season yet. Would they need to be chilled for a bit to simulate winter and stimulate growth?

Or should they just be fried up in one pan all at once and be done with it?

bower · #2

I think you can use em for seed, as long as they have 2 eyes.
IDK about this season but that is a regional question, no doubt!
As for chilling to simulate winter... no not potatoes. If you really want them to survive winter, I would plant deep. Maybe 8 inches deep. I had some russets that kept coming for about 5 years, from the odd spud left deep in the ground. It was on the snowy side of the garden, last place to melt.
Fried up all at once is also a very good option for those newly dug fresh potatoes!

worth1 · #3

I would cook them and mix in butter and cream with nutmeg and mace with white pepper.
Dash of salt.
God forbid frying them.

JRinPA · #4

But, after peeling, there won't be much left! Potato skins, yuck. LOL.

The 1-1/2" to 2" size is what I used for most of my seed this year, for the first two rows. With the light seekers attached. But not much smaller than 1". If I had a spot open I think I would have tried it two weeks back. I didn't think of more bags. I have two more potato blocks coming and a couple bags, I guess that's enough.

I see I wrote 1.5" or less, I'm really taking about the little 1" or less. The 1.5" will be good until next year for seed. Smaller than that is what I figure might rot. I had about a pint of them to spread out.

worth1 · #5

I figured the skins would be thin like Dutch creamers.

Ken4230 · #6

worth1 wrote: ↑Thu Aug 03, 2023 6:59 pm I would cook them and mix in butter and cream with nutmeg and mace with white pepper.
Dash of salt.
God forbid frying them.

@worth1

shame on you for denigrating fried potatoes. Sliced thin along with a mandolin sliced onion, course black pepper, minced garlic, butter and cooked slow in an iron skillet. After they are cooked, increase the heat until some of the potatoes start to brown. turn off stove and let sit several minutes. That's hard to beat.