We sell certified seed potatoes which are
supplied as grade 33-55cm seeds. 30 seeds weigh
approximately 2-2.5kg (salads 1.5-2kg).
Step 1 –
Fill one third of your Patio Potato Sack (15-20cm) with the damp compost
and place the seed potatoes on top of the compost. Then cover the seed potatoes
with a further 10cm of compost up to half of the sack.
Step 2 –
As plants start to grow and green foliage appears add more compost
around them to slowly fill up the potato sacks to a few inches
from the top. We do this as the potatoes grow from the stem beneath the
soil level so we want to keep that stem covered.
Every time that you add more compost you can feed the bag
with a general potato fertilizer which is high in potash.
Make sure you keep the compost moist at all times, but not too moist
as the tubers/seed potatoes will rot if over watered at this stage.
Step 3 –
For a bumper pack, increase watering when the plants
flower (this is when the tubers begin to form). They will usually be ready
for harvesting once the flowers begin to open.
Step 4 –
About two weeks before the potatoes are ready to harvest
you should cut all the growth off at ground level to prepare
the potatoes for lifting, making the skins tougher and less
likely to break on lifting.
In this easy to follow video planting guide, Jeff demonstrates how to grow your own potatoes in a grow bag.
Our Top Choices
Casablanca are a superb new First Early Variety producing white skin and creamy coloured flesh. A great all-rounder. Casablanca has good resistance to common scab, blackleg and golden eelworm. This new variety is bound to become a household name and be one of the top potatoes in the kitchen.
Best red, main crop variety. Desiree potatoes have a firm, creamy tasting flesh making them ideal for smooth mash or being cooked in a sauce, such as our favourite Potato Dauphinoise/Dauphinoise Potatoes. Desiree are easily recognisable by their lovely red skin and light yellow flesh. Desiree are normally larger, longer and oval shape.
This is the best option for beginners and the best chipping variety available, and a versatile ‘all rounder’. Potato ‘Maris Piper’ produces dry, floury tubers with creamy-white flesh of good flavour, that rarely discolours on cooking.