Full grow guide: https://www.youtube.com/watch?v=yabnqS4zzjE

33 Comments

  1. Drop kicking a potato is definitely an impulsive thought I've always had but never been a position to do so

  2. I've been trying to grow potatoes but I have a hard time knowing when to harvest them, how long should I wait before harvesting them?

  3. My sweet potatoes should have been harvested last week, but I don't think they grew. The basket is very viney while the sink is short stems that i was only able to layer twice (about 18 in) then they stopped growing. Both sets are thin vines. Should I harvest or hold off?

  4. Don’t throw the green ones away, sry but this advice ridiculous.
    Either one cut the green part off OR, what is way way better, use the green potatoes as seed-potatoes for next year. And if those are big ones cut them (right before you put them in the ground) in half or thirds and you got your seed potatoes multiplied!

  5. For everyone's need to know and understand. Potato and potato plants have been harvested for thousands of years in South America and maybe as far north as Central America and im sure that with all the jungles and boreal forest that these were gathered from the wild vs having parcels of land by where they would have had to clear. But there is no evidence of this. All the forests and low laying vegetation takes over quicky and within a few seasons. So with this in mind agricultural practices as we know them today are a Anglo European invention as of the last 500 years and no more. Imperialism was a #MERCHANTGAME and it's important to change paradigm as to why vegetation burns are done. fyi..for thousand of years the potatoe plants also are HARVESTED as a vegetable. When a potato plant is about 12-16 inches tall start harvesting the tops and suckers that are at least 6-8 inches long and you do it to all the plants and thus prevents the plants from flowering and makes the potato plants last a few weeks longer and the roots hardier specially in windy areas. All this i learned from a Guatemalan Mayan Ki'che. You can sautee the greens you harvest in onion and tomato just like parsleane

  6. This has me so hyped for my potatoes. I’m doing red skin/yukons, sweet potatoes, and murasakis for the first time. Dug two 1.5×1.5x14ft trenches and hoping for a decent amount. Definitely sounded like less work in my head though

  7. I love the little tiny golden ones. Cooked hasselback style in an air fryer with butter and seasoning is so freaking delicious.

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