Crops › Gourmet Potato
How to grow Gourmet Potato
in the US
Sow March to April, harvest July. About 95 days from seed to plate.
Shown for zone 6. Zone table further down.
Gourmet potatoes are a proper treat, aren't they? They bring such unique flavors and colors to your kitchen, way beyond what you find in the supermarket. Getting them in the ground and watching them grow is a simple pleasure, and you'll be chuffed with the harvest, like I am on my plot.
Sowing
Before planting, I always "chit" my seed potatoes – just let them sprout in a cool, bright spot. Once your last frost date has passed, and the soil is workable, usually from January in Zone 9 right through to May in Zone 3, you can plant them directly. Aim for a spot with rich, loose soil, then dig a trench about 4 inches (10 cm) deep and space your seed potatoes about 12-15 inches (30-38 cm) apart, with rows 2-3 feet (60-90 cm) apart. Cover them gently.
Growing on
You won't find plug plants for potatoes, you're always starting from seed potatoes. Once the green shoots emerge from the soil, maybe 6-8 inches (15-20 cm) tall, it's time to start "hilling" or "earthing up." You just draw more soil around the stems, leaving about 4 inches (10 cm) of foliage showing. This protects the new tubers from light and helps them form more. You can grow these in large containers or grow bags too, which is handy for smaller spaces.
Looking after it
Consistent watering is key for gourmet potatoes, especially when they're forming tubers. The GrowMore CookMore app says they thrive in rich soil, so I usually add some well-rotted compost before planting. Keep an eye on the weeds, you don't want them competing for moisture and nutrients. Just keep them happy and you'll get a proper good crop.
What goes wrong
Wireworms can be a proper nuisance, munching on the tubers. Crop rotation helps a lot, don't plant potatoes in the same spot year after year. Flea beetles might nibble the leaves, especially when plants are young, but usually, the plants grow through it. Just keep an eye out, you know what I mean, healthy plants tend to shrug off a lot of bother.
Harvest
Most gourmet potatoes are ready for harvest around 95 days after planting, usually from July to September. You'll know they're ready when the foliage starts to yellow and die back. Carefully dig around the plant with a fork, trying not to pierce those cracking tubers. Let them dry for a few hours on the soil surface before brushing off excess dirt. They store moderately well, about 3-4 months, but they're best fresh from the ground.
I always try to plant a few different varieties, even if it's just a couple of plants of each. That way, you get a real mix of flavors and colors for the kitchen.
Dates for your plot
Type your zone and the plant-out advice shifts to your frost dates.
Varieties, and whether the club would grow them again
| Variety | Club verdict |
|---|---|
| Princess La Ratte These elegant, medium-sized tubers have a lovely nutty flavor and firm texture. They're perfect for salads or simply boiled and buttered, a real taste of France. | No club votes yet |
| German Butterball This potato lives up to its name, offering a rich, buttery flavor and creamy texture. It's an absolute dream for roasting or mashing, proper comfort food. | No club votes yet |
| AmaRosa Red Flesh This striking potato keeps its beautiful rosy-red color even after cooking, making dishes visually stunning. It's a great choice for adding a splash of color to your potato salads or roasted medley. | No club votes yet |
| Purple Viking With its deep purple skin and contrasting pure white flesh, this variety is a real head-turner on the plate. It's versatile for mashing or roasting, adding a touch of drama to any meal. | No club votes yet |
| Banana Fingerling These distinctive, crescent-shaped fingerlings have a creamy texture and a rich, earthy flavor. They're fantastic simply roasted whole or added to a warm salad, a proper chef's favorite. | No club votes yet |
| Ozette An old heirloom variety with a proud history, Ozette offers a firm, waxy texture and a deep, earthy taste. It's brilliant for grilling or pan-frying, holding its shape beautifully. | No club votes yet |
| Swedish Peanut These tiny, peanut-shaped potatoes are packed with a delightful nutty flavor and a firm texture. They're perfect for adding a gourmet touch to any dish, especially when roasted with herbs. | No club votes yet |
| Caribe Purple This lovely early variety gives you beautiful purple-skinned, white-fleshed tubers quickly. It's great for getting your first taste of fresh potatoes, offering a tender texture perfect for boiling. | No club votes yet |
Votes are members rating varieties in their Seed Tin, one vote per gardener. Tap a variety for the full page and where to buy.
Buy Gourmet Potato seeds
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Sowing by USDA zone
| Zone | Sow / plant | Harvest |
|---|---|---|
| Zone 3 | May | September |
| Zone 4 | April to May | July to August |
| Zone 5 | April | July to August |
| Zone 6 | March to April | July |
| Zone 7 | March | July |
| Zone 8 | February to March | June to July |
| Zone 9 | January to February | June |
| Zone 10 | March to April | July to September |
Cook the harvest
A luxurious warm salad showcasing premium gourmet potatoes dressed simply with truffle oil, shaved Parmesan, and fresh herbs — a preparation where the quality of every single ingredient is completely visible. This is what gourmet potato varieties are made for: dishes where the potato's natural flavor and buttery texture are the entire point.
30 min · easyThe most refined potato gratin in the French canon — thinly sliced gourmet potatoes layered in cream and garlic, baked low and slow until each slice is saturated with richness and the top bubbles with golden, slightly caramelized cream. No cheese, no flour — just potato, cream, garlic, and patience. Perfection.
95 min · mediumA classic dish from the Périgord region of France: wafer-thin slices of gourmet potato slow-cooked in duck fat with garlic and parsley until meltingly tender. The potatoes absorb the fat and develop crispy edges while the interior stays silky and rich. Simple to make, impossible to stop eating.
45 min · easyGourmet potatoes parboiled and then roasted in duck fat at high heat — a method that produces the single greatest roast potato achievable: exterior shattering crisp, interior unimaginably creamy and rich. Duck fat has the ideal smoke point and flavor profile for this purpose. Worth buying duck fat for this recipe alone.
65 min · mediumWatch for, and grow alongside
Companions: Herbs, Yarrow, Beans
Questions people ask
When do you sow Gourmet Potato in the US?
Sow Gourmet Potato from March to April in zone 6, earlier or later by zone.
How long does Gourmet Potato take from sowing to harvest?
Roughly 95 days, with the harvest July.
Which Gourmet Potato varieties do gardeners grow again?
Club members rate every variety they grow. This page shows the grow-again votes for Princess La Ratte, German Butterball, AmaRosa Red Flesh, Purple Viking and more.
Track your Gourmet Potato from packet to plate
Sowing reminders and harvest forecasts for your own frost dates, the Seed Tin, Scan Centre for any label or packet, and the Potty Mouth Garden Club. Free to start.
Allotment keeper in the North East of England, the voice behind the Tony C Smith YouTube channel, and the gardener who built GrowMore CookMore. Club numbers on this page update as members log their plots. Last updated 3 September 2026.