Red Pontiac Potato, ORGANIC

$4.97 – $12.47

Organic Seed Potatoes

America’s basic comfort food! Much can be said for this staple of the pantry that appears so simple yet can be prepared in so many different ways: boiled, baked, fried, mashed, sliced, diced, in soups, salads, and casseroles. There are so many varieties of this tasty root vegetable, in so many shapes, textures and colors that are unavailable in grocery stores, it only makes sense to try your hand at growing them for yourself.
Companions: basil, beans, cabbage, corn, eggplant, marigold, peas, squash.
Antagonists: cucumbers, pumpkins, sunflowers, and tomatoes.

Find our Potato Growing Guide here!

Solanum tuberosum
Dark red, smooth skin, with white flesh. Large, oblong-to-round, heavy-producing spuds. If harvested early they make good new potatoes. Otherwise, let it size up and enjoy for mashing! Excellent storage variety.  

USDA Certified Organic

*** Please note: We are unable to ship seed potatoes to customers in Alaska, due to state regulations. ***
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Seed Potato 1 lb+12/1
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Early March$8.00
**Shipping rates depend on weight and location**


Average Seed / ozSeed / 100' RowAverage Yield / 100' RowDays to Harvest
 10 lbs100 lbs60-120
Planting SeasonIdeal Soil TempSunFrost Tolerance
Spring/Fall Full SunVery Tolerant
Sowing MethodSeed DepthDirect Seed SpacingSeeds Per Packet
Direct Seed3-4"12" 
Mature SpacingDays to SproutProduction CycleSeed Viability
12"10-20Annual6-12 months


Bed Preparation

 Potatoes will like a sunny spot with loose, well-draining soil so that the roots and tubers can develop. Potatoes do not need super-rich soil, some organic matter and a balanced pH will work fine. One potato can be sectioned into 2-5 plants depending on its size, smaller roots can be planted whole. Each section must have at least one healthy "eye" that remains intact. Space plants 12"-16" apart and in rows 24"-30" apart. Cut the seed potato 2-3 days prior to planting and store in a warm and humid location with good air circulation. This will force the potato to produce a powdery appearing surface with suberin which will help prevent rotting when planting. 



Trench Method

 – Dig a shallow 6" trench and plant the potatoes with their "eyes" facing up. Cover with 1"-2" of soil and continue to build soil up around the sides in "hills" as the potatoes grow. This keeps the soil loose for growth while preventing exposure to sunlight which creates solanine that turns potatoes green and somewhat toxic. Stop hilling up soil when the plant develops flowers and add a few inches of straw around the plants to help conserve moisture. 

Scatter Method

 – Simply scatter the potatoes right on the soil and sprinkle 1"-2" of soil on top of them, adding more soil and mulch as the potatoes grow. This is not a good option if you have issues with rodents. 

Container Method

 – Place about 6" of soil in the bottom of a container (tall planter or garbage can with small holes in the bottom for drainage), place plants inside and simply continue to add 1"-2" of soil and straw as they grow. 



 Harvest "new" potatoes within 100 days by gently digging around in the soil and feeling for good sized selections. Harvest "late/larger" potatoes in the fall when the leaves have died back. Use regular forks or small pointed shovels to dig out the potatoes being careful not to puncture them. 


Curing and Storage

 After harvesting leave potatoes out to dry and gently brush off any excess dirt. If possible, cure the potatoes for 1-2 weeks by keeping them in a dark location between 55-60 degrees with high humidity (90%). For winter storage keep them in a cool, 35-40 degrees, and dark location with moderate humidity and ventilation such as a root cellar or basement. If stored properly, potatoes can keep for up to 8 months.

Potato, Solanum tuberosum
Pollination, vegetative; Life Cycle, perennial grown as annual; Isolation Distance, n/a
Most potatoes are propagated from tubers to ensure continuity of specific varieties. Potatoes are inbreeding plants that sometimes produce a small, hard, green fruit. The seeds contained in the fruit are not true to type and in fact each individual seed produces a completely new variety. The potato "fruits" have a tendency to fall off a couple of months after they form, so keep an eye on them and try to collect them before this happens. Squeeze the seeds out of the fruit and into a jar and add water. Let ferment for 3 days before cleaning and drying well before storage.