On how to grow a real mash hit
We Tasmanians take our spuds pretty seriously, maybe because we have the climate and the soils to grow some of the world’s best.
For me the humble potato is like the Swiss Army knife of the veggie patch, there is just so much that can be done with them. Any vegetable that tastes great fried, baked, boiled and roasted or that can be mashed, chipped, filled or can be used to make alcohol, fuel and even electricity, earns a place of honour in my garden.
They are so easy to grow even a piece of peel will shoot in the compost as long as it has an eye. In fact they can sometimes feel a bit weedy in your garden as it can be tricky to find all the tubers when harvesting. The superior taste is the main reason I grow my own spuds, there is nothing quite as good as freshly dug pink eyes (pictured above).
There are many superb varieties of potatoes that are not available to buy so growing your own is the only way to enjoy them. They are also very high in carbohydrates which makes them a great source of energy. Simply throwing a potato at the ground and covering with a bit of straw will usually result in an edible crop but with a bit of extra work the quality and quantity of your crop will be greatly improved.
As with all crops, every gardener has their favoured growing technique and mine was learnt from my grandfather. Firstly the seed potatoes should be chitted up, which is laying them out on a bench in indirect sunlight and allowing them to form shoots.
Select the strongest of the shoots and knock the rest off, this will mean the plant will form a single growth point out of the ground. All the potatoes you harvest will grow up the main growth
They are so easy to grow even a piece of peel will shoot in the compost as long as it has an eye