The Kennebec Potato can do it all! This all-purpose medium, white potato has thin beige skin, creamy white flesh and is good at virtually everything! Kennebec's round, no-peeling-required shape and high starch makes it easy to mash, roast, and crisp into potato chips. Better known as America's potato chip potato! Perfected by the USDA, Kennebec can grow well in many conditions and is a reliably high producer. Gardeners appreciate their resistance to common diseases, as well as their ability to thrive with minimal maintenance, making them an easy and rewarding crop to grow. This variety stores exceptionally well, ensuring you’ll have a long-lasting supply of delicious potatoes well after harvest. Whether you’re a home gardener, a farmer’s market seller, or a culinary enthusiast, Kennebec Potatoes deliver unbeatable taste, performance, and satisfaction. About Seed Potatoes: Seed potatoes produce potatoes that are an exact clone of the mother seed potato. Seed potatoes are not the same as true potato seeds, which are seeds harvested from the berries of potato plants. True potato seeds will not produce genetically identical potatoes to the potato plant. Growers grow from seed potatoes to ensure the desired qualities of a potato is passed down. Also Known As: Kennebec, Kennebec Potato, White Kennebec, Kennebec Seed, Kennebec Variety, Maine Kennebec, Kennebec White, Kennebec Tuber, Kennebec Spuds, Kennebec Russet. Plant Name: Potato, Kennebec (B) Latin Name: Solanum tuberosum Days to Germinate: 14-28 Days to Harvest: 100-130 Plant Height: 18 - 36 Inches Spread: 12 - 18 Inches Growth Habit: Bush USDA Zones: 3-10 Lifespan: Annual Brand: TomorrowSeeds Sunlight: Full Sun, Partial Shade Pollination: Heirloom, Open-Pollinated GMO: No Fungicide-Treated Seeds*: No Seeds Packed For**: 2026 *Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds. **Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates. Planting Instructions: Soil Preparation: Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots. Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of a low-nitrogen fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a low-nitrogen fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth. Form rows of soil beds 4-6 inches high and at least 1-2 feet apart. This formation of ridges will help with drainage. Planting: Potatoes grow best in temperatures ranging from 45F-80F. Sow whole B-sized seed potatoes, or cured cut segments (optional) in spring once the soil warms to at least 40F and all danger of frost has passed. If sowing cut segments, cut the seed potatoes into pieces, ensuring each piece has at least one or two "eyes" (small indentations from which the sprouts will grow). Allow the cut pieces to dry out for about 24 hours before planting to prevent risk of rot. Fall planting is possible in mild winter climates (Zones 9-11). To plant, make trenches 6 inches deep and spaced 10-12 inches apart down the rows of raised beds. Plant 1 seed potato or segment per hole. Cover seed potatoes with 3 inches of soil. When sprouts appear, about 14-20 days later, add another 3 inches of soil. Repeat until the soil mound is about 5 inches above ground. Mounding the soil around the potato plants as they grow help to keep the tubers from being exposed to sunlight, which can turn them green and also encourages the production of more tubers. Planting Depth: 6 inches Within-Row Spacing: 10-12 inches Between-Row Spacing: 1-2 feet Care During the Season: Watering: Water the plants deeply once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils. Increase watering when plants start flowering. When the leaves start yellowing and wilting, stop watering so that the skin of the potatoes can set. Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots. Fertilizing: When potato plants begin to sprout and show green growth, you may optionally a fertilizer high in phosphorus and potassium, without letting the fertilizer touch the plants. Water plants after fertilizing. Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions. Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions. Harvesting: To harvest potatoes, wait until the plants have flowered and the leaves begin to yellow and die back. It's best to wait until the foliage has fully died to ensure the tubers have reached their full size. Gently dig around the base of the plant with a shovel or garden fork, being careful not to damage the potatoes. Once you've loosened the soil, lift the plant and remove the tubers. For early new potatoes, you can harvest once the plants start to flower, but for mature potatoes, wait until the vines die back. After harvesting, allow the potatoes to cure in a cool, dark place with good ventilation for about two weeks to toughen their skin before storing them for long-term use.
