I’ve been growing potatoes on and/off for 5 years, and have finally gotten the process refined to the point of sustainability. The goal was to have a small quantity of spuds in the ground or stored at all times, such that they could be quickly planted and boosted to a staple crop.  Here’s the major findings:

• Start with the smaller red potatoes in the grocery store as your root stock. I tried all kinds of white and heirlooms, plus seed and had no luck. The store red spuds always sprouted, and were hardy to heat and cold.  If you live in Maine or the NW US the others may be fine, but I’m bullish on the reds.
• It will take a few seasons for your stock to adjust to the weather. Mine definitely got MUCH hardier after one full season, especially in the heat. I was shocked how well they adapted, kinda surprising. I’ve had them pop up in June and July after sitting in pots or the garden, after I missed them during harvest.
• Leave unused potatoes in the ground. I tried to store them in a 65 degree cellar, with 65% RH and no light but they all sprouted and decayed. They seem to weather fine in dry soil, fairly deep.  I put a few in the fridge, they did last but I lost some to rot.
• You should be able to get two or three good crops per year. Mine start in late February in a cold frame, done in late May/early June. Then another starts, with harvest in August/early September. Then the last starts, and will store in the ground until May without sprouting.
• Potato towers and pots seem like a waste of time. I couldn’t get ANY tuber growth by piling up soil, just longer stems. My best results were had in small plots, with some hilling. Here’s just part of the haul from a 3×4 ft patch:

Not too shabby, and was not at the limit of what it could produce. I could have probably doubled this by using lots of humus, and careful hilling.

I really enjoy being able to dig a few potatoes whenever I want, definitely a fringe benefit of preparing….