Solanum tuberosum 'Kennebec'
vegetableKennebec is the gold-standard mid-to-late white potato, bred by the USDA in 1941 at Presque Isle, Maine. Smooth creamy skin, shallow eyes, and dense low-moisture white flesh make Kennebec the ideal frying potato, while its dependable yield and excellent disease resistance keep it a top home garden choice across the US.
Sun
full sun
Water
Every 3 days
Harvest
~100 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
12 in in row, 30 in between rows
Planting Depth
3-4 in
Soil pH
5.0-6.5
Soil Type
Loose, well-draining
Hardiness Zones
Zones 3 – 9
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
At planting; side-dress at hilling
Fertilizer
Balanced 10-10-10 at 1.5 lb per 100 sq ft pre-plant; lower nitrogen at side-dress
Plant certified seed potatoes 2 weeks before the last frost. Cut large seed pieces 2 to 3 days ahead so cut surfaces cure. Set pieces 3 to 4 in deep, 12 in apart in rows 30 in apart. Hill soil around the stems twice during the season (when plants are 6 in and again at 12 in tall) to bury developing tubers and prevent green skin. Kennebec is moderately resistant to late blight, mild mosaic virus, and several other potato diseases.
Direct sow
Apr 1
Projected first harvest
Jul 10
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Hand-pick adults and crush egg masses on the undersides of leaves; rotate potatoes out of the bed for 3 years
Plant certified disease-free seed, choose resistant varieties like Kennebec, and avoid overhead irrigation in cool wet weather
Avoid planting after sod; trap wireworms by burying potato slices in spring and removing them weekly
Keep soil pH below 5.5 if scab pressure is high, maintain consistent moisture during tuber set, and rotate beds
New potatoes can be lifted gently 2 to 3 weeks after flowering. For storage tubers, wait until the vines die down naturally and the skins are set (rub a tuber with your thumb; if the skin holds, the crop is cured). Dig with a fork, brushing off loose soil; do not wash before storing. Cure for 2 weeks at 60F in the dark, then store at 38 to 45F.
About 77 calories per 100 g cooked with 2 g fiber, 19.7 mg vitamin C, and 421 mg potassium (more per serving than a banana). Potatoes are also a major source of resistant starch when cooled after cooking, which feeds beneficial gut bacteria.
Eat the tubers, not the green parts. Potato leaves, stems, sprouts, and any green-tinged or sprouting tubers contain solanine and should not be eaten. Store tubers in the dark, and cut away any green or sprouts before cooking.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.