Māori Potato – Whataroa

Māori Potato – Whataroa 

Solanum tuberosum

A floury Māori seed potato ideal for oven-baked chips, wedges, and roasting whole in their jackets. Whataroa produces oblong tubers with light brown skin marked by purple patches and creamy flesh with purple flushes. It’s a reliable cropper with excellent flavour and a fluffy texture when cooked.

110–120 days

Lay seed potatoes out in a dry, bright spot to sprout before planting. Once sprouts are 1–2 cm long, plant in rows 15 cm deep and 60 cm apart. Space seed potatoes 25–30 cm apart in the row with sprouts pointing upward. Apply a balanced potato fertiliser below the tubers and cover gently with soil, such as our Potato Fertiliser.

As plants reach 5–10 cm in height, begin moulding soil up around stems to protect tubers from light and pests. Keep soil moist and weed-free throughout the season. For best results, maintain a soil pH between 5.4–5.8 to help prevent potato scab.

Harvest when foliage dies back. Cure in a dry, shaded, and well-ventilated area before storage.

Price is per potato