Potato yield starts with the seed tuber, and its price depends on how well it is stored.
Seed
Use clean, certified seed; saved seed carries viruses that cut yield year after year. Cut large tubers so each piece has two or three eyes and let cuts heal before planting.
In the field
Hill soil over the tubers to prevent greening, which makes them bitter and unsafe to eat. Water evenly: swings cause cracks and hollow centres.
After harvest
Cure skins for a week or so, then store dark, cool and ventilated. Light turns tubers green; warmth makes them sprout. Remove damaged tubers, since one rotten potato spoils its neighbours.
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