Mayan Gold potatoes are fabulous to eat, especially cooked in their skins. I grow them as any other potato: some in 40 litre containers, generally mainly well rotted cow muck, or else on the ground covered with own made garden compost, including a fair amount of shredded woody material.
They don’t want to get too hot, never a problem here but maybe with you, and they need to be moist at all times.
They store reasonably well: currently we’re eating the last few which are still delicious despite growing shoots and going soft and wrinkly.
I grow 20 odd varieties each year and MG are currently number one!
Apart from feeding the soil a la Charles Dowding, I add nothing to the growing medium except comfrey leaves to containers, if I remember. My aim is absolutely best flavour and not yield or size.
HTH.
