They will be much smaller at this point but have a smoother, moist taste to them. The skins have not fully developed which means they will not store as long as full-sized ones.

For full-size potatoes you’ll want to leave them in until the foliage has died back and then wait 2 more weeks for the skins to develop.

Here is a great recipe for new potatoes.

Lemon-herb oven roasted potatoes

Makes 6 servings

• 1/4 c canola or safflower oil
• 2 Tbsp fresh lemon juice
• 3/4 tsp dried oregano
• 3/4 tsp dried thyme
• 1/4 tsp paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 3 lbs small red potatoes, skin on, diced

1. Combine oil, lemon juice, oregano, thyme, paprika, pepper and salt; mix well. Add to the potatoes in a large bowl. Toss.

2. Line a broiler pan or baking sheet with foil, shiny side up, and spray with vegetable oil spray. Bake 45 minutes at 425 degrees, turning every 10-15 minutes, or until very brown and crispy.