Potatoes in bloom

Potato plants in bloom are the first sign that you can begin to harvest your taters! 

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.

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