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.