The potato blossoms have faded, the leaves withered, and it is time for harvest. Travis dug the first row of Yukon Golds.
I diced them.
And mixed them with a bit of olive oil, kosher salt, cracked black pepper, and fresh rosemary.
Then roasted them to purest bliss.
Ahh, homegrown potatoes. You simply can't buy this flavor at the store.