Potatoes from the Garden

One of my great joys in the vegetable garden this year has been digging potatoes. We planted five barrels of potatoes, including Red Pontiac, La Ratte, Yukon Gold, and Red Norland. I also planted some organic potatoes I got at Whole Foods that sprouted very quickly so I threw them in the ground.

Yesterday, I decided to have a good breakfast, which included potatoes. So out I went to the garden and dug a few beauties, which were quickly diced and into a frying pan not ten minutes after they left the ground. Served with organic apple-smoked bacon and poached brown eggs, they were delicious, crisp on the outside and creamy within—brilliant, as chef Jamie Oliver would say.