Bad harvest.
Harvested the Yukon Gold over the weekend. As I feared when I saw that the plants became these gigantic, ten-foot-tall monstrosities, the harvest wasn't that good.
Maybe two pounds of product from the two plants.
They probably should have been left alone for awhile longer, but the drought was killing the plants, even though I watered them daily.
posted by The Last American at 8:59:00 AM
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3 Comments:
Are you going to mash, fry or bake your taters?
Not that you asked, John, but I really like to clean up three or four 'taters, leaving the skins on, cut them into 1/2"-3/4" "fries" and toss them around in a bowl with a spoonful or two of olive oil, and bake 'em at 400 degrees for 40-45 minutes. Mighty fine kinda sorta French Fried Pertaters, I reckon, mmm hmmm.
R
While the most excellent use of Yukon Gold is in making the Best Fried Taters Ever, the smallness of these is prohibitive of that.
Because of their small amount and small size individually, if I mash them, I'll have to mix them with a baking tater, which would kinda defeat the whole Yukon Gold experience.
I may end up boiling them and putting them in soup.
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