One potato, two potato, three potato, four...

Did I tell you about our Yukon Gold potato? The one I lost in the depths of the pantry this past spring? By the time I rediscovered it, it had begun to sprout. Pretzel Boy insisted that we plant it. So we did.

We cut the potato into pieces. Each piece had one shoot. Will planted the pieces about two inches deep. The plants took a while to grow. We thought they'd died. But grow, they did. And look what we got from just two of the plants.

Talk about accidental gardening at its best!

For dinner tonight, we roasted the potatoes with garlic. They were moist with lovely, slightly crisp edges. Agatha did a wonderful job. Yum.

Roast potatoes with garlic
2 lbs potatoes
5 cloves garlic
3 tablespoons olive oil

Preheat oven to 425F. Chop potatoes into 1/2" thick pieces. Slice garlic cloves about 1/8" thick. Toss potatoes and garlic with olive oil in a baking pan. Salt and pepper to taste. Bake for around 30 minutes, stirring potatoes once or twice.