Spuds

I have been working through the garden row of potatoes by digging one hill/tire at a time as we need them. The half of row that did not get enough water early in the season had good spuds but not very big or very many.
You may recall that these are the Yukon Gold variety, the flesh is yellow tinted and the skins are very thin. They have a buttery flavor.
Most of the time I don’t bother with peeling, just a quick vegetable brush over them. I am now working on the second half of the row, this is the area that did get enough water during the times the irrigation was on and the crop is much better.
The potatoes are bigger and more plentiful and we are enjoying hash browns, oven fries, and potato soup on a regular basis.