This year's potato planting was not exactly planned out. I don't actually love Russets, so I probably would've chosen to plant a different variety. But, alas, Russets are what I found neglected and sprouting in the pantry, so hating to waste an opportunity, into the ground they went.

Potatoes are generally ready for harvest when, despite being well-tended, the plants begin to fall over and die back.

The large taters will be good as bakers. The smaller ones will probably go into some potato salad or become . . .

Bacon-wrapped Potatoes with Creamy Dill Sauce

1 1/2 lbs. new potatoes, halved

15 slices of bacon, halved crosswise

3/4 c. mayo

1/4 c. buttermilk

2 Tbs. chopped fresh dill

1 tsp. caraway seeds

1/4 tsp. Kosher salt

1/4 tsp. pepper

Steam the potatoes until tender, 15-18 minutes. Let cool.

Heat oven to 425 degrees. Line a rimmed baking sheet with foil. Wrap each potato with a piece of bacon and place, seam-side down, on the baking sheet. Bake until the bacon is crisp, 18-20 minutes.

Meanwhile, whisk together the mayo, buttermilk, dill, caraway seeds, salt, and pepper. Serve with the potatoes.

**I actually think the sauce is better if made up the day ahead, giving the flavors more time to meld. You could go ahead and steam and wrap the potatoes, too, but don't bake until just before serving so that bacon will be crisp.