Grown in her garden,
dug from the earth,
covered in dirt,
as big as her hand,
and washed, cut, and tossed in olive oil and onion powder and then
roasted in a shallow pan at 400 degrees,
for 30-45 minutes, turning a few times, then sprinkled with sea salt so that they have a creamy warm inside, and a salty, crispy outside.
forget the carbs!