Canadian with a rare penny

Fixed it.

 

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I boil the Yukon's first about 1/2- 3/4 but not all the way so they are firm.
Then I cut them in half, put them in a pan with some olive oil and add herbs and spices. Salt, pepper, paprika, thyme, oregano, basil.
Then roast covered with tin foil. Half way thru give it a good shake, or uncover and turn them over. Cover and finish cooking. Delicious.
I grow most of my own herbs.

 

You personally took it from a mint sewn bag in 1950 and have had it in your possession ever since?