• Annemarie Bolduc

Little Potatoes

Garden spuds, an ultimate treasure from the ground that are worth digging for!

Homegrown colourful potatoes • Photography © Bottle and Brush Studio 2019

Roasted, steamed, mashed, fried or baked: potatoes are simply yummy! Heeded for the belly fat and adored for the palate, it’s a love and hate story... There is something comforting with the cooked “pommes de terres” (ground apple) as they are always appetizing and satisfying! These root vegetables’ origins from the Americas are one of the most essential staple foods in the entire world. They contain good sources of vitamins and minerals, especially unpeeled, but also, as we all know: the carbs. Depending how they are cooked and quantity consumed, they can have a negative effect nutritionally. Potatoes also have a potential toxicity if exposed to light, causing them to turn to green (better to discard any affected parts) and need to be first cooked to swell the starch granules. Potatoes were a daily ritual for my grandfather, they were his job and he was the best at it! The potato masher always will remind me of his love for prepping them. Most of the time, I prefer keeping the pleasure of eating potatoes with weekend meals but when comes the summer backyard harvest, anytime is alright! It would be a shame to waste those organic freshly harvested “patates” (as commonly called in Québec) or “spuds” (as I often hear in Australia) when they are ready. The little new ones don’t store as long as the matured and cured ones so I always use those first. My favourite way to cook them is sliced in the air fryer. This takes less energy and does not warm up the house like the oven in the hot summertime. They get crispy like the deep fried chips (French fries) but much healthier as it only takes a bit of oil. A perfect side for a BBQ meat and salads!

Slicing little potatoes to air fry • Photography © Bottle and Brush Studio 2019


In a backyard garden, potatoes can be grown in a raised bed, planting bag or container. They might end up smaller or not as perfectly shaped than what you buy at the shop, but that’s ok, they are still the best! Like with all vegetables, I love cultivating unusual or heirloom varieties that differ from what is found at the supermarket. The purple and pink ones are so stunning. Every summer we enjoy them on the side with BBQ meat, fish or into a quiche. If there is any left over from a supper they can be pan fried in the next mornings’ brunch. The “patates rôties” (pan browned potatoes) are an essential element to a Canadian sugar shack style breakfast. Potatoes are involved in so many traditional Québec dishes, like the Pâté Chinois (shepherd’s pie), “Tourtières” (meat pies), potato candies, stews and of course the famous poutine. In Australia, potatoes are popular on the side of a Sunday roast and stuffed, loaded or creamed in an oven baked dish. For lower in fat options, steamed or boiled are the best way. Potatoes add texture in a winter vegetable puree soup (like a roasted pumpkin or green soup) and also makes delicious summer salads mixed with green pesto or hard boiled eggs. They can be stored and purchased affordably and locally all year long so this is of course an essential ingredient for the home kitchen in any season.

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