Crispy-ass Potatoes
Canada grows 4.7 million freakin’ tonnes of these glorious ground nuggets every year. That’s enough to create a mountain of mashed potatoes tall enough to smother Alberta. They’re grown coast to coast — from PEI’s famous red soil to Manitoba’s potato plains, and yes, Ontario throws its hat into the ring with over 37,000 acres of spuds. Basically, if you’ve ever doubted whether we’re a nation built on kindness and carbohydrates — look no further.
Potato planting begins in April and continues through June, meaning while they’re still underground doing their thing, we can raid the cold storage vaults stocked from last fall’s harvest. That’s right — these babies have been chilling in dark, just waiting to go on your plate. Potatoes don’t need the spotlight — they are the moment, all year round.
CUISINE
Sides
Why You Should Worship the Potato
Potatoes are:
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Affordable (hello, budget-friendly beauty)
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Versatile (fries, mash, vodka — pick your path)
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Delicious (obviously)
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Comforting in a way that therapy sometimes just can’t reach
But wait there’s more:
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One medium potato (skin on!) has about 110 calories, zero fat, and more potassium than a banana — which makes them electrolyte royalty.
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They’re packed with vitamin C, vitamin B6, fiber, and complex carbohydrates, which means they’re not just comfort food — they’re actually fuel.
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Potatoes are naturally gluten-free and have a low glycemic index when cooked and cooled — so they can even help with blood sugar management.
Potatoes So Crispy They Could Cut a Bitch
Boiled? Meh. Mashed? Great, but we’re not at Thanksgiving dinner. Today we’re going for the gold — crispy-ass, golden-on-the-outside, fluffy-on-the-inside potatoes.
