Little or Big Potatoes: WHAT’S THE DIFFERENCE? N ot all potatoes serve the same pur- pose, and that’s part of what makes them so useful. Little potatoes and big potatoes both bring something different to the table — and it’s less about choosing one over the other and more about knowing when each one shines. Little potatoes are all about convenience. They’re quick to wash, quick to cook and perfect for a busy weeknight meal. They also work beautifully as last-minute appetizers during the holidays when you need something impressive but don’t have time to fuss. Simply roast with garlic, butter and herbs together and watch little potatoes deliver bright flavours with almost no prep involved. Big potatoes, on the other hand, are about value. When you’re feeding a crowd at a family gathering or potluck, larger potatoes are bud- get-friendly and filling but still offer plenty of fla- vour. They’re the backbone of classics like baked potatoes or potato wedges: dishes where portion size and versatility matter. For quick weeknight dinners, consider lemon potatoes. Just whisk together olive oil, lemon juice and zest, your favourite herbs and spices — and go. And thanks to their thinner skins, red or yellow potatoes don’t need to be peeled, add- ing more fibre to your dish while saving on time. Instead of comparing the big and little pota- toes, think of them as teammates: small for con- venience, big for value. Together, they cover every occasion, from hosting to meal-prepping or just putting dinner on the table after a long day.
Optional: Zest with lemon and
sprinkle with oregano prior to serving.
20 | WINTER 2025 | SAVOUR MANITOBA
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