Five million tonnes of spuds. That's how many potatoes Canadian farmers produce each year. Most of those are processed and sliced into potato chips or frozen into french fries for fast-food joints here and around the world.
But there is a multitude of ways to prepare fresh potatoes, too. Our edition of Larousse Gastronomique, for instance, lists 62 preparations used in French cookery alone. Loads of other cultures include them in their cuisines, as well. You'll find potatoes worked into Italian gnocchi, mashed and stuffed into Ukrainian perogies, mulched into Dutch croquettes, spiced and wrapped into Indian dossas and mixed with apples into Irish cake batter.
