Butter barbecue potatoes

It’s almost as soon as I arrive into Canada, I turn into a potato. My best friend’s household is a potato-crushing zone. We eat potatoes for breakfast, lunch and dinner, especially when on holiday (which we currently are, for the sixth time as a modern family – our first with the new baby). Dustin and I head to the grocery store and amongst other Ruddell staples like carrots, feta, smoked tofu, peppers, kale, beets and pork chops for the barbecue, I hold up a family-size bag of potatoes and ask the rhetorical question: “Is this too much potato for the week?”. The answer is no, because two days later – after the 24 hour power outage – we’re back in another grocery store, buying the same size bag. We have two more days here and I imagine there might need to be a third.

We favour two types of potato: hash brown (not the McDonald’s kind – although, yum – but the cubed variety fried up in a big pan, ready to be eaten in breakfast burritos, amongst fried eggs and lots of hot sauce, tossed in a salad, or on the side of whatever we’ve thrown on the barbecue that evening. But our favourites are thick rounds that become part grilled and part steamed in butter, also on the grill.

I’ve taken almost no photos of the food we’ve eaten, so please enjoy this sight of tater tots with fried eggs and bacon, our first pitstop on the road trip at Huckleberry’s.