Potatoes - 4 ways
Gratin: Potatoes, milk, shredded cheese, salt and pepper.
Peel and slice potatoes to 1/4 inch thick. Make a lapping layer on the bottom of a baking dish coated with butter or oil. Sprinkle with salt and pepper, sprinkle with cheese. Repeat. Warm the milk to almost boiling, pour over all, sprinkle with a tad more cheese if desired. Bake at 375 for 30-40 minutes or until desired tenderness.
Pan Fried: Potatoes (mix sweet and regular for great flavor), Herbs de Provence, Olive Oil. Chop potatoes into bite size cubes. Soak in HOT water for 5-10 minutes, drain and pat dry. Heat a little oil in skillet, add potatoes and brown on med-high heat tossing as needed. Reduce heat to med and sprinkle with Herbs de Provence. Cook, stirring, until desired tenderness (you want them to have a bite). Serve with Ketchup or plain.
Twice baked: Bake a enough potatoes for your family. Either wrap in foil and bake in 400 degree oven until done (depends on size), or pierce with fork, wrap in wax paper and microwave. Cut in half lengthwise and holding in towel draped hand, scoop out pulp and place in bowl. Leave about 1/4 inch layer of potato in skins. Mix pulp with butter, salt, pepper, cheese, butter, and herbs if desired (maybe even salsa, or veggies, be creative). Plop the mixture back into the skins and place on baking sheet. Sprinkle with a little cheese and broil a couple of minutes. YUM!
Herb Butter: quarter small sized potatoes (cut larger ones into 6ths), steam or boil until just tender, but not mushy. Save a little of the potato water. Melt a little butter and mix with same amount of olive oil. Add salt and pepper and an herb of choice (basil, chives, fresh rosemary, etc...). Pour over potatoes and drizzle with a little potato water to form a sauce. Mmmmm.