Pan Fried Potatoes

 Ingredients

2 large russets, or 1 lb fingerling or small yellow potatoes cut into bite sized pieces

2 Tbs olive oil

1/2 tea ground cumin

1/2 tea paprika

1/2 tea garlic powder

1/2 tea salt

1/4 tea black pepper

Put the potatoes in a pot of cold water. Bring to a rolling boil and cook until potatoes are fairly soft. Drain the pots and add them to a frying pan with the oil and spices. Cook to desired crispiness. 

Grilled potatoes

From allrecipes.com

2 russet potatoes, scrubbed

2 Tbs olive oil

salt & pepper

Poke each potato with the tines of a fork. Place the potatoes in a microwave oven, and cook on high power for about 5 minutes. Check about halfway through, and turn potatoes over for even cooking. Slice each potato in half the long way and cook potatoes another 2 minutes on high power. 

Preheat a grill for medium heat.

Brush the potato tops with olive oil and season with salt and pepper to taste.

Cook on prepared grill for 15-20 minutes, turning once. 

Potato Puree

From Gluten Free Girl and the Chef

Serves 4

5 large Yukon gold potatoes, peeled
1/2 c whole milk
1/2 c heavy cream
4 Tb unsalted butter, softened
2-3 Tb olive oil
Kosher salt and cracked black pepper
3 Tb fine-chopped fresh chives

Cut the potatoes into 1 inch pieces. Pour 12 cups of cold water into a large pot; the potatoes need room to bounce around. Add enough salt to make the water taste like the ocean. Add the potatoes to the water. Bring to a boil over high heat, then reduce the heat to medium-high. Simmer until you can slide a knife right through one of the potato pieces without any force, 10-15 minutes.

Pour the potatoes into a large colander and shake to make sure all the water is out. Let the colander sit in the sink for 3-4 minutes to steam the potatoes dry. Push the potatoes through a ricer.

Heat the milk and cream in a small saucepan on medium heat until the mixture begins to boil. Remove from heat. Stir the softened butter into the potatoes. Pour in the hot milk mixture, folding it in with a rubber spatula. Add the oil and continue to fold. When the potatoes and liquids are fully combined, taste the potatoes. Season with salt and pepper, perhaps about 2 tea each. Taste again until the potatoes are how you like them. Top with chopped chives, if you wish.