"Potatoes from the CSA or farmers’ market are a treasure. If you need a quick meal and have a couple of potatoes, maybe some herbs, a heel of bacon, an egg or two, or any random vegetable in need of use, you have a meal, whether in a frittata or soup or gratin or hash or salad… Potatoes of course keep well though it’s nice to eat new potatoes, with their thin, papery skins, as soon as possible. Never refrigerate potatoes. It breaks down their sugars and they actually spoil more quickly and just don’t taste as good after being refrigerated. It is best to keep them in a coolish dark place. I rarely peel potatoes (really only for gnocchi and mashed potatoes). A good scrub is all they need and you can always cut out any blemishes but the skin is tasty and full of nutrients.

   "Most cuisines have potato dishes, as does my native Germany (in spades!), and there really is no limit to what you can do with them. They take well to most anything, save eating raw!