Potatoes come in may shapes and sizes - and prepared like this they are great on the side:

Baked Potato Fans:

Ingredients: 2 lbs medium-sized potatoes peeled, salt, freshly ground black pepper or caraway seeds, 2 tablespoons butter cut into pieces, 1/2-1 cup grated Allgaeuer Emmentaler cheese (or substitute with Swiss cheese)

Lay the potatoes flat and slice thinly at regular intervals, not cutting through to the bottom of the potatoes. Season with salt and pepper or caraway seeds. Place the potatoes in a buttered, fireproof dish and dot with butter pieces. Bake for about 30 minutes in an oven preheated to 400 degrees F until crisp and cooked through. Sprinkle with grated cheese and return to oven for 5-10 minutes until the cheese has melted. Serve immediately.

Potato and Egg Salad:

Ingredients: 1/2 lb firm potatoes, 1/2 cup meat stock, salt & pepper, 4 tablespoon oil, 1 tablespoon butter, 2 cups cleaned and thinly sliced mushrooms, lettuce leaves, 1 hard-boiled egg, peeled and chopped, 1 shallot, peeled and finely chopped, 2 tablespoons vinegar, 1 tablespoon German mustard

Wash the potatoes and cook them in their skins. Allow to cool, then peel and slice. Combine the meat stock, salt, pepper and 1 tablespoon of the oil and put the potatoes in this to marinade. Heat the butter in a skillet and fry the mushrooms. Mix them with the lettuce leaves and put in a salad bowl. Lay the potatoes on top. Combine the hard-boiled egg, shallot, vinegar, mustard and remaining oil and pour this over the salad. Mix well, then leave before serving to allow the flavors to penetrate.

Potato Salad:
Ingredients: 1 1/4 lb potatoes, salt, 8 scallions very finely chopped, 1 small dill pickle, 3 tablespoons vinaigrette dressing, freshly ground black pepper. To garnish: fresh parsley, capers, pickles or hard-boiled eggs as liked.	Boil the potatoes in their skins in salted water until tender, then peel and allow to cool. Dice the potatoes and mix with the scallions, dill pickle, vinaigrette and black pepper in a salad bowl. Garnish as liked and serve

My personal all time favorite: Potato and Carrot Puree

Ingredients: 2 tablespoons oil, 6 medium carrots, scrubbed and sliced, 2 onions, peeled and chopped, 1/2 cup water, 2 lbs potatoes peeled and sliced, 1 cup hot milk, 2 tablespoons butter, salt & pepper, grated nutmeg

Heat the oil in a large pan and fry the carrots and onions until glossy. Add the water and cook, covered, for a few minutes over a low heat. Add the potatoes to the pan. Cook for a further 30 minutes until all the vegetables are soft, then puree in a blender or food processor. Gradually stir in the hot milk and butter, then season to taste with salt, pepper and nutmeg. Serve the puree with roast beef or pork.

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