 
Russets: Seasoned Wedges Heat oven and spray baking sheet. Cut medium russet in wedges, brush lightly with olive oil and sprinkle with garlic pepper or your choice of seasoning. Bake for about 15 minutes or until tender. For added flavor serve an assortment of dipping sauces. Round
Whites: Cut potatoes into 1" chunks, while heating oven to 450. Toss potatoes with olive oil and chopped garlic. Arrange in a single layer on a baking pan. Roast 30 minutes. Sprinkle with balsamic vinegar and rosemary. Toss. Cheese Chips Preheat oven to 400. Slice round white potatoes paper-thin and bake on ungreased baking sheet for 10 minutes. Meanwhile, melt 1 stick of butter and 1 tablespoon of minced onion in a saucepan. In another saucepan melt 1 cup of grated cheddar cheese. Dip each potato slice in the butter, then in the cheese. Return slices to baking sheet for 20 minutes. Sprinkle with Parmesan cheese and serve hot. Yellow
Flesh: Peel and cube potatoes. Cook in boiling water until tender. Drain, then shake pan over low heat a minute or two to dry potatoes. Beat with an electric mixer or potato masher until smooth. Add a little butter and beat in enough warm milk for desired consistency. Season with salt and pepper. Potato "Croutons" Brown cubed, cooked yellow potatoes in a little oil and drain on paper towels. Season "croutons" with salt and pepper and dried herbs and sprinkle over dressed greens for an unusual salad topping. Reds: Slice and boil until tender. Drain and, while still warm, toss enough white wine vinegar to moisten. Toss with olive oil and add green onion slices, minced parsley and chopped tarragon. Toss again. Season with salt, pepper, and Dijon-style mustard. Discs Cook small red potatoes until tender. Flatten each with the bottom of a plate, then brown in a little butter in a nonstick skillet. Season with salt and pepper and serve with sour cream and snipped chives. For more potato serving ideas, log on to potatohelp.com.
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