Fast and delicious ways to cook potatoes:

1. Simple Roasting Cut into bite sized chunks, toss with olive oil, chunks of garlic and salt and pepper. Jamie Oliver suggests adding lots of Balsamic vineagar. Turn into glass baking dish, large enough for one layer and place in oven at 350-400. With a flipper (preferably metal), turn the potatoes once or twice during cooking. Potatoes are done when they are fork tender. For roasted potatoes with a golden crispy finish, roast at a slightly higher temperature. For good measure, cut some cheese on top (raclette!) once they are done and the oven is off. The cheese melts from the heat of the potatoes.

2. Basic Boiling Always boil more than you need for one meal. Cut into chunks and place in pot, cover with water. Cook on high heat and boil till fork tender. When potatoes are almost done, chop something green (spinach, kale, chard, arugula, mizuna) and grate some cheese (gruyere is recommended). Drain the water (keep the potato water for soups and stews-this water contains many nutrients) when the potatoes are done and toss in the greens and cheese, and a dash of olive oil, replacing the lid pronto so the heat from the spuds wilts the greens and melts the cheese. Take the lid off in 5 minutes and serve it up!

3. Boiling/Pan Frying Boil till fork tender. Drain water, and cut into a hot frying pan with butter and salt and pepper. Season to taste. Add greenery if desired. Another option is to add cheese and egg.

4. La Ratte Cut into heavy saucepan with lid. Add olive oil, herbs and chunks of garlic. Cook stovetop on med-high heat until potatoes are tender and sauce is absorbed.

5. Potato pancakes-the fast and easy way Grate raw potatoes (use a starchier variety like russet, Yukon, rinegold), into a bowl. Squeeze out the water and transfer grated potatoes to a dry bowl. Add salt and pepper and a small handful of grated cheese (swiss). Heat a frying pan with butter and place some mixture on the hot pan. Flatten with a flipper. Turn the pancake when the edges are just beginning to brown. Done when the pancake is soft and yields to the fork. Options to add to the bowl of grated potatoes: egg, grated zucchini, flour, young fava beans, grated garlic, chopped onions, fresh herbs, Indian spices.

Fast food cooking tips using potatoes:

• Always boil up more than you need for one meal and store the boiled potatoes in the fridge.
• Cut cold potatoes into a frying pan with butter, onions, and garlic. Crack in an egg and cut in greens.
• Mash potatoes and place into a buttered frying pan and cook like a pancake, seasoning to taste.
• Cut cold potatoes onto a green salad.