Take 4 good sized potatoes and put them in a steamer until cooked through.  When they're cooked, peel the skins off and chop up into bite sized pieces.  Put in a deep plate and combine with chopped hard boiled egg, a few slices of tomato, and season with salt, pepper and a bit of fresh oregano.  Dress generously with olive oil and red wine vinegar and voila, you have my favorite on-the-fly dinner.... warm potato salad.

Take 4 good size potatoes and cut into small square pieces. Combine with one chopped onion. In a 2 quart pot add just enough cooking oil to coat the bottom of the pan, potatoes, onions and salt. Cover and cook on a medium heat.  Do not stir. Cook until the potatoes are soft.

This is a simple dish using only a few ingredients, but it's quite delicious and becomes much more than the sum of it's parts once cooked.

Potato Gratin (Provence Style)

2 pounds potatoes, peeled and thinly sliced
12 Whole Cloves Garlic, peeled
1/4 Cup Olive Oil (one glug)
1 Bay Leaf
Salt
Boiling Water, as needed

Rinse potato slices in cold water and pat dry with a clean cloth.  Place in a bowl with the oil and toss lightly to coat.  Layer half the potato slices in an earthenware baking dish.  Sprinkle with salt and spread the garlic over and bay leaf.  Layer the remaining potatoes into the dish.  Pour over any remaining oil from the bowl.  Fill almost to cover with boiling water.  Bake at 350 F. - 176.6 C. until the potatoes are tender and water is absorbed.

Cut the potatoes in thick-ish slices, and roast in the oven on high with a little EVOO, salt and pepper.

When nearly cooked, add lardons, sliced onions, shake the whole lot, and put back in the oven until everything is nicely cooked. In the meantime, slice some raclette cheese (remove the rind first). Put the raclette slices on top of the potato dish in the last 5 minutes of cooking time (grill). Serve with a green salad & french dressing.

Perfect winter warmer!

Frenchie

MsP I sometimes cook potatoes like that only I use vegetable stock instead of water .