Cut into 1 in pieces w/o peeling. Put in a plastic bag with an oz of olive oil and chopped herbs. Shake to coat. Roast at high heat until browned and delicious.

Ain't nuthin' better than french fries made with fresh potatoes. Keep the oil temp a little low, don't rush them. Super crisp.

I just made a batch of oven-fried potato slices. I slice them, dip them in egg with salt and spices mixed in, then dip them in bread crumbs. Place on baking sheet and drizzle with olive oil. Bake at 350F. Turn once. If you set the oven too hot, the oil will smoke, and you will lose the health benefit of olive oil.

tried recipee #1 tonight...awesome. will try #2 tomorrow night sounds to good to resist...

I grow potatoes both hilled in the garden and in containers similar to yours. This year I started one container very early in my greenhouse and then moved it outside when the weather warmed. I have been eating my own potatoes for 3+ months.

Potatoes seem to keep better if you don't wash them until you are ready to use them.

(Baked Russets for dinner tonight!)

New potatoes boiled then cut into pieces and dressed with salty butter and fresh parsley. It doesn't sound like much, but something happens between the new potatoes and fresh parsely that is special. We got into the habbit of cutting our after cooking because the potatoes aren't so damp that way, though you have to take care with your fingers if you are impatient like me to not burn them. Our other new favorite is a slight variation of recipe 1. Nice looking potatoes, Ray!

With new potatoes, simplest is best. You want to let the taste of the potato come through.

Any Swede will tell you to sprinkle your new potatoes with dill...butter and salt are a given.