quick potato salad to use up odds and ends in fridge:

I often make a quick warm potato salad to go with dinner. Wash potatoes, add them to a pot of cold water with bay, salt, and whole peppercorns, bring to a boil and cook until tender. Drain, cut in half or quarters (I even do this in the bowl, because I can, and because dinner is often a sprint) and dress with a vinaigrette from the fridge that you need to use up (add to potatoes while still hot), celery if you have it, tons of herbs, spring onion tops, maybe a hard or soft boiled egg, capers, etc.… (cook and then flake some salmon or trout into the mix and call it dinner.) Corina's fennel-red onion-lemon relish is delicious on hot potatoes when served with salmon. And I say hot potatoes because they absorb the dressing like a sponge, and as you stir them, they break down a bit, and you get that creamy potato mixed with the dressing that brings the potato salad all together… the stuff that the best bite packed into the serving spoon is made of.

twice cooked potatoes:

I also usually cook more potatoes than I intend to use for dinner because cold boiled potatoes in your fridge are perfect for crisping up in a pan or hot oven for some future meal. Potatoes benefit from being cooked twice. You can gently smash them, toss them with olive oil and roast them on a sheet tray or between sheet trays lined with parchment paper or neatly cut them in half or quarters, toss them with olive oil and salt and roast them. Here is a recipe that sounds delicious to me, comes recommended by a fine cook, and provides slightly more precise directions for cooking potatoes this way.

https://cooking.nytimes.com/recipes/1020943-roasted-potatoes-with-anchovies-and-tuna

hash for any meal:

I've also been making HASH for dinner these days to use up cooked potatoes, leftover roasted brussel sprouts, and cauliflower. I often start by rendering some diced nueske bacon in a cast iron pan, adding the crumbled potatoes and other vegetables, cooking until crisp, and serving fried eggs with a little vinegar added to the egg pan at the last second.

if you’re grilling:

Corina and I have both been making campfire potatoes recently. Clean the potatoes, cut them in half if you want them to cook faster, toss with olive oil, salt, whole garlic (can be in the skin), and some thyme or even rosemary if you have it, and wrap in tin foil. Place the bundle near your hot coals (under the grill). You will hear them start to sizzle. Rotate the bundle and occasionally shake to help them cook evenly. They should take between 25-40 minutes, depending on how hot your coals are and the size of your potatoes.

smashed potatoes:

You can’t go wrong with boiling your golden potatoes until soft, drain them, smash them in a pan with a generous amount of butter and salt and then top with a dollop of creme fraiche, chopped chives and black pepper.