We'd just gotten through our ten-pound bag of potatoes when yesterday's supply arrived. (Well, a few spuds escaped through the bottom of the box. You may have spotted us dodging traffic and chasing tiny potatoes down Highland Ave.)
Jack wanted crispy potatoes and I wanted something not deep-fried, so he "used" this recipe for Crispy Potato Wedges ...
Except, my wet mix included some milk and greek yogurt, and my dry mix was flour and Tony's and some garlic powder, and I just dumped the wet mix onto the potatoes and then gradually added the dry mix, which resulted in more like a lumpy batter.(Our compatibility is based on his ability to compromise and our shared inability to follow directions, obviously.)
Our potatoes were crispy as promised, though a bit odd looking. Lesson learned: You probably do need to individually dip and dredge the potatoes.
Should you also be suffering a surfeit of potatoes, there's always last winter's Potato Week for inspiration (gratin, mashed, baked potato soup, tater tots, salad).
I perked up my ears at The Kitchn's 10 Ways to Eat a Potato (and Just a Potato) for Dinner, but the title is a bit of a misnomer -- it's about adding things (other than potatoes) to a baked potato to make it dinner.
And after seeing it repeatedly recommended online, I've been playing with The Flavor Bible, by Karen Page and Andrew Dornenburg. It's a reference book, a sort of cooking thesaurus, consisting mostly of long lists of ingredients that play nicely together. Many are obvious (tomatoes and basil), some are not (octopus and tangerines), and I've been finding it a good way to jog my culinary memory for things I like to eat.
Here's the start of what they say goes with potatoes:
bell peppers, green, esp. roasted
cauliflower (e.g., Indian cuisine)
Among the surprise entries (to me) were chili oil, cinnamon, ginger, lavender, and oysters.