Scalloped, mashed or fried, spuds make an easy meal

Potatoes are an easy meal to make up. Good quality ones can be found cheaply at every megamart. I prefer the yellow ones, but russets are good for most any home preparation. The easiest is to preheat your oven to 350 degrees. Wash up the desired number of potatoes for baking. I figure a single medium one per person if part of a larger meal, or a single large one if it is going to be the whole meal. Place in the hot oven. Bake about 60 minutes, or until a fork stuck into it meets no resistance in the middle. The time needed until they are done will depend on how large the potato it. When done, carefully remove from oven and serve. Suggestions include topping with butter, sour cream, shredded cheese, sliced green onions, chili, gravy, cheese sauce, et cetera.

SCALLOPED POTATOES

• 2 medium potatoes
• 1 cup, or more, heavy cream (I prefer the 40 percent version)
• Seasoned salt, to taste
• 1/2 cup shredded Parmigiano-Reggiano cheese

Preheat oven to 350 degrees. Slice potatoes thinly, either by hand or using some sort of mechanical slicer. In a 13x9 baking dish, arrange the potatoes in an even layer of some sort. Pour over cream to cover. Sprinkle with a modest amount of the seasoned salt. Top with cheese. Place in oven for 45 minutes, or until top have turned golden brown and yummy.

HASHBROWNS

• 2 tablespoons butter
• 1 cooked whole potato, chilled
• Salt and pepper to taste

Heat a medium-sized pan over medium-high heat. Add the butter. Shred the chilled potato with a box grater using the large holes. Place the shreds in the hot butter and season lightly. Allow to brown to your desired doneness before flipping over. Brown the other side as needed. Serve right away.

MASHED POTATOES

• 4 cups peeled and diced potatoes
• 2 to 4 garlic cloves, coarsely chopped
• 4 to 5 cups water
• 1/2 cup milk
• Salt and pepper to taste

In a pot, combine the potatoes, garlic, water and salt and boil. Reduce heat and simmer for 10 minutes, until the potatoes are soft. Drain potatoes and transfer to a bowl. Mash potatoes and garlic with buttermilk. Stir in pepper. Serve hot.

ROASTED RED POTATOES

• 8 small red potatoes, cut into quarters or smaller pieces
• 1 tablespoon olive oil
• 1 tablespoon rosemary leaves, broken up
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Preheat oven to 400 degrees.

In a large bowl, combine all ingredients. Stir to coat the potatoes. Place on a rimmed baking sheet. Place in oven and bake 30 minutes or until potatoes have started to turn golden brown.