The only way this is quick is via the baby, or “b” size potatoes. I’m sure you’ll find this very easy dish well worth their premium price.

1 & 1/2 lb baby red potatoes, halved
1/4 cup jarred basil pesto

Boil the potatoes, halved, skins on, for about 15–18 minutes.

Preheat broiler and line a baking sheet with heavy-duty foil.

When they’re done, drain the potatoes, put hem into a large bowl with the pesto and toss to coat.

Spread the tatoes on the baking sheet and broil for 4 or 5 minutes until they’re lightly browned. Serve .em hot.

I call these tater tots because it’s easier than trying to create a generic name. Wouldn't “small cubes of pre-crisped reconstituted potatoes with chiles” make your mouth water? But, please, don’t feel obliged to buy genuine “Tater Tots”. A generic brand will be fine and probably cheaper.

4 cups frozen Tater Tots or similar
1 (16 oz) can stewed tomatoes
1/4 tsp dried oregano, crumbled
1 cup sour cream
2 Tbsp milk
1 Tbsp chopped canned green chiles
1/2 tsp salt
1/2 cup grated Cheddar cheese

Heat oven to 375F.

Put frozen tots into a 1 & 1/2-quart shallow baking dish and mix with tomatoes and oregano.

In a small bowl, stir sour cream, milk, chiles and salt together. Ladle onto the tots mixture, sprinkle with cheese and bake about 20-25 minutes.

Peel the spuds if you must, but whenever possible I leave them au naturale. And try really hard to use fresh oregano as garnish for this recipe; it’ll be so much better than just parsley.

3 lb russet potatoes, cut to 1-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 & 1/2 tsp dried oregano, crumbled
1 tsp salt
Freshly ground black pepper
1/2 cup low-salt chicken broth
1/4 cup freshly squeezed lemon juice
3 Tbsp freshly chopped oregano for garnish (or use parsley)

Heat oven to 375 degrees F.

Place potatoes in a single layer on 13 x 9-inch baking dish and pour on the oil. Add garlic, oregano and salt and pepper to taste, tossing well to coat. Bake for about 12 minutes.

Add stock, smoosh ‘em around and bake 8 minutes more.

Add lemon juice, toss and bake 8 minutes more, until cooked through.

Sprinkle with fresh oregano (or parsley) & serve at once.

Have you noticed that most restaurants just cannot get fried or hash brown potatoes really, really crispy no matter how firmly you request them? Well, at least when you’re having a “big breakfast” at home they’ll be just right every time if you follow this quick & easy.

5 medium russet potatoes, thinly sliced
5 slices bacon, partially cooked then diced
1 sweet onion, thinly sliced
Salt and freshly ground black pepper to taste
Chopped fresh parsley, for garnish

Fry the bacon in a heavy iron skillet. When it’s deposited a good amount of that grease that you love even though you shouldn’t, remove the bacon, cut it into little pieces, put them in the pan with the spuds and onion and cook, covered, over medium heat about 10 minutes. Occasionally, “spatulize” (move them around with your metal spatula)the potatoes so the bacon and onion don’t burn.

Now remove the lid and continue cooking and spatulizing about 8 minutes, or so, until the potatoes are golden brown and crunchy. Serve right away sprinkled with salt, pepper, and parsley.

Of course, when you see something like potatoes done in 10 minutes you know the microwave will play a part. This recipe calls for leaving the skins on, but if you find that yucky just take 'em off.

4 medium red potatoes, skins on
1/3 cup extra virgin olive oil
6 cloves garlic, pressed
1/3 cup milk
Sea salt and pepper to taste

Cut potatoes into 1/2-inch cubes with skin on and put them with 3 Tbsp water into a lidded microwave-safe dish – that would be GLASS, not plastic – and nuke for about 8 minutes on high.

While waiting, press garlic cloves into a small container; you know, with a garlic press.

When the nuker beeps, remove and mash the spuds with olive oil, the garlic, and milk. Add salt and pepper to taste.

I know, I know; it was just too easy to taste as good as this.

Talk about healthy. Wow! Just look at all the nutritious stuff in this quick and easy dish. The quinoa alone has so much value you’ll feel like running around the block after dinner – 3 or 4 times!

1 Tbsp olive oil
3 large cloves garlic, minced
1 large onion, coarsely chopped
2 cups diced new potatoes
1/2 cup diced carrots
1 & 1/2 cups vegetable broth
1 cup quinoa
1 & 1/2 cups frozen corn kernels
1/2 tsp dried oregano
1/2 tsp dried tarragon
Salt and pepper to taste

Saute garlic and onion in olive oil over medium heat until onion is translucent, about 4 minutes. Dice your spuds (potatoes) while tending to the the onions.

Add potatoes and carrots, saute for another minute or two and add remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 20 minutes, or until all the broth has been absorbed. Taste to correct seasonings and serve - if you're a vegan this might be your main dish; also if you just want a break from meat or poultry meals.

Too simple, you say? Simple is best, say I.

2 lb russet potatoes
1/2 cup extra virgin olive oil
Salt and pepper to taste
2 rosemary sprigs, or 1 Tbsp dried (but try real hard to use fresh)

Dice the potatoes, skins ON, really smaill and place them in a large non-stick pan along with the preheated olive oil. Stir them around to coat.

Add salt, pepper and rosemary, needles stripped from the stem, and cook, stirring gently, for about 10 minutes - relax, focus on slowly stirring, have a Zen moment. Hey! Don't go to sleep.

Add a little water, cover tightly and cook over low heat until tender(about 10 minutes more).

Arrange on a platter and serve. So good they can be your entree.

These are a little bigger than the my sweet potato fries but should still be a treat for kids and grown-ups. If you think they might be too spicy for children - like some cable tv shows -skip the cayenne pepper; they'll still be tasty. 2 medium-size sweet potatoes (1/4 Ib total)
1 tso olive oil
½ tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp cayenne
1/8 tsp ground allspice

Preheat oven to 500°F.

Peel potatoes and halve lengthwise, then cut each half lengthwise into 4 wedges; I guess you could call them "steak fries".

Transfer to a shallow baking pan and toss with oil to coat.

Combine salt and spices and sprinkle over potatoes. Roast potatoes in lower third of oven, turning over halfway through roasting, until tender and browned, about 20 minutes.

Done!

If you want to get the kids to eat a sweet potato – Yucch! They say – turn them into crispy fries.

4 Medium-size sweet potatoes
4 Tbsp Olive oil
2 tsp salt

Slice sweet potatoes into shoestring pieces. Lightly coat with olive oil and sprinkle with salt.

Place on a cookie sheet and bake for about 15 minutes. Take them out and serve hot – nobody likes cold fries, or “bakes” in this case.

Of course, you can use margarine! They just won’t taste as great. And if you want use ”real” mashed spuds cut about 4 medium-size reds into little cubes and boil for maybe 25 minutes, mash ‘em and mix in the other stuff, You should still come in at close to thirty minutes total.

1 22-oz package frozen mashed potatoes
1 cup (4 oz) shredded Mexican four cheese blend
3 Tbsp butter
1 / 2 tsp salt
1/4 tsp pepper

Cook potatoes according to package directions. Stir in cheese blend, butter, salt, & pepper

Stir rntil smooth. Serve immediately.

Another quick and easy potato recipe that will probably make this the hit of the meal (unless, of course, the entree or other vegetable dish is one of ours).

1/4 cup virgin olive oil
1 & ½ pounds Red potatoes, quartered
1 sprig fresh thyme
1 teaspoon salt
Freshly ground pepper

Heat the olive oil in a large nonstick skillet and stir-fry potatoes for 8 minutes, shaking the pan once in a while to prevent scorching. Add the thyme and season with salt and freshly ground Pepper.

Cover and cook for 20 minutes over low heat, checking once in a while. Uncover, raise the heat, and brown the potatoes, shaking Pan. Serve right away.

Not many potato recipes are quick even if they're easy. This one is.

1 lb unpeeled Yukon Gold potatoes, sliced 1/8 inch thick (3 cups)
1 tsp kosher salt
1/2 cup corn oil
Salt
Freshly ground pepper
2 Tbsp unsalted butter or margarine
1 medium onion, peeled and thinly sliced
1 Tbsp minced fresh chives

Wash the potato slices in cold water & pat dry. Sprinkle the kosher salt over the slices, which will draw out more water. Let stand for 10 minutes. Once more pat dry.

In a large nonstick skillet, heat the oil. Stir-fry the potato slices in the hot fat for 10 minutes, turning them a number of times with a pancake turner until golden brown. Season with salt and freshly ground pepper. With a slotted spoon, transfer the potatoes to a serving platter.

Discard the fat in the skillet, melt butter or margarine and stir-fry the onion slices for 5 minutes. Toss the potatoes, onions, and chives together and serve immediately.

Not just a Thanksgiving Day dish, these sweets, so quick & easy, will become a frequently-requested favorite.

1/2 cup orange juice
1/4 tsp nutmeg
3 Tbsp molasses
4 to 5 medium sweet potatoes, peeled & cut into 1 / 2-inch slices
2 Tbsp extra-virgin olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Preheat oven to 400°. In a small bowl, combine orange juice, nutmeg, and molasses. Set aside.

In a large bowl, combine potatoes and olive oil. Season with salt and pepper and place in one layer on a large baking sheet with rims - a.k.a. “jelly-roll pan” - and roast 15 minutes.

Turn potatoes over, brush with half of orange juice mixture, and roast 5 to 8 more minutes, until fork-tender.

Return potatoes to large bowl and toss with remaining orange juice mixture. Transfer to a dish and serve warm.

I think it's better to use fresh grated ginger rather than dried, but dried is not so bad "in a pinch" (actually not a pinch but a teaspoon).

2 Tbsps. vegetable oil
1 Medium-size onion, chopped
1&1/2 pounds russet potatoes, peeled and cut into 1 inch cubes
2 Cloves garlic, minced or pressed
2 tsps. ground coriander
1 tsp. grated fresh ginger
1 cup water
5 cups packaged triple-washed baby spinach
Salt and ground red pepper(cayenne & just a little goes a long way)

Heat oil in a wide non-stick frying pan over high heat. Add onion and potatoes; cook, stirring often, about ten minutes until potatoes are well browned all over.

Add garlic, coriander, and ginger; stir for 30 seconds. Add water. Reduce heat, cover, and simmer about 5 minutes until potatoes are tender.

Add spinach and stir about two minutes until wilted. Season to taste with salt and, carefully, the red pepper (we say vegetables can be exciting but don't get carried away.).

Another easy way to make your potato dish a more memorable part of the meal. And, yes, potatoes are vegetables so they count toward your 2 & 1/2 cups of fruits & vegetables per day,

1/2 lb fingerling or small Yukon gold potatoes
1 lemon
2 cloves garlic, minced
3 Tbsp fresh thyme
1/4 cup olive oil
3/4 tsp sea salt
1/4 tsp freshly ground pepper

Preheat oven to 450°.

Scrub potatoes and dry with a paper towel. Cut in half (or into quarters, if large) lengthwise; place in a bowl.

Cut lemon into quarters lengthwise, removing any seeds. Cut each quarter in half crosswise, then squeeze juice onto potatoes. Add juiced pieces to bowl.

Add garlic, thyme, olive oil, salt, and pepper. Toss thoroughly and spread mixture over bottom of a large roasting pan. Place in oven and roast about 25 or 30 minutes, turning potatoes from time to time so they are evenly browned.