SPICY OVEN-ROASTED POTATOES (tonytantillo.com)
When this is done right, the potatoes come out crisp on the outside and fluffy on the inside. The key is to have them at just the right size, coated with just enough oil, and roasted in a hot oven. Makes 4 servings

1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon freshly ground cumin
1 teaspoon kosher salt
1 pound small potatoes, about the size of golf balls
11/2 tablespoon hot pepper oil (you can substitute plain oil—if so, use hot paprika instead of regular and/or add 1/4 teaspoon cayenne pepper to seasoning mix)
Olive oil cooking spray

Preheat oven to 500°F.
Combine paprika, turmeric, cumin, and salt in a small dish. Set aside.
Cut the potatoes in half and put in a mixing bowl.
Add oil and toss well to coat.
Add seasonings and toss again.
Spray a shallow roasting pan or cooking sheet with olive oil cooking spray.
Spread out potatoes evenly on the pan and put in the oven.
Cook 15 to 18 minutes or until easily pierced with a paring knife.
Shake once or twice during cooking to cook evenly.

BABY GREENS WITH ROASTED BEETS & FINGERLING POTATOES (epicurious.com)

For vinaigrette

1 1/2 tablespoons tarragon white-wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil

For salad

2 medium beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches
1 lb fingerling potatoes, scrubbed well
1 teaspoon olive oil
1/8 teaspoon salt
4-5 C Salad Mix, or combo of baby greens, spinach etc.

Make vinaigrette: Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified. • Roast beets and potatoes: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. •Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.•Assemble salad: Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens Add vinaigrette and toss gently to coat. Season, if desired, with favorite herbs.

ROASTED POTATOES WITH LIME AND BASIL  (epicurious.com)

3/4 pound small potatoes (about 1 1/2 inches in diameter), halved
1 1/2 tablespoons extra-virgin olive oil
1/4 cup packed fresh basil leaves, washed well, spun dry, and chopped fine
1 1/2 teaspoons fresh lime juice

Preheat oven to 450° F. In a baking dish large enough to hold potatoes in one layer toss them with oil and salt and pepper to taste. Roast potatoes in middle of oven until tender, about 15 minutes. In a bowl toss potatoes with basil and lime juice.

MASHED POTATOES WITH GOAT CHEESE AND BASIL
Makes 8 servings.
Bon Appétit March 1998

2 1/2 pounds potatoes, peeled, cut into 1-inch pieces
5 ounces soft fresh goat cheese (such as Montrachet), crumbled
4 tablespoons (1/2 stick) butter
3/4 cup half and half
3 tablespoons chopped fresh basil
1 tablespoon minced garlic

Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to pot. Mix in cheese and butter. Mash until smooth. Add half and half, basil and garlic and stir over medium heat until heated through. Season with salt and pepper.

EASY ROASTED POTATOES
From Better Homes & Gardens cookbook (Serves 4)

1 pound potatoes, washed & quartered if large
2 Tbs olive oil or butter, melted
½ tsp onion powder
¼ tsp garlic salt
¼ tsp pepper
1/8 tsp paprika

Preheat oven to 325 F. Place potatoes in a 9x9x2-inch baking dish. Combine oil & seasonings. Drizzle over potatoes, tossing to coat. Bake, covered, in a 325-degree oven for 45 minutes. Stir potatoes. Bake, uncovered 10-20 minutes more, or until potatoes are tender and brown on edges. (To speed it up, roast potatoes uncovered in a 450-degree oven for 30 minutes, stirring occasionally.)