Will you be grilling anytime soon? If so, try these:

2 large potatoes, peeled and jullienned
2 plump garlic cloves, sliced thin
Salt & pepper to taste
Several sprigs of fresh rosemary and parsley
Butter
EVOO

Butter two large pieces of aluminum foil. Spread half the potatoes on each piece. Sprinkle with salt & pepper. Sprinkle half the garlic slices on each pile of potatoes. Dot with butter. Lay a sprig or two of rosemary and a couple of sprigs of parsley over the potatoes. Dot with butter and drizzle with EVOO. Seal the packages well.

On a hot grill, lay the potato packages down over direct heat. Cook 15 minutes. Turn and cook another 15 minutes.

Serve.

Potatoes Anna (Pommes Anna)

1 1/2 pounds potatoes, peeled and sliced (1/8-inch thick)
4 tablespoons butter -- melted
salt and pepper to taste

Pre-heat the oven to 425. Oil a 9-inch cast iron skillet. Using about 1/3 of the potatoes, create a circular layer of slightly overlapping slices. Drizzle on 1/3 of the butter. Season. Repeat 2 more times. Cover and bake for 20 minutes. Remove the cover, press down with a spatula and bake an additional 20 minutes. Invert the skillet onto a serving plate. Cut into wedges. Serve warm.

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(I use whatever potatoes I have on hand and cut them in chunks, if they're not baby potatoes!)

Autumn Potato Gratin
Serving Size : 8

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper

Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

FoodTV - Rachael Ray

i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did!

Parmesan Sage Potatoes Daisy
4 large potatoes, peeled, cut into 8 wedges
2 tablespoons butter, more if needed
1 1/2 teaspoons dried sage leaves
1/2-1 cup Parmesan cheese, grated
salt and pepper
In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak.

and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific:

MRS. CHANDLERÂS POTATO SALAD (Ruthanna)
8 boiled medium potatoes (in jackets)
1 ½ tsp. horseradish
1 cup chopped fresh parsley*
2 medium onions, finely minced or 1 onion and ¼ cup minced chives
1 ½ cups mayonnaise
1 tsp. celery seed
1 cup sour cream
½ tsp. salt
Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings
Recipe can be doubled or tripled.
* - do not omit or decrease

i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy!

Aunt KittyÂs Italian Potato Salad

Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces

To the potatoes, gently stir in:
2 or 3 stalks chopped celery
½ chopped green pepper
1 small chopped onion
2 chopped tomatoes

Stir together and then pour over the vegetables:
1/3 C vegetable oil
4 T cider vinegar
½ tsp dried oregano
½ tsp dried basil
2 or 3 cloves chopped garlic
salt and pepper

Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)

Take a look here:

Here is a link that might be useful: http://ths.gardenweb.com/forums/load/recipex/msg0615192615651.html?20

Hello Gardenlad, nice to see you again. We make potatoes on the grill as you do, and we love them. I often vary the herbs and sometimes add onion and peppers, blue cheese or cheddar sometimes, and sometimes zucchini and tomato. Its such a versatile way to cook potatoes and the best thing is that there's no pan to wash!

You're right about it being a very versatile method, Woodie. You can run the changes and never have the same dish twice.

I'm always afraid of the cheese burning if I mix it in while grilling. So I usually wait until opening the packets to add cheese. By the time everything is plated the cheese has melted in just fine.

Spuds and cheese do seem to have an affinity for each other, though. As in:

Parmesan Potatoes

With a sharp knife or on a mandoline, slice two or three potatoes about 1/4-inch thick. Melt a half stick or so of butter and brush some of it in the bottom of a glass baking dish. Line up the potato slices, overlapping them slightly.

Sprinkle with garlic powder. Drizzle the balance of the butter over the potatoes. Sprinkle heavily with grated parmesan cheese.

Put in the microwave on high for about 15 minutes until potatoes are tender and cheese is melted and crusty.

I also like making cheese-stuffed baked potatoes, using several different cheeses. No precise recipe, I just add as seems right.

Bake one potato per serving. When cool enough to handle, split the spuds lengthwise and scoop out the flesh. Run it through a ricer, or mash with a fork. Add some softened butter, salt, pepper, sour cream, grated cheddar, grated jack, grated parmesan. Mound back in the potato shells, spinkle some paprika (or even some chile powder) on top. Dot with butter and return to oven until cheeses are melted and everything is heated through.

Here is a potato salad that is to die for if you also like blue cheese! I use Gorgonzola. Recipe is from wizardnm (Nancy)

Blue Cheese Potato Salad

3# cooked red potatoes, cooled and chopped
¼ C dry white wine
½ tsp salt
¼ tsp pepper
½ C mayo (Hellman's)
½ C sour cream
1½ Tbsp Dijon mustard
4 oz. blue cheese, crumbled
3 green onions, chopped fine
1 C coarsely chopped celery

In a large bowl combine potatoes, wine, salt and pepper. Let sit until the wine is absorbed by the potatoes, about 30 minutes.
Combine mayo with remaining ingredients. Add to potatoes and stir well. Allow about 30 minutes for flavors to combine before serving.

Thank you all for the wonderful recipes. I want to make all of them!!

Thanks!

Can you stand a couple more? These are some of my favorites

Potatoes Savoyarde

1T unsalted butter, melted plus
3T unsalted butter cut into small pieces
3 cloves garlic, minced
2T finely chopped fresh parsley
1-1/2c shredded gruyere cheese
1/4tsp freshly ground pepper
2-1/2lb potatoes, unpeeled and sliced
1-1/2c chicken stock

Preheat oven to 375F. Brush 2qt. baking dish with melted butter. In small bowl stir together garlic, parsley, cheese and pepper. Layer 1/3 of the potatoes in prepared dish and sprinkle 1/3 of the garlic/cheese mixture over the top. Dot with 1T of the butter pieces. Repeat the layers once, and finish with the remaining potatoes. Pour the stock and then the remaining garlic/cheese mixture, dot with remaining butter pieces. Cover dish with foil buttered on one side. Bake 30 minutes, remove foil and continue baking until potatoes are tender and top is brown and crusty, about 30-40 minutes longer. Serves 6

(from Williams Sonoma)

Hash Brown Potatoes with Cream

Source: St. Paul Hotel

1-1/2 lb fresh shredded hash browns
4 green onion tops, sliced
2 c heavy cream
10 strips cooked bacon, diced
Seasoning Salt to taste

Mix all ingredients thoroughly in a large bowl. Pour into a buttered 10 inch baking pan or casserole. Bake at 35oF for 45 minutes until golden brown on top.

Linda

I do the same grill method:

Take very large sheet of aluminum foil and spray with Olive oil. Slice 5-6 potaotes, one large onion and a half stick of butter cut up. Add your seasonings. Mound all in the center of the foil and then seal up.

I like to put these on the grill asap so they have plenty of time to bake and the ones on the bottom get burned and crispy. I love those burnt offerings the best because they've soaked up the butter!

One tip: I always place a sheet of foil on the grill for the potato package to sit on. This makes it much safer to remove the potato's from the grill by lifting the bottom foil and carrying the potato package with it. I have lifted the potato packet before and had it split open and my dinner spuds go spilling down into the bowels of the grill never to be seen again.