Fried Potatoes
Boil your potatoes until they just start to soften. Dice them, season with salt and pepper to taste, and fry in a pan with butter and lard (butter crisco works well too) over high heat until well browned and crispy on the edges. Set aside in a warmed bowl add sliced red onion (about ¼ of your potato volume) to the pan with 1 tb of butter fry hard stirring constantly until the slices begin are just soft, mix into potatoes. Top with butter from the pan and fresh chives.
Warm Potato Salad
Mix three parts olive oil with two parts dijon mustard and one part red wine vinegar (play with the proportions to suit your taste) and set aside. Boil baby yukon golds or fingerlings until just tender. Cube while still hot and mix with room temperature, roughly chopped, fresh or san marzano tomatoes. Add a tablespoon or two of diced red onion, just enough to get a hint of it and fresh chopped tarragon to taste (I usually use about twice the onion volume). Mix with as much of the dressing as you see fit (a light coating is usually enough), adding salt and pepper to taste.
Potato Casserole
Slice half an good sized yellow onion and fry slowly with a proper european butter (about three tablespoons) in a large pot until soft and translucent. Peel two parts potato, one part turnip or parsnip, one part carrot or celery root. Using a mandolin or an awful lot of patience slice about 4–5 pounds of whatever you’re using into 1/8 inch rounds. Add three cups of heavy cream and bring to a boil. Add your rounds, salt, pepper, and fresh grated nutmeg to taste and stir gently to ensure an even coating and distribution. Simmer, uncovered, until the cream begins to thicken and your rounds are just starting to become tender. (Here I like to take them off the heat, and let them sit over night, I think it lets the flavor draw through but there’s no need to. If you’re using celery root it can get a bit strong doing this.) Get a baking dish large enough to hold everything at a 1 inch depth and bake at 375 for about 15 minutes until soft to taste and golden brown. Top with a little browned butter or melted black truffle butter and serve.