Every summer I quit baking potatoes because it's so hot and I don't want to heat up the house by using the oven. Then it's well into winter before I remember, hey, potatoes are cheap and the house is cold, so why don't I bake or roast potatoes for dinner tonight?
Cookbooks and the internet discuss the difference between waxy and starchy potatoes. I tend to get whichever variety is least expensive. This week it was ordinary russet potatoes. I coarsely chopped them into dice, tossed them with a little olive oil, salt, pepper, and oregano, and baked for about 45 minutes at something like 375 F.
Served with grated cheese, it makes a decent light dinner with fresh vegetables like sliced bell peppers.
Baking bread right afterward saves me a few pennies in cooking gas, too.
And of course we had leftovers. I did a sort of a gratin, spreading the potatoes in a Pyrex pie dish and dropping a few ounces of mozzarella cheese on them. I had an acorn squash already in the oven, baking away -- so when it was about 15 minutes from being done, I said "Move over, bacon" and slid the potatoes in until the cheese was melted and a little browned.
But zounds! Still more leftover potatoes! But just a little bit. I'll have 'em with eggs for breakfast.