Whenever I want to eat potatoes but have run out of ideas on how to eat them I visit tastespotting.com and I'm reminded of how versatile the potato really is. My new thing is to slice the potatoes into very thin rounds, season with oil and herbs, and then arrange into little stacks. Roast covered and then uncover halfway through. Now I'm thinking out loud but I'd like to experiment with potato napoleons. Perhaps with eggplant, tomatoes, mushrooms. Must go think!