Potatoes. What is it about them? So comforting, so delicious and yet much maligned. Yes, they may have oodles of starch, and calories too, especially when they take a bow as our national favorite French fries, but they have a lot going for them. They are rich in vitamins C, B6, minerals like potassium, and if you don’t peel them, they pack a ton of fiber too. I almost never peel potatoes, not even when I mash them, for that reason. You’ll see from these potato recipes that potatoes are also extraordinarily versatile in the kitchen. They can be crisply roasted, layered into gratins, grated into latkes and hashes, or simply mashed. Their leftovers can be transformed into airy souffles or mixed with other veggies to make delicious potato cakes, frittatas, even gnocchi if you’ve a mind. For simple and easy, not much beats a baked potato. Plain or twice cooked they are delicious. And when cancer treatment gets you down as only it can, potatoes’ creamy starchiness creates a wonderfully soothing base for nourishing soups that comfort when we most need it. There are also a multitude of different types, which you can learn about here. Ah, potatoes.