81.   Nearly every time I was served this dish in Liguria, the potatoes were the mealy baking variety, which just about fall apart as you eat them.

82.   My garlic potatoes were so rich and creamy they tasted sinful.

83.   New potatoes is a term applied to any variety of freshly dug potatoes.

84.   Of course, crisp fried potatoes are a natural morning option, so putting them together makes perfect sense.

85.   Once the potato was dry enough, he rolled it into a long strip and, with a paring knife, cut it into small squares.

86.   Once the potatoes are cool and dry, you can scoop out the flesh.

87.   Once, in her childhood, the potatoes were a special event.

88.   Once the potatoes are tender and the brussels sprouts are blanched, assembling the dish gets to be fun.

89.   Place them in a saucepan with cold salted water and bring to a boil, turn down heat and simmer until potatoes are soft.

90.   Potatoes are a wonderful root vegetable, and this recipe simply elevates their good qualities.