11.   Cut potatoes in half and, with melon baller, scoop out some of the center of each half.

12.   Cut potatoes in half.

13.   Cut the potatoes into very thin slices.

14.   Cutting the potatoes into sticks about the same size as the green beans makes for a pretty presentation and an integrated taste.

15.   Cut potatoes into cubes, if desired, and serve with butter, salt and pepper and minced chives, chopped dill or parsley.

16.   Cut potatoes into eighths and run through a food mill.

17.   Cut the potatoes into eighths and place them in a large pot with the artichokes.

18.   Cut the potatoes into small cubes and sprinkle on top of the salads.

19.   Cut the potatoes into wedges or just spoon mixture out and serve hot.

20.   Peel and cut potatoes as for thick french fries.