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Potatoes are so useful it's no wonder they are so widely adapted. Unfortunately, it has become more difficult to find wide varieties of them because agri-business tends to focus on a select (very) few kinds of potatoes. Contrary to what you may believe, they come in a wide variety of shapes and colors! The biggest potatoes are not always the best, and don't worry about peeling them, the skins is where all the nutrients are.  
QUICK IDEAS: use small potatoes and cut them in half to fry for home fries; make your own potato chips; make a baked potato but stuff it with hummus
Potato Latkes with Sautéed Apples and Thyme: Serves 4
From Twenty Dollar, Twenty Minute Meals by Caroline Wright

2 medium unpeeled potatoes

1 small onion

1 large beaten egg

Vegetable oil

3 firm, sweet apples

3 sprigs fresh thyme

Salt and pepper to taste



1) Coarsely grate potatoes and onion into a

medium bowl. Stir in beaten egg and season

generously with salt and pepper.

2) Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Working in two batches, spoon the potato mixture into the skillet and pat to flatten into small cakes (about 1/2 cup per latke). Cook, flipping once, until golden on both sides, about 8 minutes per batch. Transfer to a paper-towel-lined plate to drain.

3) While the latkes are cooking, core and cut apples into wedges. Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the apple wedges and thyme. Season with salt and pepper. Cook, tossing, until tender, about 8 minutes. Serve warm latkes with apples.

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