Potatopalooza

• Preheat oven to 350F.
• Generously grease a small casserole dish (2 quart).
• Melt 3 tbsp butter, cook onion until tender (2-3 minutes on med-high heat).
• Whisk in flour, salt, pepper until smooth (light/white roux).
• Keep whisking until it bubbles.
• Remove from heat.
• Whisk in milk, return to heat, and keep whisking.
• Bring to a boil, and keep whisking for one minute, remove from heat.
• Spread potatoes in casserole dish.
• Pour sauce over potatoes.
• Either shred the remaining butter (if frozen), or cut into small pieces, and sprinkle over potatoes.
• Cover the casserole and bake for 30 minutes.
• Remove cover and bake another 60 minutes, or until potatoes are tender.
• Remove from heat and let stand for 10 minutes before serving. The sauce will thicken as it cools.

• Preheat oven to 350F
• Wash potato with a stiff brush under cold running water.
• Poke a fork into the potato in 10-12 places, all over, and to the base of the tines.
• Coat the potato in oil, sprinkle some salt on top.
• Place it directly on the rack in the middle of your oven (rack at top third), with a pan underneath to catch any drippings.
• Bake for 1 hour, or until it feels soft, and the skin is crispy. If you're cooking multiple things in the oven, expect to add 15 minutes to the cooking time.

• Preheat oven to 450F
• Scrub and wash, but don't peel the potatoes (you can peel if you want).
• Cut into 1/8" slices, only 3/4 from top - use chopsticks as a cutting guide.
• Place cut-side-up on a greased baking sheet (or dish).
• Brush each potato with melted butter, sprinkle salt&pepper.
• Bake for 50 minutes, brush with butter after 20 and 40 minutes.
• Whisk the cheese and bread crumbs together.
• When the potatoes start to spread apart, sprinkle the cheese mixture on top, and top with a dash of paprika.
• Bake another 20-30 minutes (until tender).

• Slice the potatoes into 1/8" slices, and pat dry.
• Heat the oil to medium or med-high heat. The oil should be hot but not smoking.
• Gently place the potatoes into the oil, away from you, and do not let the potatoes overlap.
• Cover the potatoes and check after 6 minutes.
• If the bottoms are turning golden brown, gently flip them over and keep frying until the turn a deep golden-yellow/light brown colour.
• Let dry on paper towel and set aside.
• Add more oil if needed, and repeat.
• Season with salt and serve ... or

OPA! Greek style!

• Toss in a bowl with oregano, and cheese. serve with lemon wedges on the side, or if you don't mind slightly soggy potatoes, squeeze the lemons on the potatoes before serving.

• Peel, shred, squeeze the water out of the potatoes.
• Lightly whisk the remaining ingredients, then stir in the potatoes.
• Fry in med-high oil, turning when the edge is crispy and brown.
• Cook for another 1-2 minutes (until golden brown).
• Let dry on paper towel.