Can anyone give me some good potatoe recipes?  

sure,
not necessarily recipes, but ideas o try with potatoes.
My all-time favorite way is fried in bacon grease and salted and peppered. For another twist, sprinkle with some garlic salt.
when baking, pierece the outside of the tatter with a fork and then rub with olive oil and salt. the skin comes out nice and crispy. don't wrap in foil either.
Potato soup is great as well.
recpe
potatoes
ham and bone
onions
butter
milk
flour
Saute the onions in the butter and then add the potates and diced ham.
Thicken with flour and milk.
serve with sour cream.

potatoe gravy:
potatoes-3 or 4
green chilly-3
onion-1 big.
garlic paste,ginger paste(if needed)
Bake the potato and smash them.fry the onions and chillies in a pan.Add the smashed potatoes,if needed some water and salt.if you want add the pastes mentioned above.you can use it as a sandwhich to bread also.

I love hash browns and tried this. Its yummy!2 medium Yukon gold potatoes (about 10 ounces), scrubbed
1 large parsnip, (about 5 ounces)
2 scallions (white and green), chopped
2 tablespoons minced flat-leaf parsley
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste.
Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes.
Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve.

This one is delicious. Put a layer of thinly sliced potatoes in a shallow greased ovenproof dish. Add a layer of thinly sliced onions or leeks. Sprinkle salt & pepper. Do about 3 layers. Pour over enough fresh cream to cover. Bake in oven until cooked. Enjoy!

Well I love cheese and I love mashed potatos, so I've found a recipe that combines the two!

Title: Cheesy Mashed Potatoes
Yield: 5 Servings

2 lb Baking potatoes; cooked
.. until tender
3/4 c To 1 hot milk
2 tb Butter
4 oz Sliced American cheese; cut
.. in small squares
3/4 c Shredded extra sharp Cheddar
.. cheese
1/2 ts Pepper
1/4 ts Salt
pn Cayenne

Mash potatoes with half the milk and butter. Add
cheese, then remaining milk and butter and
seasonings. Beat until creamy.

this is a famous thing in my coutry india... its calld samosas... its spicy and savoury... nothign like u get abroad,.. its a pure indian taste... i have even attached a photo so u would know how it looks like
INGREDIENTS:Pastry:
14 oz. unbleached flour
1 T Kosher salt
5 oz. solid vegetable shortening
2/3 c ice water Potato Filling – yield 3 cups:
1 lb. Idaho® potatoes
3 T vegetable oil
1 1/2 t black mustard seeds
3/4 t whole cumin seeds
3/4 t whole coriander seeds
6 oz. finely chopped red onion
1/2 oz. finely chopped Jalapeno
1 1/2 t minced garlic
1 1/2 t minced gingerroot
3 oz. fresh or thawed frozen green peas
1 1/2 t curry powder
1 t Kosher salt
1/2 t freshly ground black pepper
Juice from 1/2 lemon
1 1/2 oz. finely chopped green onions
1 oz. finely chopped cilantro
Oil for deep fat frying
DIRECTIONS:Pastry – Combine flour and salt in food processor; pulse to blend. Add shortening; pulse until fine crumbs form. Add 2/3 cup ice water; pulse. If dry, add additional water until dough can be kneaded into ball. Turn out onto work surface; knead briefly until dough is smooth and pliable. Divide and shape into 16 balls. Cover with plastic wrap and refrigerate for at least 1 hour.
Potato filling – Boil potatoes until tender. When cool, peel and cut into 1" chunks. Heat oil in seasoned skillet over medium-high heat. When hot, add mustard, cumin and coriander seeds. Cook until seeds begin to brown and pop, 30 to 60 seconds. Stir in red onion, jalapeno, garlic and ginger; sauté until onion turns golden, about 5 minutes. Add potatoes; cook 5 minutes until potatoes begin to brown, adding peas halfway through. Stir in remaining ingredients except oil. Cook, mashing mixture in skillet, 2 to 3 minutes longer. Cool; refrigerate filling until needed. Roll each ball of dough into 1/8" thick round. Cut 4 to 5" round from dough. Cut each round in half. For each piece, moisten straight side with cold water; fold in half and pinch to seal straight side together. Open rounded end of dough; fill with 1 heaping tablespoon potato filling. Moisten open end with water and pinch to seal. Check that all edges are sealed closed to prevent leaking into frying oil. Place filled samosas on tray; cover with towel and set aside for up to 1 hour before frying. Heat frying oil to 325°F. Deep-fry samosas until pastry is golden brown and flaky, about 10 minutes. Drain well; allow to cool slightly before serving.

Well I love potatoes and cheese so here is one for Potatoes Augratin for you:

Ingredients
Potatoes
Cheese (sliced or grated)
Onions
Flour
Milk
Ham (optional)

Slice up the potatoes into thin slices along with the onions. Take a 13 x 9 pan and begin layering it. Do a layer of potatoes, a layer of onions, a layer of cheese, then sprinkle with flour. (If you want the ham add it in before the cheese). Continue to do this till you have about 4 layers. Then pour milk over the top till it's barely covered. Bake at 350 degrees for an hour or until the potatoes are tender and the rest bubbly.

I hope you enjoy it.

another one... but this on aint from my country!!
its potato nachos
Fiery with flavor, these Potato Nachos are healthy too. Reach for nutrient-packed Idaho Potatoes when preparing this spicy snack.
INGREDIENTS:1 large Potato, unpeeled and thinly sliced
1/4 teaspoon salt
1/4 cup taco sauce*
2 tablespoons canned chopped green chilies, drained
3/4 cup (3 ounces) 4% less-fat shredded Cheddar cheese
1/2 cup chopped green onions *salsa can be substituted for taco sauce
DIRECTIONS:Arrange potato slices in a microwave-safe pie plate or shallow baking dish. Sprinkle slices with salt; brush with half of taco sauce.
Cover with microwaveable plastic wrap; microwave at HIGH 4 to 5 minutes, or until potatoes are tender, rotating pie plate a half-turn after 2 minutes.
Brush potato slices with remaining taco sauce. Sprinkle with green chilies, green onions and cheese. cover and microwave at HIGH 30 seconds or 1 minute, or until cheese melts.

Try this Potato Pie!

Serving Size: 6

Ingredients:
3 medium potatoes -- cut into chunks
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
1/2 teaspoon paprika
1 onion -- diced
1 cup frozen peas
1 head broccoli -- cut into florets
1 green pepper -- diced
4 medium carrots -- diced
1/2 teaspoon basil
1 cup chopped fresh tomatoes
1 bunch collards or kale -- chopped
1 teaspoon salt
1 tablespoon vegetable oil

Cooking Directions:

Steam or boil potatoes until soft. Mash, adding water, salt, pepper and
oil. Set aside.

Saute onion in oil for a few minutes. Add broccoli, pepper, carrots,
peas, tomatoes, basil and salt. Bring to a boil. Cover. Simmer until
vegetables are tender, about 15 minutes. Add collards or kale and cook for
another 5 minutes.

Put vegetables into a medium baking dish. top with mashed potatoes and
sprinkle with paprika. Bake at 350 degrees for 10 or 15 minutes and serve.

Hi,this is potato fry recipe,try this and write ur comment for me.
Ingredients:
Potato-1/2kg
chilly powder-1tsp
Sombu(anise)powder-3tsp
oil for fry
Salt to taste.

Method:
1.Remove the skin of the potato and cut into several pieces.
2.Add salt,chilly and sombu powder to the potato.
3.Heat the oil ,add the potato mixture to fry.
4.You have to fry till for its golden color.