The old way: Boil and toss with vinaigrette.
The new way: Cook scrubbed potatoes in simmering water, but just for 15 minutes, until they're soft enough that, once they've cooled a bit, you can smash them slightly with the bottom of your fist (or the end of a sturdy juice glass). Toss them in a roasting pan with a coating of olive oil and salt; then roast at 400 degrees until the smashed edges of the potatoes begin to brown and crisp. Toss with minced garlic and whatever chopped herbs you'd like (mint, basil, rosemary, thyme); serve.
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