Here at HuffPost Taste, we LOVE potatoes. We love them mashed -- and continuously search for the best way to get creamy mashed potatoes. We love them fried. We love them so much we dedicated a Pinterest board to them. We even got nerdy with our love and wrote an intensive guide on the different potato varieties. (If you're a potato fanatic, it's worth checking out.)

But sometimes, you can get stuck in a potato rut -- always making the same mashed potato recipe or just not working up the courage to try your hand at scalloped potatoes. If this has happened to you, read on. There are so many different ways you can cook potatoes, all of them delicious, there's no reason you shouldn't try them all.

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  • Roasted

    The most important thing when it comes to roasting potatoes is to give the potatoes space in the pan. Do not crowd the potatoes! Overcrowding will result in a steamed potato when what you really want is crisp and golden. Also, be sure to cut the potatoes in similar sizes for even cooking. <strong>Get the recipes:</strong> <strong><a href="http://www.huffingtonpost.com/2011/10/27/spanish-roasted-potatoes_n_1056774.html">Spanish Roasted Potatoes recipe</a> <a href="http://www.huffingtonpost.com/2011/10/27/roasted-sweet-potatoes-wi_n_1057007.html">Roasted Sweet Potatoes with Lime recipe</a></strong>

  • Pan-Fried

    Good things happen to potatoes when they're fried with a little bit of oil: they get golden and crispy. When it comes to pan-frying, be sure you use the right kind of oil for your dish; olive oil is not a great option if you need to get the oil very hot. And as tempting as it is, don't stir too often. Letting the potatoes sit a little is how you get that nice golden crust. <strong>Get the recipes:</strong> <strong><a href="http://www.huffingtonpost.com/2011/10/27/potatoes-with-chorizo_n_1061254.html">Potatoes with Chorizo recipe </a><a href="http://www.huffingtonpost.com/2011/10/27/fingerling-potatoes-with-_n_1058387.html">Fingerling Potatoes with Pumpkin Seed Romesco recipe</a></strong>

  • Baked

    Baking potatoes is one of the easiest ways to cook them -- and so good too -- especially when you top them with all the fixings. When baking potatoes, opt for bigger and starchier potatoes like a mature Russet potato. Be sure to thoroughly rinse and scrub the skins, since you'll most likely be eating it. And don't forget to prick the potatoes with a fork to allow steam to escape during baking. <strong>Get the recipes:</strong> <strong><a href="http://www.huffingtonpost.com/2011/10/27/baked-potatoes-with-wild-_n_1058217.html">Baked Potatoes with Wild Mushroom Ragù recipe</a> <a href="http://www.huffingtonpost.com/2011/10/27/oven-fries-with-herbs-and_n_1058589.html">Oven Fries with Herbs and Pecorino recipe</a></strong>

  • Gratin

    Potato gratin has the ability to make everything feel like it's going to be okay -- probably thanks to all the cream and butter. When making a gratin, slice the potatoes nice and thin and don't skimp on the fat. The lower the fat content of your cream or milk, the more likely it is to curdle. <strong>Get the recipes: <a href="http://www.huffingtonpost.com/2011/10/27/pure-and-simple-potato-gr_n_1059492.html">Pure and Simple Potato Gratin recipe</a> <a href="http://www.huffingtonpost.com/2011/10/27/ham-and-potato-gratin_n_1057588.html">Ham and Potato Gratin recipe</a></strong>

  • As Dough

    We know, we know. You never even thought you could add potatoes to your donuts. You can, and it's really good. Potatoes are also responsible for making gnocchis. <strong>Get the recipes:</strong> <strong><a href="http://www.huffingtonpost.com/2011/10/27/carrot-potato-gnocchi_n_1058275.html">Carrot-Potato Gnocchi recipe</a> <a href="http://www.huffingtonpost.com/2011/10/27/sweet-potato-doughnuts_n_1061079.html">Sweet Potato Doughnuts recipe</a></strong>

  • Shredded

    Shredded potatoes means many good things, hash browns and latkes being on the top of that list. Shredding potatoes is really easy with the right attachment on a food processor. But if that's not available for you a box grater will work just fine. <strong>Get the recipes: <strong><a href="http://www.huffingtonpost.com/2011/10/27/crispy-potato-latkes_n_1059382.html">Crispy Potato Latkes recipe</a> <a href="http://www.huffingtonpost.com/2011/10/27/kale--potato-hash_n_1049360.html">Kale & Potato Hash recipe</a></strong></strong>

  • Stewed

    Some people might say that a stew is not complete unless there are potatoes in it -- and we're not likely to disagree. When it comes to stewing potatoes, be sure you don't cook them too long because they will begin to disintegrate. <strong>Get the recipes: <strong><a href="http://www.huffingtonpost.com/2011/10/27/country-potato-and-cabbag_n_1058344.html">Country Potato-and-Cabbage Soup recipe</a> <a href="http://www.huffingtonpost.com/2011/10/27/potato-and-kalamata-olive_n_1057380.html">Potato and Kalamata Olive Stew</a></strong></strong>

  • Deep-Fried

    Deep-fried potatoes gives us french fries. And for many, french fries are the best things potatoes have to offer. When it comes to making fries from scratch, be sure to let the cut potatoes soak in water for at least 30 minutes to get rid of excess starch. Also, double frying is key. Fry first at a lower temp (300F) to soften the potato, let them dry on a paper towel, and then fry them again at a higher temp (375) until they're golden and crispy on the outside. <strong>Get the recipe: <a href="http://www.huffingtonpost.com/2011/10/27/double-fried-french-fries_n_1061292.html">Double Fried French Fries recipe</a></strong>

  • Mashed

    There's nothing worse than subpar mashed potatoes, especially since they're so easy to make. You can avoid less-than-perfect mashed potatoes by not over-mashing them -- it's that easy, just stop when they look done -- and adding in warmed milk and room temperature butter. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/mashed-potatoes-with-cris_n_1058546.html">Mashed Potatoes with Crispy Shallots recipe</a></strong>

  • Boiled

    Boiling potatoes may seem like the least exciting method, but just remember that's how we get potato salad (among other dishes). When boiling potatoes, opt for the waxy variety and start with cold water. Make sure the potatoes are the same size to ensure even cooking and boil them with the lid off for best results. <strong>Get the recipes:</strong> <strong><a href="http://www.huffingtonpost.com/2011/10/27/potato-salad-with-hummus-_n_1058628.html">Potato Salad with Hummus-Yogurt Dressing recipe</a> <a href="http://www.huffingtonpost.com/2011/10/27/saffron-fingerling-potato_n_1058656.html">Saffron Fingerling Potato Salad recipe</a></strong>

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