Lately I've been fixing the potatoes by giving them a quick scrub, then cutting them unpeeled into chunks (I usually slice across the potato for about a 1/2 inch or less thick slices, then cut that slice into two or three chunks) and sautee them in some olive oil in a skillet. Add fresh garlic, a little onion (or sprinkle powder in a real hurry) and add some chives at the end along with a little salt. Comes out great.