I had two bags — one red, one white — and they were not quite elderly. Yet. So I took the white potatoes, quartered them up, salted, peppered and oiled them, and tossed them in the oven to bake at 375 degrees for an hour. The red potatoes I half-heartedly tried to dice, then tossed them in the leftover olive oil; I dumped the whole thing in a crockpot, added sweet paprika, lemon pepper, herbs de provence, butter, and will be cooking it on high for at least two and a half hours. They won’t crisp up that way, I think — but my wife can probably hash brown ’em tomorrow and that’s all that I care about.
Potatoes!