This is another of Nick’s favorites.
Start with equal(ish) quantities of yellow, red, purple potatoes & yams. This is what I had on hand from our garden:
First scrub them all very well. Then peel them if you must. I chose to peel the yams. (We call ‘em sweet taters) Next chop them into bite sized pieces. Dump them into a pot of cold water as you chop to keep the taters from browning. When all are chopped & in the pot, boil them for about 12-15 minutes or until a fork slides into a potato piece easily. Drain well. Melt “some” butter in a skillet. Depending on your amount of potatoes, I usually use 1/2 to a whole stick of butter. A skillet with sides works best. After the butter is melted & starts to bubble, carefully dump in your boiled taters. With a spatula, gently turn them over several times to coat with butter. Let them sit for a few minutes, then turn occasionally cooking for about 15 minutes-allowing the edges of the taters to get somewhat browned & crispy. When they are to your crispy liking, season with garlic salt & pepper. Sprinkle on some fresh grated Parmesan just before serving. Mmm. Delish.