If asked to choose a favorite vegetable, I do believe potatoes would be high on the list of many people's preferences. For me, I find them especially satisfying during the cold winter months when more substantial food is often preferred. What I especially like about potatoes is their versatility. There are so many ways to prepare and showcase them. Appetizers and little bites, soups and salads, mains, sides and even in desserts. The title of Raghavan Iyer's most recent book celebrating the mighty spud as it is enjoyed throughout the world certainly has it right - Smashed, Mashed, Boiled, and Baked--and Fried, Too! 
Patatas Bravas is a Spanish side dish, or small plate that may be a popular function of tapas eating places round the sector. It's best served warm so the potatoes preserve their crispness while smothered with the silky, highly spiced and particularly smoky sauce. The vinegar provides a tartness to the zesty tomatoes in conjunction with the heat from the chilies. Personally, sometimes I experience a whole tapas-style meal presenting small plates, however this makes a lovable aspect to fill out a meal.
I've fried the potatoes, but they may also be roasted if favored. Either way, this is a popular dish for a cause.
Other potato dishes to revel in from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Quinoa Potato Patties
Scalloped Potatoes with Best-Ever Mushroom Sauce
Aloo Gobi (Curried Cauliflower and Potatoes)
On the top of the reading stack: Lavender & Lovage: A culinary notebook of memories & recipes from home & abroad by Karen Burn-Booth
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