If you want the best potatoes you've ever had, try these:
Take a load of waxy potatoes (eg Charlotte), peel them, and cut them in half lengthways.
Put them in a pan just big enough to hold them all as one layer, together with a massive blob of ghee (or butter if you live somewhere that doesn't know what ghee is). Heat the pan to melt the ghee, then add enough water to cover the potatoes - and crumble in a vegetable stock cube. Reduce the heat and simmer until the potatoes are cooked, adding some Herbes de Provence towards the end. The water will boil off, leaving them continuing to cook in the ghee.
Optionally, after cooking and before serving, put them in an oven at 220°C for a few minutes to crisp up the surfaces.