I happen to like roasting potatoes. I like to take Yukon Gold, or some other yellow potato, scrub them well, and cut them into wedges. Then I like to drizzle them with olive oil, sprinkle on some salt (kosher) and some herbs, at let them roast for a half hour or so in a 350 degree oven. When they are golden and easily poked with a skewer, they're done. The herbs can be varied to match whatever else is on the menu.
Der Brucer likes french fries. This requires two things: a good deep frier, and a bag of pre-cut french fries. They can also be done in the oven, but fried fries are somehow tastier. The trick here is finding a good frier. It's necessary to get one with a large enough capacity, that also gets the oil hot enough so that, when the fries are added to the oil, the temperature of the oil doesn't drop too far. To be avoided are friars, who may be deep in thought and fat, but tend to consume the food rather than cook it.
Remember, no groaning.
I've tried cutting my own fries. This requires soaking them in water, draining them, the whole shebang. The bagged fries are easier to work with.