I love the simplicity of this one:

Barbecued Potato Wedges

Ingredients
2 lbs Small red potatoes, cut into wedges
2 tbsp Butter, melted
1 tbsp Honey
1/2 tsp Salt
1/4 tsp Garlic powder
1/4 tsp Pepper

Preparation
Place potatoes in a 15x10x1 baking pan coated with nonstick cooking spray. Drizzle with butter and shoney. Sprinkle with salt, garlic powder, and pepper; toss to coat. Bake, uncovered, at 450 degrees for 25-30 minutes or until potatoes are tender and golden brown, stirring once.

When I was little, my mom would often bake a bunch of potatoes and then put them in the fridge. Once they were cold, they would fry much better; not come apart so easily. I just love fried potatoes with onions and bell pepper!

Here's a quickie and all you'll need is an oven toaster, too!

I've tried this with ordinary potatoes but the baby ones would probably better. Coat them in olive oil with some salt and pepper and shove 'em in your oven toaster for about 15-20 minutes.

I love coupling them with oven toasted tomatoes, too! For that, I slice the tomatoes in half, take off the pits and coat them in honey. They usually take less than 10 minutes. Probably less than 5.

You could even throw the potatoes in a salad, too. I like mine with some grilled chicken, cucumber strips, lettuce and honey mustard dressing. (And eggs and feta cheese but, yeah.)