Three small potatoes roasted until golden, sharpened with garlic and thyme from the cupboard. This is dinner when the shelf is bare and the pantry holds only what's left. Serve with a side salad or greens if you have them.

Serves 2. 35 minutes, 8 at the stove.

About 310 calories a serving, 3 g protein, 28 g carbohydrate, 21 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need 3 small potatoes, 3 tablespoons oil, to taste salt, to taste pepper, 3 cloves garlic, 1 teaspoon dried thyme.

1. Heat the oven to 425°F [220°C]. Cut three small potatoes into half-inch cubes, toss with 3 tablespoons oil, salt, and pepper, and spread in a single layer on a baking sheet.
2. Roast for 20 minutes, shaking the pan halfway through, until the potatoes are golden at the edges and tender inside.20 min
3. While the potatoes roast, mince 3 cloves garlic. When the potatoes are done, toss them in a bowl with the garlic and 1 teaspoon dried thyme, taste and adjust salt and pepper, then serve warm.

Note Swap thyme for any dried herb you have on hand. Leftovers keep in an airtight container in the cold box for three days; warm them gently before serving. Eat with pickled vegetables, kimchi, or any condiments to brighten the plate.

A straightforward hash that turns potatoes into the star of the plate. This is the way to work through half a bag and get supper on the table in under an hour, using only what you have on hand.

Serves 2. 45 minutes, 15 at the stove.

About 420 calories a serving, 5 g protein, 41 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 pound [450g] potatoes, 3 tablespoons oil, to taste salt, to taste pepper, 3 cloves garlic, 1 tablespoon butter.

1. Scrub 1 pound of potatoes and cut them into half-inch cubes without peeling; you want the skins for texture and time saved. Mince 3 garlic cloves.
2. Heat 3 tablespoons of oil in a large skillet over medium-high heat. When it shimmers, add the potatoes in a single layer, season with salt and pepper, and leave them alone for 5 minutes so they brown on one side.5 min
3. Stir the potatoes and cook for another 10 minutes, stirring every few minutes, until they are mostly tender and browning at the edges.10 min
4. Push the potatoes to the sides of the pan and add 1 tablespoon of butter and the minced garlic to the center. Let the garlic toast in the fat for 1 minute, then toss it with the potatoes.1 min
5. Cook for 5 more minutes, stirring often, until the potatoes are crisp outside and the garlic is golden. Taste and adjust salt and pepper.5 min

Note Swap in onion for half the garlic if you prefer its sweetness. Leftovers keep in the refrigerator for three days and reheat well in a skillet. Serve with a fried or poached egg on top, or alongside any protein and a green salad.

A weeknight dinner of roasted potatoes with garlic and herbs from the shelf. Half a large potato becomes a golden, crispy side that is, here, the whole meal when stretched with eggs and a salad if you have one. This uses what you have and asks you to buy only one thing to make it sing.

Serves 2. 35 minutes, 10 at the stove.

About 470 calories a serving, 10 g protein, 41 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need one large, halved [about 400g] potato, 3 tablespoons oil, to taste salt, to taste pepper, 3 cloves garlic, 1 tablespoon butter, 2 eggs, 1 lemon.

1. Heat the oven to 425°F [220°C]. Cut the potato half into 1-inch wedges and toss them with 3 tablespoons oil, salt, and pepper on a sheet pan.
2. Crush 3 garlic cloves with the side of your knife and scatter them over the potatoes. Roast until the edges are golden and crisp, about 25 minutes, stirring once halfway through.25 min
3. While the potatoes finish, melt 1 tablespoon butter in a small skillet over medium heat and crack 2 eggs into it. Cook until the whites set and the yolks stay soft, about 4 minutes.4 min
4. Plate the roasted potatoes and garlic, top with the fried egg, and squeeze half the lemon over everything. Season with salt and pepper and serve at once.

Note Swap the fried egg for a dollop of sour cream or yogurt if you have it. Leftover potatoes keep three days in the fridge and warm well in a dry skillet. Serve with a simple salad or green vegetable if you have one on hand to stretch this into a fuller plate.