土豆烧肉 (tǔ dòu shāo ròu). Literally "potatoes braised with meat" (where unaccompanied "meat" is almost always pork in China).

The technique used is 红烧 (hóng shāo), literally "red braised", in which the ingredients are braised in a specific style of soy-sauce heavy sauce (dark soy, light soy, (often black) rock sugar, Shaoxing wine). The meat component, as is typical for Chinese dishes, is small (sometimes so small as to basically merely make it ritually impure for vegetarians), used primarily to provide the fat and umami components of the flavour with the heavy lifting being done by the main ingredient (potatoes in this case).

As gnocchi

With my mouth

As a side dish: fried/baked potato wedges

As the star of the show: loaded baked potato

As an ingredient: layered dishes like moussaka

I actually love air frying them for 20 minutes with pepper, oil and ranch powder. I also make potato soup every week so I always have something good in the fridge.

deeply fried

In a pie or gratin, as a mash, or as hashbrowns. I made and tried hashbrowns for the first time a week or two ago and it was great! Honestly potato wedges cut and stir fried or oven baked are great too. They're just generally great aren't they

Twice baked 😋

I love making homestyle potatoes with onions and peppers and cheese

Probably super garlicky mustardy mash with a ton of pepper. Love it with tinned sweetcorn and gammon, definitely a childhood comfort food thing.

Mashed

Yes!