There was a Chef called Bautte. I think he was French, though he did a lot of cooking in London and I believe he was Chef at the Hans Crescent Hotel. He wrote a book on 239 ways of cooking potatoes.
There are so many ways to cook potatoes,: boiled or steamed, mashed, fried in butter or oil, deep fried, cooked slowly in a casserole with stock, milk, cream, or a sauce, baked dry in the oven, baked in embers, or cooked dry in the microwave.
It seems as though every Chef has devised his own ways ( I have five recipes for Gratin Dauphinois!) The Spaniards cook potatoes in Garlic and Almond Sauce, or with Rosemary, or with a Green Sauce. And there seems to be an infinite way of dealing with mashed potato.
And you can always bake them and stuff them.
And when it comes to frying, every Chef seems to have a recipe. Just look at the many ways to make Rösti Potatoes.