Keep them for food.
Option 1: Slice them into quarters or sixths and put them in a large pot with a knob of unsalted butter, a clove or two of garlic, thyme sprigs, sea salt and black pepper. Cook them in the butter at a very slow heat (lowest you can) for a couple of hours until golden brown and fluffy. (unpeeled)
Option two: Place whole (unpeeled) in a saucepan of cold salted water. Bring to the boil, remove immediately from boil and allow to sit in water until water is cool. Remove and dry. Cut into quarters or sixths, place in moderate oven with whole unpeeled garlic cloves, thyme sprigs, sea salt and black pepper until golden brown. Cool to room temp.
Fry off some bacon strips with dash olive oil, 1 clove garlic (chopped), some washed chopped sage and plenty of black pepper (no salt). Make sure bacon is crispy (can place in oven or grill after frying until it starts to salivate/foam). Put aside on absorbent paper.
Take two egg yolks, a teaspoon of seeded mustard, a teaspoon of white wine vinegar, a sprinkle of sea salt and some black pepper. Place in a stainless steel bowl and whisk briskly to combine ingredients. Now take some olive oil and while whisking furiously with one hand, add the olive oil in a very slow steady stream until the mixture starts to emulsify and thicken. Keep whisking and adding oil until mayonnaisse is as thick as you like and tastes like a balance (not too eggy, not too oily, not too vinegary).
Combine ingredients for the best potato salad in the world. Rough chopped continental parsley does not go astray as well.