Unfortunately, when I started cutting them I found many of them infected with zebra chip (caused by the bacterium Candidatus Liberibacter solanacearum), which turns the flesh brown. My planned dish of potatoes was looking pretty empty.
I could have gone out for more potatoes, but instead I took advantage of the resources on hand in the kitchen. I added a shallot and a few chopped tomatoes, sprinkled it with salt, pepper and rosemary, and popped it into the oven (at 210ºC for about 40 minutes for anyone interested).
The result was utterly satisfying and arguably better than the plain roast potatoes I’d originally planned. Instead of a problem, the rampant zebra chip became delicious inspiration.
Now, if I can only remember that for all the other problems in life …