I'm jealous.
I started using the forks from my rotis on potatoes, and it really does cook them quicker and a bit more evenly. But someday I'll get me one of them classy sets of potato nails.
But the best tip I picked up about potatoes is to cook them until they are 210 degrees. No more poking or squeezing or burning my fingers, just check the temp with a thermo. Works on golden potatoes and sweet potatoes too.