Sam: What we need is a few good taters.

Gollum: What's taters, precious? What's taters, eh?

Sam: Po-tay-toes! Boil 'em, mash 'em, stick 'em in a stew... Lovely big golden chips with a nice piece of fried fish.

As a poor college kid, I often find my plate full of potatoes. They are cheap, they are filling, found in bulk, and take a very long time to spoil. As an added bonus, these little starch balls are almost impossible to mess up.

I used four Yukon Gold potatoes roughly the size of my fist. 

Here is a picture of the potatoes fully covered with bread crumbs and olive oil.

Ingredients:

• 4 Yukon Gold potatoes

• salt and pepper to taste

• 1/2 Tbs cayenne pepper

• 3 Tbs bread crumbs

• 2 Tbs olive oil

• 2 Tbs garlic powder

Directions:

• wash potatoes and cut into 8ths (or roughly 1 inch pieces)

• put potato pieces in a bowl

• season with garlic powder, cayenne, salt, pepper

• add olive oil to potatoes and coat in the bowl

• add bread crumbs in seperate bowl

• transfer potato pieces to bread crumbs and coat each piece

• place in a foil lined baking tray

• set oven to 425 F for 20 minutes

• after 20 minutes take out and flip/rotate potatoes

• place in oven at 425 F for another 20 minutes

Fresh out of the toaster oven.

Clean up:

The foil takes care of the mess, and I had two bowls I needed to wash when everything was said and done. If you are feeling lazy you can actually just leave the potatoes in the oven for 40 minutes without taking them out. The pieces are so small, everything will be cooked through. I also like not having to babysit the potatoes as they cook, which allowed me to do laundry while I waited for them to cook. I like to serve it with some sort of protein, be it meat or eggs. Serving them with just ketchup is good too. Bon appetit!