Poached Egg

Use a smallish nonstick frying pan. Put about 1/2 - 1" of water in it. Sprinkle in some salt. Bring to a boil. Reduce to simmer.
Carefully crack egg into the water. Gently shake the pan back and forth over the burner to prevent the egg from sticking to the bottom.
Some of the white will spread out, becoming kind of lacy. Don't worry about that part - you won't serve it. As the main part of the white begins to cook, use a spoon or your spatula to splash the simmering water over the top of the egg, cooking the yolk and the white both.
Continue the gentle shaking throughout the cooking process.
Use a spatula or slotted spoon to remove the egg.
Serve on toast, if you like.

Roasted Potatoes

2 large russet potatoes
Canola oil (or olive oil)
salt
pepper

Preheat oven to 400.
Scrub potatoes. Peel if you like (you don't have to peel them).
Cut potatoes into bite size pieces.
Use a paper towel or kitchen towel to dry the potatoes. THIS IS IMPORTANT!
Spread in a single layer on a cookie sheet.
Drizzle with oil.
Sprinkle with salt and pepper.
Mix up so each little potato is lightly coated with oil, then spread back out in single layer.
Put in oven. Cook for about 15 minutes, then stir them or shake them up to turn them.
Continue cooking, stirring or shaking every 10 or 15 minutes, till gold and crispy.

NOTE: The larger you cut your potatoes, the longer they'll take to cook. Smallish dice-sized cubes will take about 30 minutes total cooking time.