Scrub potatoes. Slice potatoes lengthwise into 1/2 inch slices; then cut each slice into 1/2 to 3/4-inch wide fries.
In a large bowl, gently toss potatoes in 1-2 tablespoons olive oil and salt and pepper. The potatoes should all be thinly coated but not dripping with oil.
Line a baking sheet with a silpat or foil (non-shiny side) and place potatoes in a single layer on the prepared cookie sheet.
Cook until done (about 25 minutes), turning once or twice during cooking to allow a golden-brown crust to form on the potatoes. They’ll develop a delicious crunch on the outside and soft inside.