Place the potato slices in a gallon freezer bag and drizzle the oil, salt, and pepper over them.

Close up the bag and shake to coat the slices as evenly as possible.

Bake at 450° for about 20 minutes or until tender and lightly browned, turning once.

You can use this recipe with russet potatoes as well, but I usually leave out the hot pepper and instead add some non-salt seasoning or paprika.

Also, we like our fries a bit on the crispy side so I tend to roast them a bit longer, depending on the thickness of the slices.