Place your empty baking dish/dishes in the oven and preheat to 450 degrees.

Wash and scrub or peel your potatoes. Slice them 1/8" to 1/4" thick.

Place the sliced potatoes in a large soup pot and add enough cold water to cover the top layer by at least an inch. Add a tablespoon of table salt.

Bring the potatoes to a boil and let them simmer just for 5 minutes. (It takes mine 10 minutes to come to a boil, so they cook for 15 minutes total. Your stove may vary.)

Immediately drain the potatoes and pour them back into the hot pan so any excess water will evaporate.

Pour the parboiled potatoes into a large boil. Drizzle with olive oil and stir till well coated.

Add the salt and pepper and stir vigorously until all the slices are seasoned.

Remove the hot pan from the oven and add the potatoes. Make sure to use a rubber spatula to scrape out all of the oil and seasoning onto the potatoes!

Spread the potatoes out as evenly as possible. For the crispiest potatoes, make sure they are in a single layer. (You will probably need two pans, so it I'm in a rush, I will sometimes just layer them a bit- that's fine.)

Bake for 20-25 minutes at 450°. Remove from the oven and flip the potatoes over. Bake for another 20-25 minutes or until as crisp as you like.

Serve as is, or serve with dipping sauce like ketchup, fry sauce, ranch, or honey mustard. Enjoy!