Wash and slice potatoes about 1/4" thick for crispy potatoes or 1/2" thick for soft centers. Just cut them all the same thickness. Peeling is optional.
Toss potato slices with oil and seasoning mix.
Spread sliced potatoes in a single layer on a large cookie sheet.
Roast for 15 to 20 minutes until golden crispy. Watch carefully in the last 5 minutes as they may turn from golden crispy to burnt quite quickly.
Enjoy right out of the oven for maximum crispiness.
Notes
Choose russet potatoes for a soft, tender interior. Waxy potatoes (red or yellow) will get crispy all the way through.