Scrub large baking taters clean with a brush and cold water. Bake uncovered at like 375 or 400 for about an hour or so, until they feel done in the middle with a fork. Don't wrap them in foil. That way the skin comes out slightly crisp with a nice texture. If you like eating the skin, it's best when cooked like this.

Quarter or half some skin on new potatoes. Light coating of light olive oil or veg oil, then add fresh rosemary or old bay spice. Roast at 375 or 400 for about 25 mins, until the pieces are tender in the middle.

Slice into fries. Soak in cold water for a few hours. Dry off with paper towels. Fry at 300 for 5 minutes. Take them out and drain on paper towels. They shouldn't really be brown yet at this point. Turn heat up to 400, once it reaches temp, re-fry them four or five minutes, until they look done. Drain on paper towels. Eat them.