To serve 4, take 1 lb. of large red or white potatoes, peel them if desired andcut into fry-size strips. Soak them in several changes of cold water until the water no longer turns cloudy when you swish the pieces around. This step helps draw out excess starch and speeds the cooking process. Drain the potatoes well and spread them on several thicknesses of paper towels. Pat dry, changing the towels as needed. You want to remove as much of the surface moisture as possible. Mix dry potatoes in bowl with oil and garlic salt. Spread the potatoes on a baking sheet in a single layer. Sprinkle with black pepper and maybe some fresh herbs (rosemary is good). Bake at 400 degrees for 20 to 30 minutes. Flip the pieces occasionally during this time so they don't stick to the pan and so that they brown evenly on all sides. Exact time will depend on the thickness of the potatoes, but what you're looking for is a nice, golden color. Serve with your favorite condiment: ketchup, vinegar, relish or even salsa.