Slice up into chunky fry size a handful of potatoes. I think I used five. Toss them in a gallon sized Ziploc baggie and pour into about a 1/4 c. olive oil. Dump in the half bag of taco seasoning, close the baggie and start smooshing to get the potatoes well coated with both the oil and the seasoning.
Lay the potatoes without overlapping on a cookie sheet, and bake at 400 for about 20-30 minutes, keeping an eye on them so they don't burn.