Toss potatoes in a baking dish with oil, garlic, and salt. Bake for 40 minutes until golden brown. Turn them over half way through, really getting under them and scraping them from the pan. This often results in thin little bits that get extra crispy.
If you want to keep the potatoes from sticking, you can line your baking sheet with parchment paper.
I always remove potato skins since reading that potentially toxic glycoalkaloids which repel pests are concentrated in the skin of the potato.