Start by scrubbing the potatoes thoroughly under running water. Peel them if you prefer, then chop the potatoes into 1/2-inch cubes for optimal crispiness.

In a large skillet, pour in enough oil to coat the bottom and heat it over medium heat for about 2-3 minutes.

Once the oil is hot, carefully add the diced potatoes in a single layer and cook for about 15 minutes, stirring every 5 minutes.

While the potatoes are cooking, combine the salt, smoked paprika, chili powder, cumin, and cayenne pepper in a small bowl.

Once the potatoes are golden and crispy, sprinkle the spice mix evenly over them and toss in the minced garlic.

Remove the skillet from the heat and freshly squeeze lime juice over the potatoes. Garnish with chopped cilantro.