Begin by washing the potatoes thoroughly under cold water, scrubbing away any dirt. Peel if desired, then dice the potatoes into uniform 1/2-inch cubes.

In a large skillet, heat 2 tablespoons of oil over medium heat until shimmering. Add the diced potatoes in a single layer and cook for about 15 minutes, stirring every 5 minutes until golden-brown and crispy.

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

Once the potatoes are golden-brown, sprinkle the spice mixture evenly over them and add the minced garlic. Stir gently for about 1-2 minutes until fragrant.

Remove the skillet from heat. Squeeze fresh lime juice over the crispy potatoes and sprinkle with chopped cilantro. Toss everything together and serve.