Begin by scrubbing the potatoes thoroughly under running water. Next, peel them and cut into evenly-sized 1/2-inch cubes to ensure uniform cooking.

Heat about 2 tablespoons of oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the diced potatoes in a single layer. Cook for about 15 minutes, stirring every 5 minutes, until golden brown and crispy.

While the potatoes are frying, combine salt, smoked paprika, chili powder, cumin, and cayenne pepper in a small bowl. Whisk until well blended.

Once the potatoes are crisp and golden, evenly sprinkle your spice blend over them and stir gently to coat.

Immediately add the minced garlic to the skillet, stirring quickly. Sauté for 1 to 2 minutes until fragrant and lightly golden.

Remove the skillet from heat and drizzle fresh lime juice over the potatoes. Toss well to combine and serve hot, garnished with fresh cilantro.