Preheat your oven to 450°F and line a large baking sheet with parchment paper. While the oven heats, peel and cut the potatoes into uniform 1-inch chunks—this ensures they cook evenly and develop crispy edges. Place the cut potatoes in a large bowl.

In a small bowl, whisk together all the dry spices and seasonings until evenly combined. I like to do this in a separate bowl because it helps distribute the spices more evenly throughout the oil, preventing clumps and ensuring every potato piece gets coated with consistent flavor. Pour in the olive oil and stir until you have a smooth, well-mixed coating.

Pour the spice and oil mixture from Step 2 over the potatoes and toss thoroughly until every piece is well coated. Transfer the potatoes to your prepared baking sheet, spreading them in a single layer. I like to arrange them cut-side down initially because this helps them develop a crispy, caramelized bottom.

Place the baking sheet in the preheated 450°F oven and roast for 35-45 minutes, stirring the potatoes every 10 minutes. This frequent stirring ensures even browning on all sides and prevents sticking. The potatoes are done when they're golden brown on the outside and tender inside when pierced with a fork.

Remove the potatoes from the oven and taste a piece to check the seasoning. Add a pinch of extra salt if needed, then transfer to a serving dish while they're still warm. Serve immediately while they maintain their crispy exterior.