Preheat the oven to 400 degrees Fahrenheit (200 Celsius).
Cut the potatoes into small bite-sized pieces. (No need to peel them as long as they’re well-washed and thin-skinned!)
Put the potatoes into a large bowl and drizzle with the olive oil. Toss the potatoes to completely coat them in the oil. If they’re not generously coated, add a bit more oil and toss again.
Sprinkle the salt, cumin powder, and chili powder over the potatoes, and toss again to coat them evenly. Feel free to add more chili powder if you want them spicier!
Line a baking sheet with parchment paper and spread out the potatoes in a single layer
Roast the potatoes until they begin to soften and show some color, about 15-20 minutes. Take them out and stir them around thoroughly so different sides will be on the pan. Return them to the oven.
Continue cooking for another 15-20 minutes or until golden-brown on some sides, crispy, and tender all the way through.