In a large skillet, heat about ¼ inch of vegetable oil over medium heat until it shimmers, roughly 5 minutes.

Add the diced russet potatoes to the hot oil in a single layer and cook for about 15 minutes, stirring occasionally, until golden brown.

Combine salt, smoked paprika, chili powder, cumin, cayenne pepper, and minced garlic in a small bowl and whisk together.

Once the potatoes are crispy and golden, sprinkle your spice mixture over them and add fresh lime juice, stirring gently.

Remove from heat and toss with freshly chopped cilantro before serving.