In a large bowl, toss the potatoes with the oil and spices.
Spray a shallow baking pan or cast iron pan with cooking spray or rub lightly with oil. Spread the potatoes in the bottom of the prepared baking pan. Try to have the potatoes in a single layer with space in between for the ultimate crispiness.
Bake for 25 minutes, or until potatoes are tender. Stir the potatoes once after about 15 minutes of baking so they brown on all sides. Turn the broiler on low and broil the potatoes for about 5 minutes to brown them even more. This is optional, but it makes the potatoes crispy. Watch the potatoes closely while they are under the broiler so that they don't burn.
The exact time of baking depends on how large the potato chunks are. Ours were about 1" cubes and took 27 minutes.Want the potatoes even crispier? Try soaking the cut potatoes in ice cold water for at least 30 minutes before cooking. This pulls out some of the excess starch and helps the potatoes to crisp up.Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 4, with 1 serving being 1/4 of the potatoes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**