Preheat the oven to 250°C (450°F).

Peel the potatoes and cut them into uniform cubes. Place them in a mixing bowl.

Drizzle with olive oil and sprinkle with salt, tossing to coat the potatoes.

Spread the potatoes on a large baking sheet lined with parchment paper in a single layer.

Roast in the oven for 30 to 40 minutes or until the tops are golden and crispy without needing to turn them.

Remove the baking sheet from the oven and set aside, leaving the potatoes on.

In a small bowl, mix the spices (cumin, paprika, coriander, cayenne, black pepper).

Heat the oil in a frying pan and sauté the minced garlic for about 1 minute without browning.

Remove the pan from heat and add the spice mix.

Stir the spices for 1 minute to release their flavors.

Using a spatula, pour the spice mixture over the potatoes. Toss well to thoroughly coat them.

Adjust seasoning by sprinkling the potatoes with salt and chopped coriander, then mix again.

Serve hot with a squeeze of lemon juice.