Wash and dry the potatoes, keeping the skin on for extra texture.

Prick the potatoes with a fork and microwave them until they are tender but still firm, about 5-6 minutes.

Let the potatoes cool slightly, then dice them into bite-sized pieces.

Heat oil in a large skillet over medium heat, then add the diced potatoes, paprika, garlic powder, cumin, salt, and pepper.

Stir to coat the potatoes with the seasonings and oil. Press them into a single layer and cook for 3-4 minutes without stirring to develop a crispy crust.

Flip the potatoes and cook for another 3-4 minutes until golden brown and crispy to your liking.