Begin by scrubbing the russet potatoes under cold running water to remove any dirt. Peel the skin off and dice them into 1/2-inch cubes, ensuring uniformity for consistent cooking. Set aside the chopped potatoes in a bowl of cold water to prevent browning while you prepare the spice blend.

Heat a generous amount of oil in a large skillet over medium heat until shimmering, about 1-2 minutes. Drain the potatoes and add them to the hot oil in a single layer, making sure not to overcrowd the skillet. Cook for about 15 minutes, stirring occasionally, until they turn golden brown and crispy on all sides.

In a mixing bowl, combine salt, smoked paprika, chili powder, cumin, and cayenne pepper. Whisk the spices together until well-blended, ensuring a uniform distribution of flavors.

Once the potatoes are crispy, sprinkle the prepared spice blend over them, tossing to coat evenly. Add the minced garlic and continue cooking for an additional 1-2 minutes, stirring frequently until the garlic is fragrant and lightly golden.

Remove the skillet from heat and drizzle fresh lime juice over the crispy potatoes, tossing in chopped fresh cilantro for added flavor and freshness.

Transfer the seasoned potatoes to a serving dish, serving immediately while they are hot and crispy.