Rinse and scrub the potatoes then dry them well in a towel. You can peel them if you like but not required.
Slice them into 1 inch rounds or cut them into 1 inch cubes and add them to a mixing bowl.
Drizzle over the top with a drop of olive oil (or tahini)and the spices. Use your hands and toss well to combine and get even coverage all over.
Place them on a parchment lined baking sheet without touching each other and roast in the hot oven for 10 minutes.
If you cut the potatoes into rounds use a pair of kitchen tongs and flip them over. Cook an additional 10 to 15 minutes until golden brown around the edges. If you cut them into cubes then use a spatula and give everything a gentle toss after 10 minutes and continue cooking another 15 minutes or so until golden brown to your liking.
To make these potatoes without oil and WFPB compliant, use a nice drizzle of tahini instead of the oil and make sure to coat well all over.