Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, mix ¼ cup olive oil with all of the spices: 6 garlic cloves (minced), 1 tsp onion powder, 1 tsp paprika, ½ tsp cumin, ¼ tsp chili powder, ½ tsp salt, ¼ tsp ground black pepper.
Add the 6 large Yukon gold potatoes (washed and chopped) and stir everything together to coat evenly.
Spread onto a baking sheet in a single layer. Drizzle any leftover sauce from bowl on top. Bake for 35-40 minutes or until the edges are golden brown and the potatoes are crispy. Flip the potatoes every 15 minutes.