Regular version:

1. Chop potatoes into bite-sized pieces.
2. Line a baking sheet with parchment paper or a silicone mat.
3. Preheat oven to 425 degrees F.
4. Bring a large pot of water to a boil and add 1/4 tsp of salt.
5. Once boiling add vinegar and then potatoes.
6. Cook on high for 10 minutes.
7. Strain potatoes into a colander and then spread out on a parchment or silicone lined baking sheet.
8. Lightly pat at potatoes with a paper towel to dry.
9. In a small bowl combine spices (mustard,garlic, chili, salt and pepper).
10. Drizzle potatoes with oil and then sprinkle with spices until well-coated.
11. Bake on bottom rack for 20 minutes.
12. After 20 mins, move potatoes to top rack and bake for another 20 minutes.
13. Serve warm.

Quick version:

1. Poke holes in potatoes with a fork and place in a large microwave-safe bowl.
2. Microwave on high for 4-5 minutes.
3. Potatoes will be hot so carefully slice into bite-size pieces.
4. Combine spices in a small bowl.
5. Heat up a cast-iron skillet over medium-high heat and add avocado oil.
6. Add potatoes and top with spices. Stir so potatoes are well-coated.
7. Cook on stovetop for about 10 minutes or until potatoes have reached desired level of crispiness. Stir occasionally.
8. Serve warm.

*Use an all-purpose potato like yukon gold or kennebec for best results. Equivalent to about 5-6 medium potatoes.