Arrange a rack in the middle of the oven and heat the oven to 425ºF.

Cut 2 pounds Yukon Gold potatoes into 1 ½-inch chunks (no need to peel). If you'd like extra-crispy potatoes, place them in a large saucepan and cover with cold water by about 1 inch. Add 1 tablespoon of kosher salt and bring to a boil over medium-high heat. Reduce the heat and cook until almost knife tender, about 10 minutes. Drain and rough up the edges.

Place the potatoes on a rimmed baking sheet. Drizzle with ¼ cup olive oil, melted butter, or bacon fat. Sprinkle with the remaining 1 teaspoon kosher salt, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked paprika. Toss to coat and arrange in a single layer.

Roast, stirring every 20 minutes, until golden brown and very crisp, 40 to 60 minutes total. Taste and season with more kosher salt as needed. Garnish with 2 tablespoons finely chopped fresh parsley or cilantro if desired.