1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.

2. Rinse the cubed potatoes under cold water, then dry them very well with a clean towel.

3. Toss the potatoes with 3 tablespoons olive oil, salt, black pepper, paprika, cumin, and half of the Aleppo pepper or chili flakes.

4. Spread the potatoes in a single layer on the baking sheet, leaving space between the cubes.

5. Roast for 35 to 45 minutes, flipping once, until the potatoes are golden, crisp on the edges, and tender inside.

6. Warm 1 tablespoon olive oil in a small skillet over low heat, then add the minced garlic and cook for 30 to 60 seconds until fragrant.

7. Stir in the lemon zest, lemon juice, and remaining Aleppo pepper or chili flakes.

8. Transfer the hot roasted potatoes to a serving bowl and toss with the lemony garlic mixture.

9. Add the chopped cilantro or parsley, taste, and adjust with more salt, lemon, or chili if needed.

10. Serve immediately while the potatoes are hot and crispy.