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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). Optional: If you’d like extra-crispy potatoes, place them in a large saucepan or pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon of the kosher salt and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are almost knife tender but not totally soft, about 10 minutes. Drain in a colander, then shake the colander or stir gently with a fork to rough up the edges of the potatoes.
Place the potatoes on a rimmed baking sheet. Drizzle with ¼ cup olive oil, melted butter, or melted bacon fat. Sprinkle with the remaining 1 teaspoon kosher salt, ½ teaspoon chili powder if desired, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked paprika. Add the potatoes and toss to coat. Arrange into 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.