Preheat the oven to 450°F / 230°C and line a baking sheet with parchment paper.
Peel 8 medium gold potatoes and cut them into cubes. Spread them on the baking sheet in a single layer, drizzle with half of 2 tablespoons of olive oil, and sprinkle with ½ teaspoon of salt.
Roast for about 30 minutes, turning them halfway, until golden brown and crisp.
Meanwhile, heat the remaining oil in a small pan. Add 3 minced garlic cloves, half of 2 teaspoons of crushed red pepper, and half of 1 cup of chopped cilantro. Cook for about 2 minutes, until the garlic is golden.
Toss the potatoes with the garlic mixture, the remaining cilantro, and the remaining crushed red pepper. Serve with lemon wedges.
