Set a pot of water to boil.
Wash and cube your potatoes and add to the boiling water for 5 minutes. Drain them and spread them out to dry.
While the potatoes are boiling and drying, dice the onion and mince the jalapeños and garlic. Add the onions to a skillet with the olive oil over medium heat until they start to become translucent, 2-4 minutes. Then add the jalapeños for another 2-3 minutes. Finally, add the garlic.
If necessary, add a bit more oil to the skillet and add the drained potatoes into a single layer. Cook for 15 minutes or until the potatoes have browned to your liking. Stir occasionally to prevent the onions, chiles, and garlic from burning (I do like a "blackened char" on mine though).
During the last couple of minutes of cooking, add the spices and herbs and stir to combine.