Preheat your oven to 425°F (220°C). In a bowl, toss the diced potatoes with olive oil, cumin, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
Roast the Potatoes:
Spread the potatoes in an even layer on a baking sheet. Roast in the preheated oven for 25–30 minutes, flipping halfway through, until golden and crispy on the outside and tender on the inside.
Prepare the Toppings:
While the potatoes are roasting, prep the toppings. Dice the tomatoes, red onion, and chop the cilantro. Set them aside in separate bowls. If you’re using queso fresco or any other toppings like sour cream or guacamole, have them ready as well.
Warm the Tortillas:
Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and slightly toasted.
Assemble the Tacos:
Once the potatoes are roasted, fill each warm tortilla with a generous amount of crispy potatoes. Top with shredded lettuce, diced tomatoes, red onion, cilantro, and crumbled queso fresco.
Serve:
Drizzle with sour cream or guacamole, if desired. Serve immediately and enjoy!
Serving and Storage Tips:
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