Step 1

Preheat the oven to 400 degrees F and lightly oil a large rimmed baking sheet or two smaller baking sheets.

Step 2

Peel the potatoes and dice into 3/4 inch sized chunks. Rinse the potatoes in cold water. In a large pot, bring water to a boil (enough to cover all the potatoes). Carefully add the potatoes and boil for 5-7 minutes. The potatoes shouldn't be too soft; you should still feel some resistance when pierced with a fork, since we will also bake them.

Step 3

Drain in a strainer and let sit for about 3 minutes until dry. Once dry, shake the strainer a little. You should see some rough starch on the potatoes.

Step 4

In a large bowl, combined the parboiled potatoes, olive oil, cornstarch, onion powder, garlic powder, cumin, paprika and cayenne pepper. Toss well to combine.

Step 5

Transfer the coated potatoes to the prepared baking sheet and arrange in a single layer.

Step 6

Bake for 40-45 minutes, flipping the potatoes over halfway through, until they are golden brown and crispy.

Step 7

Serve in warmed tortillas with plenty of chipotle sauce, shredded cheese, lettuce and diced tomatoes. Enjoy!