Preheat the oven to 400 degrees Fahrenheit.

In a large bowl, toss the diced potatoes with olive oil, chili powder, Cajun seasoning, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper until evenly coated.

Spread the seasoned potatoes in a single layer on a baking sheet and roast for 35-40 minutes, flipping halfway through, until the potatoes are soft and golden brown.

While the potatoes are roasting, warm the tortillas in the microwave until soft and pliable.

Once the potatoes are done, assemble the tacos by spooning a portion of the roasted potatoes into each tortilla, followed by a generous sprinkle of shredded cheese.

Place the filled tortillas on a lined sheet pan, folding them in half and gently pressing down so they stay folded.

Heat a tablespoon of vegetable oil in a large skillet over medium-high heat.

Carefully fry 3-4 tacos for 2-3 minutes on each side, until golden and crispy.

Add another tablespoon of oil to the pan between batches and continue until all the tacos have been fried.

Transfer the fried tacos to a plate lined with paper towels to drain excess oil.

Sprinkle with flaky sea salt and serve with minced red onion, more cheese, fresh cilantro, sour cream, salsa, and cilantro for garnish if desired.