Wash and peel the potatoes, then cut into bite-sized cubes. Boil for about 10 minutes until fork-tender, then drain and cool.

Combine the drained potatoes with olive oil and seasonings in a mixing bowl, tossing well to coat.

Preheat oven to 425°F. Spread potatoes on a baking sheet and bake for 25-30 minutes, flipping halfway through until crispy.

To make the sauce, blend mayonnaise and chipotle peppers in a food processor until smooth.

Warm tortillas and fill them with crispy potatoes, drizzle sauce, and add lettuce and cheese.

Top with your choice of optional toppings and serve with lime wedges.