Wash and peel the potatoes, then cut them into bite-sized pieces. Boil them in salted water for 8-10 minutes until tender but firm, then drain and cool.

In a mixing bowl, combine olive oil, chili powder, garlic powder, cumin, salt, and pepper. Toss the boiled potato pieces until coated.

Preheat your oven to 425°F (220°C). Spread the potatoes on a baking sheet and bake for 30-40 minutes until golden brown, flipping halfway through.

In a blender, combine mayonnaise, chipotle peppers, and any additional spices. Blend until smooth, adjusting spiciness as desired.

Shred the lettuce and cheese for topping while the potatoes cool after baking.

Warm tortillas in a skillet. Fill each with crispy potatoes, drizzle with chipotle sauce, and top with lettuce and cheese before serving.