Begin by washing and peeling your russet potatoes, then cut them into small, bite-sized pieces for even cooking. Place the diced potatoes in a bowl of water and let them soak for 30 minutes. Drain and dry them with a clean towel.

In a large skillet, heat about two tablespoons of olive oil over medium heat. Once shimmering, add the dried potato pieces along with smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and pepper. Cook for approximately 15 minutes until golden and crispy.

Warm your tortillas in a pan or microwave. Load each tortilla with a portion of the crispy potatoes and customize with your favorite toppings. Serve immediately!