Heat oven to 425 degrees. Add diced potatoes to a large sheet pan and drizzle with oil.
Sprinkle with cumin, chili powder, oregano, garlic powder, and a couple large pinches of salt and pepper. Toss to coat the potatoes evenly.
Roast for 20 minutes, then flip and roast for another 5-10 minutes or until potatoes are fork-tender.
Broil potatoes on high for 1-2 minutes or until the taters are crispy on the outside.
Serve roasted potatoes in fluffy flour tortillas with all your favorite taco toppings. We like fresh chopped cilantro, Creamy Avocado Sauce, and crumbled Cotija cheese best!
