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Heat the oven to 425°F.
Place the potatoes in a large pot and cover with cold water by about an inch. Add the salt to the water.
Bring to a boil and cook until the potatoes are fork tender but not falling apart, about 10 to 15 minutes depending on size. Drain well.
Put the potatoes back in the pot, toss with the fat and then with the spice mixture until evenly coated.
Spread the potatoes onto a sheet pan lined with parchment paper in a single layer.
Roast for about 40 minutes, tossing once or twice during cooking, until browned and crispy around the edges.
Serve immediately with warmed tortillas and topped however you like.