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Preheat the oven to 425℉
Wash the potatoes and cut them into bite-size pieces. Do not peel them.
Boil the potato pieces for about 8 minutes, until they can easily be pierced with a fork. Strain them and transfer them to a large mixing bowl.
Meanwhile, Mix the cornstarch, flour, baking powder, onion powder, garlic powder, paprika, salt, and pepper in a small bowl. Set aside.
Toss the partially boiled potatoes in the olive oil. Then add the seasoning mix and toss until the potatoes are coated.
Transfer the seasoned potatoes to a baking sheet and spread out in a single layer.
Bake at 425℉ 40 minutes until golden and crispy. Use a spatula to remove them from the pan. If they are a little stuck, carefully scrape them up.
Add all the ingredients for the sauce to a blender and blend until smooth. Refrigerate until ready to use.
Decrease the oven temperature to 300. Wrap the tortillas in aluminum foil and heat them in the oven for 10 minutes.
Add a layer of crispy potatoes to the bottom of each tortilla, then drizzle with the creamy chipotle sauce.
Next, shredded iceberg lettuce.
Top it off with a sprinkle of shredded cheddar.