Begin by washing and peeling the potatoes, then cut them into bite-sized pieces. Place the chopped potatoes in a large pot of water and bring to a boil over high heat. Once boiling, reduce to medium and cook for about 10 minutes or until they are easily pierced with a fork. Drain well and set aside to cool slightly.

In a large mixing bowl, combine olive oil with paprika, garlic powder, chili powder, cumin, and salt. Whisk until well blended to create a flavorful coating for the potatoes. Gently toss the drained potatoes in the mixture, ensuring each piece is well coated with the spice blend.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread the coated potatoes in a single layer on the baking sheet, ensuring they aren’t overcrowded. Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy.

While the potatoes are baking, prepare the creamy chipotle sauce. In a blender, combine mayonnaise, chipotle peppers, and a pinch of salt. Blend until smooth, adjusting the spice level to your preference.

Once the filling is ready, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. On each tortilla, layer a generous amount of the crispy potatoes, drizzle with the creamy chipotle sauce, and top with shredded lettuce and cheese.

Serve your Spicy Potato Soft Tacos immediately while everything is still warm, adding lime wedges and extra hot sauce on the side if desired.