Preheat your oven to 450°F / 232°C convection bake and line a large baking sheet with parchment paper. Set it aside.
Peel and dice your potatoes into half-inch cubes. You should get about 4 cups of cubed potatoes. Place them in a large mixing bowl with the oil (if using) and all the seasoning. Mix well.
Arrange the cubed potatoes in a single layer on your prepared tray and bake for 15 minutes. Then flip your potatoes and bake another 10-15 minutes, until crispy.NOTE: If you don't have a convection oven, you may need a few extra minutes to reach desired crispiness level.
While the potatoes are baking, prepare any other toppings you'd like. Then assemble your potato tacos with a generous amount of potatoes and your choice of toppings.
Notes
Cut the potatoes as evenly sized as possible for even cooking.Don't crowd the potatoes on your baking tray. Arrange them in a single layer with plenty of space so they crisp up nicely.For oil-free, omit the oil and use a flavourful broth in its place. At the halfway point, spray a little more broth or water on the potatoes if they look dry. Watch carefully to prevent burning.The potatoes will keep for 3-4 days in a sealed container in the fridge, however, they will lose some crispiness. Reheat in the oven or toaster oven to return to a crispy state.Store leftovers separately and assemble just before enjoying. Nutritional information is for ⅙ of the potatoes and black beans with one wrap and does not include optional toppings.