Begin by scrubbing the Russet or Yukon Gold potatoes under running water—do not peel them. Dice the cleaned potatoes into 1-inch cubes.

In a large pot, bring salted water to a boil and carefully add the diced potatoes. Boil for about 2-3 minutes until slightly softened. Drain the potatoes in a colander.

Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper.

In a mixing bowl, combine Lawry's seasoned salt, chili powder, and chipotle powder. Toss the parboiled potatoes in olive oil, then sprinkle the seasoning over them.

Spread the seasoned potato cubes evenly on the baking sheet. Roast for 35-40 minutes, stirring halfway through until golden brown and crispy.

Prepare the chipotle sauce by combining the chipotle ranch dressing and sour cream in a small bowl.

In a dry skillet or on a griddle, toast the corn tortillas over medium heat for about 30 seconds on each side.

To assemble each taco, take a warm tortilla, fill it with the crispy roasted potatoes, drizzle with chipotle sauce, and top with diced Roma tomatoes, shredded Cheddar cheese, and iceberg lettuce.