Peel the potatoes and cut into 1-inch cubes. Place in a small pot, cover with cold water and add 2 teaspoons of the salt. Bring to a boil, then simmer for 10 minutes until tender. Drain and return to pot.

In a small bowl, stir together the sour cream, remaining 1/2 teaspoon salt, onion powder, paprika, cumin, garlic powder, black pepper and cayenne.

Add the sour cream mixture to the drained potatoes and mash until smooth and well combined.

One by one, heat the tortillas in a dry 12-inch skillet over medium heat for 10-15 seconds per side to warm through and enhance their flavor and pliability.

Spread a generous 2 tablespoons of the potato filling down the center of each warmed tortilla. Gently fold in half to form a taco shape.

Heat the safflower oil in the same skillet over medium-high heat until shimmering.

Working in batches, fry the tacos for 80-90 seconds per side until crispy and golden brown. Transfer to a paper towel-lined plate to drain.

To serve, top or stuff each crispy taco with cheddar cheese, chopped cilantro, and minced red onion.