Parboil the cubed potatoes. Put them in a pot and cover them with water. Add a pinch of salt.
Cover and bring to a boil over high heat. About 5-7 minutes.
Uncover and cook at a rolling boil for 5 more minutes until slightly soft.
Drain and rinse with cold water.
Dab dry with a paper towel and put into a bowl.
Mix the cornstarch, cornmeal, salt and pepper in a bowl until combined. Add to the bowl with the potatoes.
Drizzle on the oil or broth and mix well so they are covered.
Spread out on a parchment lined baking sheet.
Bake covered for 30-35 minutes, until potatoes are golden and soft.
Meanwhile prep any toppings you want.
Serve in tortillas with all your favorite toppings!
Notes
Oil will help the coating stick better, but broth will work as well.
You can also skip the crispy coated potatoes and use my breakfast potato recipe instead, but leave out the peppers and onion to make it plain potatoes.