Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the diced potatoes into a large mixing bowl and add olive oil, ground cumin, smoked paprika, garlic powder, onion powder, and salt. Toss to coat the potatoes evenly.

Spread the seasoned potatoes in an even layer on the prepared baking sheet. Bake for about 35 minutes, flipping halfway through, until the potatoes are tender and crispy.

While the potatoes are baking, prepare the chipotle sauce by whisking together the vegan mayonnaise, chipotle chili paste, lime juice, and maple syrup in a small bowl.

Once the potatoes are done, remove them from the oven. Warm the corn tortillas in a skillet over medium heat or directly over a gas flame for a few seconds on each side.

Assemble the tacos by placing a portion of the roasted potatoes onto each tortilla. Drizzle with chipotle sauce and add desired toppings such as shredded lettuce, diced tomatoes, sliced avocado, and fresh cilantro. Serve immediately.