Preheat the oven to 220°C (430°F) and line a large baking sheet with parchment paper.
Place the potato cubes, 1 tablespoon arrowroot flour, 2 teaspoons olive oil, 1 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne pepper onto the baking sheet. Use your hands to thoroughly mix until the potatoes are well coated.
Roast for 24-28 minutes, or until the potatoes are golden brown and crisp. If necessary, stir the potatoes halfway through the cooking time.
Once the potatoes are ready, assemble the tacos. Add a portion of potatoes to the base of each tortilla, then top with pickled onions, avocado, and parsley. Serve immediately.
Spelt Tortillas, Pickled Onions, 1-2 ripe avocados, Parsley or cilantro
Notes
Sub sweet paprika if you don't have smoked. It adds a nice flavour but isn't mandatory.The oven temperature is fairly high for the potatoes, so keep an eye out to make sure they don't burn. They should be nicely browned, crisp and golden, but not burning around the edges. Stir them if they're started to get too dark at the sides of the pan.Unfortunately, leftovers aren't great cold here. That being said, if you have extra and don't assemble the tacos, the potatoes are easily reheated in a frying pan. Add a tiny splash of oil and heat, stirring frequently, until warm.