1. Bring a large pot of water to a boil. Cut up the potatoes into bite-sized pieces and partially cook the potatoes until soft, but not mashable. Drain and transfer to a parchment lined baking sheet.

2. Preheat an oven to 400-420 degrees F. Drizzle some olive oil over the potatoes and sprinkle on the cumin, garlic powder, chili flakes (optional), salt & pepper. Mix to coat all sides. Add more seasonings as desired. Bake in the oven for ~20-30 minutes or until golden brown and a bit crispy.

3. Fry the ground beef until mostly cooked through. Add in the taco seasoning and a bit of water and continue to fry for a few minutes.

4. Combine the crema ingredients in a blender or food processor and pulse until smooth. Add water to thin as needed. Adjust for flavours as desired.

5. Plate with the crispy cumin potatoes on the bottom and all of the fixings on top! Garnish with some cheese, pickled jalapeno,

the crema sauce, and some sliced green onions. Enjoy!