Start by peeling and chopping your Yukon Gold potatoes into even-sized pieces. Place them in a large pot of salted water and bring to a boil over medium-high heat. Cook for about 10 to 15 minutes, or until the potatoes are fork-tender. Once cooked, drain the potatoes and let them cool slightly while you prepare your filling.

Transfer the drained potatoes to a mixing bowl, and using a potato masher, mash them until smooth and creamy. Make sure there are no lumps for a smooth filling.

In a skillet over medium heat, add a drizzle of olive oil and bring it to temperature. Toss in the diced white onion and sauté for 2 to 3 minutes, until the onions become soft and translucent.

Combine the sautéed onions with the mashed Yukon Gold potatoes. Stir in chili powder, paprika, ground cumin, garlic powder, and dried oregano. Mix well until the spices are fully incorporated.

Preheat your oven to 350°F (175°C). Lay the corn tortillas on a baking sheet and place them in the oven for about 4 to 5 minutes.

Once the tortillas are warmed, remove them from the oven. Spread approximately 1/4 to 1/3 cup of the prepared potato filling on one half of each tortilla. Add a sprinkle of shredded Oaxaca cheese. Fold the tortillas over, encasing the filling.

In a large skillet, heat canola oil over medium-high heat until it shimmers. Add the folded tacos in batches, frying each side for 2 to 3 minutes until golden brown and crispy.

Once fried, transfer the crispy potato tacos to a plate lined with paper towels to drain any excess oil. Top your tacos with shredded iceberg lettuce, thinly sliced onions, Mexican crema, crumbled Cotija cheese, and chopped cilantro for a vibrant finish.

Serve the crispy potato tacos warm, garnished generously with your favorite toppings.