Place the potatoes in a large stock pot and cover with cold water. Bring to a boil over medium heat and boil until just fork tender, about 15 to 20 minutes. Drain the potatoes and let cool until you can comfortably touch them.

Preheat the oven to 425 degrees F.

Brush a baking sheet with about 1 ½ tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle or spray more olive oil on top of the potatoes. Sprinkle the potatoes with a big pinch of salt, pepper and garlic powder.

Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy.

While the potatoes roast, make the taco meat. Heat a skillet over medium heat. Add the ground beef and break it apart with a wooden spoon.

Cook, stirring and breaking apart the beef often, until it begins to brown. Add in the cumin, paprika, garlic powder, chili powder, and a big pinch of salt and pepper. Stir well to disperse all the seasonings. Cook until the beef is browned.

Optional: Make the meat saucier by mixing ½ cup cold water or stock with 1 ½ tablespoons flour. Slowly stream in the slurry while stirring with a wooden spoon. Stir often and cook over low for about 10 minutes to thicken.

Remove the sheet pan with the potatoes. Add a few spoonfuls of the taco meat on top. Top with a handful of cheddar cheese. Stick the pan back in the oven for 5 minutes, just until the cheese melts.

Remove the pan for the last time and add toppings like guacamole, sour cream, cilantro, and pickled onions. Serve immediately!