Begin by peeling the potatoes and cutting them into small cubes. Place the cubed potatoes in a pot and cover with water. Add 1 teaspoon of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are tender.

Drain the potatoes and return them to the pot. Mash the potatoes with a fork or potato masher until smooth. Stir in the cumin, garlic powder, onion powder, black pepper, and chopped cilantro until well combined.

In a skillet, heat about 1/4 inch of vegetable oil over medium heat. While the oil is heating, warm the corn tortillas in a separate pan or microwave until pliable.

Take a tortilla and add a generous spoonful of the potato mixture to the center. Fold the tortilla in half to create a taco shape. Repeat with the remaining tortillas and filling.

Once the oil is hot, carefully place the folded tacos in the skillet, cooking in batches if necessary. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the oil and place on paper towels to drain excess oil.

Serve the crispy potato tacos warm with sour cream and salsa on the side.