Peel and dice Yukon Gold potatoes into ½-inch cubes.

Place diced potatoes in a medium saucepan, cover with cold water, and add 1 ½ teaspoons of sea salt. Boil for 8-10 minutes, or until fork-tender. Drain well.

In a bowl, combine drained potatoes with sour cream, onion powder, paprika, cumin, garlic powder, black pepper, cayenne pepper, and the remaining 1 teaspoon of sea salt. Gently mash with a fork until mostly broken down but still textured.

Warm tortillas by wrapping in a slightly damp paper towel and microwaving for 30 seconds, or warming on a dry skillet.

Heat safflower oil in a large skillet over medium-high heat until shimmering.

Spoon potato mixture onto one half of a warm tortilla and fold in half.

Carefully place folded tacos into hot oil (in batches, if necessary) and fry for 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.

Serve immediately, topped with shredded cheddar cheese, cilantro, and minced red onion.