Those tacos sound utterly fantastic!
Re the potatoes, a method I learned from Michael Chiarello involves pre-cooking wedges of yukon gold (start with cold water, bring to a boil, then simmer until the pottoes are about half done, 5-8 minutes) then drain, put in a big bowl, drizzle with olive oil and black pepper if you like pepper, it will stick better now, mix and lay out on a cookie sheet. Roast at around 425 until a well-developed golden brown. They'll be creamy soft in the center and crispy outside, and crispy in a way that stays crisp. You could also do the same with splats: precook whole small unpeeled yukons in the same manner, but cook them just a little further along, then smash lightly with the palm of your hand and work the surface with a fork to make sure it's not flat-smooth but uneven and craggy. Place on an oiled cookie sheet and drizzle with more EVOO. The uneven tops result in an outstanding crispy crust, and you can do quite a few of them for a crowd.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov