📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting those perfectly crispy potatoes!
2. Wash and chop: Scrub your potatoes well and cut them into roughly 1-inch cubes. I like to aim for similar sizes to ensure even cooking. Don't be afraid to get a little rustic with your cuts!
3. Boil (optional but recommended): I personally like to parboil my potatoes for about 5 minutes. This helps them cook through evenly and get super crispy on the outside. You don't HAVE to do this, but I highly recommend it!
4. Dry those taters! Seriously, this step is important. Get as much moisture off the potatoes as possible. You can pat them down with a clean kitchen towel or even use a salad spinner if you're fancy. The drier they are, the crispier they will get!
5. In a large bowl, whisk together the olive oil, chipotle peppers in adobo sauce (I use about 2-3 depending on how spicy I want it), cumin, garlic powder, smoked paprika, salt, and pepper. Give it a good whisk!
6. Add the potatoes and toss to coat evenly. Make sure every single potato cube is generously coated with the delicious chipotle mixture. Get your hands in there if you want; there's nothing quite like it!
7. Spread the potatoes in a single layer on a large baking sheet. Avoid overcrowding; this will lead to steaming instead of roasting. If you need two baking sheets, go for it!
8. Roast for 30-40 minutes, flipping halfway through. Keep an eye on them— ovens vary—and adjust the cooking time if needed. You want them golden brown and crispy on the edges, and perfectly tender in the middle.
9. Once they are perfectly roasted, remove from the oven and let them cool slightly. I know it's hard, but it'll make them easier to serve and prevent them from falling apart. If you want to serve them warm, this is totally fine too!
10. Garnish and serve! I like to sprinkle some fresh cilantro on top for a pop of color and freshness. Serve immediately and enjoy! You did it! You made awesome potatoes!