Instructions

• Rinse the 6 dried guajillo peppers and remove stems. Place them in a small pot and add enough water to cover the peppers. Bring to a boil, reduce heat, and simmer until the peppers are soft, about 12–15 minutes. Drain the peppers, reserving about 1/4 cup of the cooking liquid; set both aside.
• While the peppers simmer, heat 1 1/2 tablespoons vegetable oil in a large nonstick pan over medium-high heat. Add the 1 pound Yukon Gold potatoes (peeled and cubed) and a pinch of kosher salt. Cook, stirring occasionally or shaking the pan, until the potatoes are cooked through and lightly golden on the edges, about 10–15 minutes. Reduce heat if the potatoes brown too quickly.
• Place the softened peppers in a blender with 1 garlic clove, the 1/4 medium red onion (sliced) if using, and a pinch of ground cumin. Add about 1/4 cup of the reserved pepper cooking liquid to start. Blend until smooth, adding more of the reserved liquid a tablespoon at a time if needed to reach a pourable sauce consistency. If you prefer a finer texture, strain the sauce through a fine-mesh sieve into a bowl.
• Pour the pepper sauce over the fried potatoes in the pan. Stir gently to coat the potatoes evenly. Cook over medium heat for 3–5 minutes to let the flavors meld. Taste and season with additional kosher salt as needed.
• Transfer the papas con chile to a serving dish. Garnish with chopped scallions or cilantro and serve with lime wedges.