Instructions

• Prepare the guajillo peppers: confirm the 6 dried guajillo peppers are rinsed and stems removed. Place them in a small pot and add enough water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes, until the peppers are soft. Drain the peppers well.
• Heat the oil: warm 1 1/2 tablespoons vegetable oil in a large nonstick pan over medium-high heat.
• Fry the potatoes: add 1 pound peeled and cubed Yukon Gold potatoes to the hot oil with a pinch of kosher salt. Spread into a single layer and cook, stirring occasionally, until the potatoes are lightly golden on the outside and tender when pierced with a fork.
• Make the chile sauce: while the potatoes cook, combine the softened guajillo peppers, 1 garlic clove, 1/4 medium red onion (sliced, if using), and a pinch of ground cumin in a blender with about 1/4 cup water. Blend until smooth, adding a little more water if needed to reach the desired consistency. If you prefer a finer texture, strain the sauce through a fine-mesh sieve into a bowl.
• Combine and finish cooking: pour the blended pepper sauce over the fried potatoes in the pan. Stir to coat the potatoes evenly, then cook over medium heat for about 5 minutes so the flavors meld. Taste and adjust with kosher salt to your preference.
• Serve: transfer the papas con chile to a serving dish.
• Garnish and accompany: top with chopped scallions or cilantro and serve with lime wedges.