Spanish style potatoes seasoned with Mexican chipotle peppers and a zest of lime.
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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the olive oil, minced chipotle peppers, smoked paprika, garlic powder, salt, and honey.
Add the cubed potatoes to the bowl and toss thoroughly until every piece is evenly coated with the chipotle mixture.
Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not crowded so they crisp properly.
Roast for 30 to 35 minutes, flipping the potatoes halfway through, until they are golden brown and tender inside.
Remove the potatoes from the oven and immediately drizzle with the fresh lime juice while they are still hot.
Garnish with the fresh lime zest and chopped cilantro for a bright finish.
Serve warm as a side dish or with a dollop of sour cream to balance the heat.
