If you have chipotle flakes but no chipotle powder, grind the flakes in a clean coffee grinder or spice mill.

2 pounds medium Yukon Gold potatoes, each cut into 8 wedges
1/4 cup olive oil
1 1/2 teaspoons chipotle powder*
2 large garlic cloves, minced
2/3 cup cr�me fra�che or sour cream
4 teaspoons fresh lime juice

2 tablespoons chopped fresh cilantro
Lime wedges

Position rack in bottom third of oven and preheat to 400�F. Toss potatoes and oil in bowl to coat.
Transfer to large baking sheet, one cut side down. Roast 15 minutes.
Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes.
Sprinkle potatoes with 1 teaspoon chipotle powder, garlic, salt, and pepper; toss to coat.
Turn potatoes skin side down. Roast 10 minutes longer.
Meanwhile, stir cr�me fra�che, lime juice, and remaining 1/2 teaspoon chipotle powder
in medium bowl to blend. Season chipotle cream with salt and pepper.

Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.

* Available at Latin American markets and some supermarkets.

Makes 6 servings.