Cut the potatoes in half. Toss with oil and salt and place cut side down on a lined baking sheet. Roast until the potatoes are nice and crispy, about 30 minutes.
In the meantime, whisk together the chipotles in adobo, zest and juice of the lime, and garlic powder.
Take the potatoes out of the oven and toss with the chipotle sauce. Garnish with cilantro and lime wedges. Enjoy!