Roast or sauté the diced potatoes in a skillet with olive oil and sea salt until they’re golden brown and crispy on the outside and tender on the inside. Don’t overdo the seasoning so the sauce takes center stage. Gently warm the guajillo sauce and pour it over the hot potatoes, allowing its intense yet mellow flavor to permeate every bite. Top with chopped onion, fresh cilantro, and a squeeze of lime, if desired. Serve as a filling for vegetarian tacos, a side dish, or a dish to share.
