Chipotle Potato Casserole

This recipe calls for chipotle chilis, which are smoked red jalapeños. You can buy them dried or canned. They're really tasty.

3 lb. red-skinned potatoes, skins on, scrubbed and diced
6 Tbs. canola oil
1 tsp. salt
1/2 tsp. ground cumin
2 cups diced onion
1 red bell pepper, seeded and diced, optional
1 4-oz. can diced green chiles
2 Tbs. chipotle chiles puréed with adobo sauce, or to taste
4 oz. shredded cheddar or Mexican blend cheese

Preheat oven to 375F. Lightly grease baking sheet.
Put diced potatoes in mixing bowl with 1/4 cup oil, salt and cumin, and toss to coat potatoes. Spread out on baking sheet. Bake 25 to 30 minutes, or until golden. Leave oven on.
Meanwhile, sauté onion, red bell pepper and green chiles in remaining 2 Tbs. oil. Add roasted potatoes and chipotle chiles, and toss well. Put into baking dish, and top with cheese.
Bake 15 minutes, or until cheese is just melted. Serve hot.