I use pequin chile peppers for this recipe. They are small dried chiles, about the size of a pea, and I've read that tepin chiles or chiltepin are similar (although whole they look more rounded). They are both hot; a great substitute is hot crushed red pepper flakes.
3 large russet potatoes (about 1 1/2 lbs.)
2 Tbsp. canola oil
2 cloves garlic, chopped
2 to 4 tsp. crushed dried pequin chile peppers
1/4 tsp. sea salt or to taste
Rinse potatoes and pierce each several times with a sharp knife. Place in microwave and cook on HIGH for 7 minutes. Let cool slightly and peel and cut into thick slices.
In a cast iron skillet, saute potatoes on one side in oil over medium heat until crispy and brown. Turn the potato slices and add garlic, 2 to 4 tsp. pequin chiles depending on how hot you like your food, and salt to taste. Cook an additional 2 to 3 minutes. Serve hot.
NOTE: To make Papas Con Chile Verde, substitute 1/4 c. chopped roasted peeled green chiles for the pequin chiles.