Boil the potatoes:
In a medium saucepan, boil the unpeeled baby potatoes in salted water for about 10 minutes, or until they are tender but still firm. Drain and allow them to cool slightly.
Preheat the oven:
Preheat your oven to 200°C (400°F).
Prepare the chipotle mayo:
In a large bowl, mix together the mayonnaise, chipotle paste, and water until well combined.
Coat the potatoes:
Once the potatoes are cool enough to handle, cut them into quarters and add them to the bowl with the chipotle mayo. Gently toss the potatoes until they are evenly coated.
Roast the potatoes:
Arrange the coated potato wedges on a roasting pan in a single layer. Roast in the preheated oven for about 15 minutes, until they start to turn golden and crisp.
Broil for crispiness:
For extra crispiness, switch your oven to the broil or grill setting and roast the potatoes for an additional 1-2 minutes. Keep a close eye to prevent burning.
Finish and serve:
Remove the potatoes from the oven and sprinkle them with flaky salt and chopped chives, if desired. Serve immediately and enjoy these crispy and flavorful wedges!