Chop Fingerling potatoes lengthwise and slice any long potatoes in half so all your potatoes are similar in size.

Place potatoes in a medium size mixing bowl.

Drizzle one tablespoon of the olive oil over the potatoes and stir to coat evenly.

In a small bowl combine the garlic, chipotle peppers, spices and brown sugar. Sprinkle over the potatoes and stir to coat evenly.

Heat a cast iron or nonstick skillet to medium heat and add remaining tablespoon of olive oil.

Cook potatoes for 12-15 minutes stirring regularly (at least every two minutes) so the sauce does not burn and the potatoes do not stick.

The potatoes are done when they are a bit crisp on the outside and fork tender.

Sprinkle with shredded cheddar if desired.