In a medium pot, add the guajillos, chile de arbol, onion and garlic. Cover with water. Bring to a boil at medium heat. Reduce heat and simmer for 8-10 minutes. Remove from heat, cover and let cool.
While the chiles cool, add the potatoes to a pot. Cover generously with water. Season with 1 1/2 teaspoons of salt. Bring to a boil, reduce heat and boil lightly until fork tender, about 15 minutes. Remove from heat, drain the water and reserve.
Using a slotted spoon, transfer the guajillos, chile de arbol, onion and garlic to the blender. Ad in the juice of 1 orange, 1 cup of cooking water, 1/4 cup of oil, salt and pepper to taste. Blend on high until very smooth. Strain the sauce into a bowl and reserve.
Preheat 2 tablespoons of oil to medium heat in a large skillet. Add the potatoes and cook just to warm and to lightly brown the skins. After a few minutes, pour in the strained chile sauce. Stir well to combine and cook for another 5 minutes. Serve right away. Garnish with lime juice, chopped cilantro, parsley or crumbled cheese.