Preheat oven to 425°F; line a large baking sheet with parchment. Rinse and dry potatoes. Cut slices about 1/2 inch thick, two-thirds of the way through potatoes. Put potatoes on baking sheet and roast for 45 minutes.
Melt butter in a small saucepan over low heat. Add syrup and chipotle; season with salt. Keep warm. Brush each potato with glaze and return to oven to continue roasting until flesh is cooked, 10 to 15 minutes longer.
Adapted from Bobby Flay Fit. Copyright © 2017 by Bobby Flay with Stephanie Banyas and Sally Jackson. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.