Cheesy Fiesta Potatoes
Cheesy Fiesta Potatoes are a crowd-pleasing, flavorful dish that’s become a favorite in many households. Known for their rich, cheesy taste and perfectly crispy texture, these potatoes are versatile enough to be served as a side dish, a snack, or even the star of the meal.
Equipment
- Mixing Bowl
- Baking Sheet
- Saucepan
Ingredients
Essential Ingredients
- 4 medium Russet or Yukon Gold Potatoes Cut into bite-sized cubes.
- 2 tablespoons Olive Oil For coating the potatoes.
- 1 teaspoon Paprika For seasoning.
- 1 teaspoon Garlic Powder For seasoning.
- 1 teaspoon Onion Powder For seasoning.
- 1/4 teaspoon Cayenne Pepper Optional for heat.
- 1 teaspoon Salt To taste.
- 1 teaspoon Black Pepper To taste.
- 2 tablespoons Butter For the cheese sauce.
- 2 tablespoons Flour For thickening the cheese sauce.
- 1 cup Milk For the cheese sauce.
- 1.5 cups Shredded Cheddar Cheese For the cheese sauce.
Optional Add-ins
- 1/2 cup Sour Cream For topping.
- 1/4 cup Chives or Green Onions For garnish.
- 1/4 cup Diced Jalapeños Optional for topping.
Instructions
- Step 1: Wash and cut the potatoes into bite-sized cubes. Optionally peel them.
- Step 2: In a large bowl, toss the cubed potatoes with olive oil, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly coated.
- Step 3: Cook the potatoes by baking at 425°F (220°C) for 25-30 minutes, frying for 15-20 minutes, or air frying at 400°F (200°C) for 15-20 minutes until crispy.
- Step 4: In a saucepan, melt butter, stir in flour to make a roux, then whisk in milk until thickened. Stir in cheddar cheese until melted.
- Step 5: Combine the crispy potatoes with the cheese sauce in a serving dish, stirring to coat evenly.
- Step 6: Serve immediately, garnished with sour cream, chives, or jalapeños as desired.
Notes
For a healthier version, consider using sweet potatoes and reducing the cheese. You can also add more vegetables for added nutrition.