Cheesy Fiesta Potatoes
Crispy seasoned potato bites topped with warm nacho cheese sauce, shredded cheddar, sour cream, and jalapeños. A quick and easy Taco Bell copycat recipe ready in under an hour.
Equipment
- 1 Large deep skillet or pot (for frying)
- 1 Baking Sheet (for oven method)
- 1 Mixing Bowl
- 1 Slotted spoon or spider strainer
- 1 Small saucepan (for cheese sauce)
Ingredients
Potatoes and Coating
- 3 large russet potatoes peeled and cut into 1-inch cubes
- 3 tablespoons cornstarch for a crispy coating
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt plus more to taste after frying
- 1/2 teaspoon black pepper
- 2 cups vegetable oil for frying
Toppings
- 1 cup nacho cheese sauce store-bought or homemade, warmed
- 1/2 cup shredded sharp cheddar cheese freshly shredded for best melt
- 1/2 cup sour cream full fat for richest flavor
- 2 tablespoons pickled jalapeños optional, for heat
- 2 tablespoons fresh chives or green onions chopped, for garnish
Instructions
- Wash and peel your russet potatoes, then cut them into even 1-inch bite-sized cubes.
- Place the potato cubes in a large bowl of cold water and soak for 20 minutes to remove excess starch.
- Drain the potatoes thoroughly and pat them completely dry with paper towels to ensure crispiness.
- Toss the dry potato cubes with cornstarch, garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and black pepper until evenly coated.
- Heat vegetable oil in a deep skillet or pot to 375°F. Fry the potatoes in small batches for 4 to 5 minutes until golden brown and crispy.
- Remove the fried potatoes with a slotted spoon and place them on a paper towel-lined plate to drain. Season with a pinch of salt immediately.
- Warm your nacho cheese sauce in a small saucepan over low heat while the potatoes finish cooking. Stir frequently.
- Transfer the crispy potatoes to a serving bowl and drizzle the warm cheese sauce generously over the top.
- Add shredded cheddar cheese on top while the potatoes are still hot so it melts slightly into the dish.
- Finish with dollops of sour cream, pickled jalapeños, and a sprinkle of fresh chives or green onions. Serve immediately.
Notes
For the oven method, spread seasoned potatoes on a parchment-lined baking sheet, drizzle with oil, and bake at 425°F for 30 to 35 minutes, flipping halfway. For air fryer, cook at 400°F for 18 to 20 minutes, shaking halfway. Always add toppings right before serving to preserve crispiness.