Description
Crispy seasoned potatoes served with a creamy, tangy cheese sauce inspired by Taco Bell Fiesta Potatoes, made even better at home.
Ingredients
- 2 lbs russet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1/2 cup nacho cheese sauce
- 1 tablespoon pickled jalapeños, finely chopped
- 1 tablespoon milk (optional, for thinning sauce)
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Add diced potatoes to a large bowl. Drizzle with olive oil and toss with paprika, chili powder, garlic powder, onion powder, salt, and black pepper.
- Spread the potatoes evenly on the baking sheet in a single layer.
- Bake for 30–35 minutes, flipping halfway through, until golden brown and crispy.
- While the potatoes bake, prepare the creamy sauce by mixing sour cream, nacho cheese sauce, chopped jalapeños, and milk (if needed) until smooth.
- Remove potatoes from the oven and let cool slightly.
- Serve potatoes warm topped with the creamy cheese sauce and garnish with green onions if desired.
Notes
- For extra crispiness, soak the diced potatoes in cold water for 30 minutes before baking and pat dry.
- You can air-fry the potatoes at 400°F (200°C) for 18–20 minutes as an alternative.
- Add hot sauce or extra jalapeños for more heat.
- Serve as a side dish, snack, or taco filling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-Inspired