Description
Recreate the flavorful and crispy Fiesta Potatoes from Taco Bell at home.
Ingredients
Scale
- 2 lbs russet potatoes
- 1/4 cup vegetable oil
- 1 tbsp all-purpose flour
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp cayenne pepper (optional)
- 1/4 cup sour cream
- 1/4 cup nacho cheese sauce
- 1/4 cup chopped green onions
Instructions
- Preheat oven to 400°F (200°C).
- Wash and dice potatoes into 1-inch cubes.
- In a large bowl, toss potatoes with vegetable oil, flour, chili powder, paprika, garlic powder, onion powder, salt, and cayenne pepper (if using) until evenly coated.
- Spread potatoes in a single layer on a baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Remove from oven and transfer to a serving dish.
- Drizzle with sour cream and nacho cheese sauce.
- Sprinkle with chopped green onions.
- Serve immediately.
Notes
- For extra crispy potatoes, soak diced potatoes in cold water for 30 minutes before coating and baking.
- Adjust spices to your preference.
- Use your favorite brand of nacho cheese sauce or make your own.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Taco Bell, Fiesta Potatoes, Copycat, Potatoes, Mexican, Vegetarian