Cheesy Fiesta Potatoes with Nacho Cheese Sauce (Print version)

Crispy seasoned potato cubes topped with warm nacho cheese sauce and sour cream for a fast-food style side at home.

# Ingredients:

For the potatoes

01 - 2 lb (900 g) russet potatoes, cut into 1/2-inch cubes
02 - 3 tablespoons neutral oil, such as canola or avocado oil
03 - 2 tablespoons cornstarch
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon kosher salt, plus more to taste
08 - 1/4 teaspoon cayenne pepper
09 - 1/4 teaspoon black pepper

For the nacho cheese sauce

10 - 2/3 cup (160 ml) evaporated milk
11 - 4 oz (115 g) American cheese, chopped
12 - 4 oz (115 g) sharp cheddar cheese, freshly shredded
13 - 1 tablespoon pickled jalapeno brine
14 - 1/4 teaspoon chili powder
15 - Pinch of salt, if needed

For serving

16 - 1/2 cup (120 g) sour cream
17 - 2 tablespoons sliced green onions or cilantro, optional
18 - Pickled jalapeno slices, optional

# Instructions:

01 - Place a large rimmed baking sheet in the oven and preheat to 425°F. A hot pan helps the potato cubes brown on contact.
02 - Cut the potatoes into 1/2-inch cubes. Rinse under cold water, drain well, and pat very dry with a clean towel.
03 - Toss the potatoes with oil, cornstarch, paprika, garlic powder, onion powder, salt, cayenne, and black pepper until lightly coated.
04 - Carefully spread the potatoes on the hot baking sheet in one layer. Roast for 25-30 minutes, flipping once, until browned and tender inside.
05 - Warm the evaporated milk in a small saucepan over low heat. Add the American cheese and cheddar in small handfuls, stirring until smooth. Stir in jalapeno brine and chili powder.
06 - Divide the hot potatoes among bowls. Spoon warm nacho cheese sauce over the top, add sour cream, and finish with green onions or jalapenos if using.

# Good to know:

01 - Cut the potatoes evenly so they cook at the same speed.
02 - Serve immediately after adding cheese sauce for the best texture.
03 - Use two baking sheets if the potatoes do not fit in one layer.

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