Cheesy Fiesta Potatoes Taco Bell (Print Version)
Crispy seasoned potatoes with nacho cheese sauce and sour cream, inspired by Taco Bell's classic dish.
# Ingredients:
→ Main components
01 -
450 grams diced potatoes, thawed if frozen
02 -
45 milliliters canola oil
→ Seasoning blend
03 -
8 grams all-purpose flour
04 -
8 grams cornstarch
05 -
8 grams taco seasoning
06 -
3 grams salt
07 -
1 gram ground black pepper
→ Finishing garnishes
08 -
425 grams nacho cheese sauce, warmed
09 -
225 grams sour cream
# Instructions:
01 -
Preheat oven to 220°C. Line a large rimmed baking sheet with a silicone baking mat or parchment paper and set aside.
02 -
Place diced potatoes in a large mixing bowl and drizzle with canola oil. Toss thoroughly to ensure all potatoes are evenly coated.
03 -
In a small bowl, whisk together all-purpose flour, cornstarch, taco seasoning, salt, and black pepper until well mixed.
04 -
Sprinkle the seasoning mixture over the oiled potatoes. Gently toss to ensure all pieces are evenly seasoned.
05 -
Spread the seasoned potatoes in a single, even layer on the prepared baking sheet, ensuring the pieces are not overcrowded to promote crispiness.
06 -
Bake for 20 minutes. Carefully flip the potatoes with a spatula and continue roasting for an additional 15 to 20 minutes until golden brown and crispy.
07 -
Divide the roasted potatoes among bowls. Top each portion with a generous spoonful of warmed nacho cheese sauce and a dollop of sour cream before serving.
# Notes:
01 -
For extra crispiness, avoid overcrowding the potatoes on the baking tray and flip them halfway through baking.