A serving bowl filled with chopped seasoned fiesta potatoes covered in nacho cheese and sour cream. Slices of jalapeno and chives on top.

Ingredients

2 large Yukon Gold potatoes, peeled and chopped

3 tablespoons oil

1 tablespoon all-purpose flour

1 tablespoon cornstarch

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/3 cup nacho cheese sauce

2–3 tablespoons sour cream

cilantro, chopped, optional

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Instructions

Place the potatoes in a ziplock bag, then pour the oil over the potatoes and toss to coat.

Combine the flour, cornstarch and the spices, then sprinkle over the potatoes and toss until well coated.

Spray the air fryer basket with cooking spray, then add the potatoes to the basket and set at 400° for 6 minutes. Turn the potatoes and continue frying for another 6-8 minutes. The potatoes should be crispy.

Heat the cheese dip, then spoon over the potatoes. Add some sour cream and any other desired toppings.

Notes

Oven Instructions: Heat the oven to 425° and spray a cookie sheet with cooking spray. Spread the potatoes evenly over the pan and place in the oven. Bake until crispy about 40 minutes. Flip the potatoes once or twice.

Find it online: https://cookingwithjanica.com/cheesy-fiesta-potatoes/