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Cheesy Fiesta Potatoes

Homemade version of Taco Bell's seasoned fiesta potatoes covered in nacho cheese and sour cream.
Author: Jessica Pinney
A serving bowl filled with chopped seasoned fiesta potatoes covered in nacho cheese and sour cream. Slices of jalapeno and chives on top.
Print Recipe
5 from 1 vote

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)

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.