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taco bell fiesta potatoes recipe

Fiesta Potatoes Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Yukon Gold potatoes
  • 3 tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp fine salt, divided
  • 2 cups neutral oil (canola or vegetable), for frying
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1.5 cups shredded sharp cheddar
  • 0.5 tsp garlic powder (for sauce)
  • 0.25 tsp cayenne pepper
  • 0.25 tsp fine salt (for sauce)
  • 0.5 cup sour cream
  • 2 tbsp sliced green onions

Method
 

  1. Cut the potatoes into 3/4-inch cubes and toss with the cornstarch, garlic powder, onion powder, smoked paprika, cumin, chili powder, and 0.5 tsp fine salt until evenly coated.
  2. Heat the oil in a heavy pan to 375°F (190°C) and fry the potatoes in 2 batches for 5 to 6 minutes per batch, turning once, until deep golden and crisp. Drain on paper towels and season immediately with the remaining 0.5 tsp fine salt.
  3. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Whisk in the milk and stir for 3 to 4 minutes until thickened. Reduce to low, add the cheddar in small handfuls until melted, then stir in the garlic powder, cayenne, and salt.
  4. Pile the potatoes into a bowl, spoon the cheese sauce over the top, add dollops of sour cream, and scatter the green onions over everything. Serve right away.

Notes

These are best eaten the moment they are assembled. You can fry the first batch, start the cheese sauce while the second batch fries, and have everything ready at the same time with a bit of timing. If you are scaling up for more people, keep the fried batches warm on a rack in a 200°F (95°C) oven while you finish the rest.