Let’s master the art of making Taco Bell’s Cheesy Fiesta Potatoes at home, and we’ll make them even better! These potatoes boast a delightful crunch on the outside, while remaining fluffy on the inside, and they’re seasoned to perfection with all those classic taco spices. And let’s not overlook the creamy cheesy goodness on top from the nacho cheese and sour cream!
Taco Bell Cheesy Fiesta Potatoes
Ingredients
- 4 Russet potatoes about 3 pounds, peeled and chopped
- 1 teaspoon baking soda
- Salt for boiling water
- 1/3 cup ghee
- 3 tablespoons light olive oil or vegetable oil
- 1 teaspoon oregano
- 1 teaspoon salt plus more to taste
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
**Other:**
- Sour cream
- Nacho cheese
- Cilantro
- Pickled jalapeño slices
- Hot sauce
Instructions
- Cut the peeled potatoes into 4 rounds and then halve each round, creating 8 pieces from each potato. Adjust the size based on your preference.
- Bring a pot of water, about 2 inches above the potatoes, to a boil. Once boiling, add the baking soda, salt, and chopped potatoes. Boil for 8 to 12 minutes until the potatoes are slightly tender but not overly soft. They should have a slightly boiled appearance on the edges.
- Turn off the heat and drain the water. Gently transfer the potatoes back to the pot to allow any excess water to evaporate from the surface.
- Preheat the oven to 450°F.
- Cut the potatoes into smaller pieces, similar to Taco Bell’s style, or leave them larger. Place them on a baking tray.
- In a small bowl, combine ghee, light olive oil or vegetable oil, and all the spices. Pour over the potatoes and toss to coat evenly. Ensure the potatoes are spread out evenly on the tray.
- Bake in the preheated oven for 25 minutes. After 25 minutes, remove from the oven and shake or flip the potatoes for even roasting. Return to the oven and roast for another 10 minutes. Repeat this process once more, baking for a total of 45 minutes.
- Transfer the potatoes to a plate and top with nacho cheese, sour cream, and any desired toppings like jalapeños, cilantro, or hot sauce.
- Serve and enjoy while warm!
Notes
- Russet potatoes are recommended, but you can also use Yukon Gold or red potatoes. Adjust the size and weight accordingly.
- Use extra light olive oil or vegetable oil for roasting to prevent burning.
- Cut larger pieces for fluffier potatoes and smaller pieces for crispier ones, based on preference.
- Avoid lining the baking tray with parchment paper to ensure proper crisping.