Taco Bell Copycat Fiesta Potatoes Recipe

Step by Step Method

Step 1

In large pot, bring heavily salted water to a boil.

Step 2

Preheat your oven to 450 degreed Fahrenheit.

Step 3

Peel and cube potatoes.

Step 4

Once the water is boiling, add baking soda and potatoes and cook until fork-tender, around 10 minutes.

Step 5

While the potatoes are boiling, heat olive oil in a small saucepan.

Step 6

Add crushed cumin seeds and peppercorns, cook over low heat for around 30 seconds.

Step 7

Add the garlic powder, 1 teaspoon ground cayenne pepper (set aside 1/2 teaspoon for later), and hot paprika, and cook for an additional 30 seconds, stirring constantly, and remove from heat.

Step 8

Once the potatoes are cooked, drain and add to a large mixing bowl — but do not rinse.

Step 9

Add cornstarch and spiced oil, and toss until evenly coated.

Step 10

There should be a sticky, starchy coating on the outside of each potato cube.

Step 11

Lay potato cubes in a single layer on a sheet pan and cook undisturbed for 20 minutes at 450 degrees Fahrenheit.

Step 12

After 20 minutes, remove the pan from the oven, stir the potatoes, and give the pan a shake.

Step 13

Return to the oven for another 20 minutes.

Step 14

While the potatoes are still in the oven, start on the nacho cheese sauce.

Step 15

Melt butter in a small saucepan, then add flour and cook for at least one minute, stirring constantly.

Step 16

Whisk in milk and 1/2 teaspoon cayenne pepper.

Step 17

Let the mixture cook, stirring occasionally, until slightly thickened.

Step 18

This should take around three minutes.

Step 19

Whisk in shredded and diced cheeses and stir until combined, then reduce the heat to its lowest setting and cook for an additional 5 minutes, until the potatoes are ready to come out of the oven.