Taco Bell Copycat Fiesta Potatoes

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.

Step 20: Remove the potatoes from the oven.

Step 21: To serve: place potatoes on a plate, and top with cheese sauce.

Step 22: Garnish with a dollop of sour cream and jalapenos if you want