Copycat Taco Bell Cheesy Fiesta Potatoes
Active Time: 15 Mins
Total Time: 25 Mins
Yield: Serves 4 (serving size: 1 cup)
Taco Bell may have axed Cheesy Fiesta Potatoes from their menu, but that doesn’t mean you can’t enjoy our copycat version at home.
- 2medium russet potatoes, cut into 1-in. cubes
- 2cups oil, for frying
- 1 tablespoon Taco Bell taco seasoning mix
- 1 1/2 teaspoons tapioca starch
- 1 1/2 teaspoons rice flour
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 teaspoons kosher salt, divided
- 3/4 cup canned or jarred nacho cheese sauce
- 1/4 cup light sour cream
How to Make It
Place potatoes in a medium saucepan, and add enough cold water to cover. Bring to a boil over high; boil 3 minutes, and drain well. Transfer potatoes on a plate lined with paper towels.
Heat oil in a small saucepan over medium-high. While oil heats, combine taco seasoning, tapioca, rice flour, paprika, turmeric, garlic powder, onion powder, and 1 teaspoon of the salt in a medium bowl.
Add potatoes to seasoning mixture, and toss to coat lightly; shake off any excess seasoning. Add seasoned potatoes to hot oil in 2 batches, and fry until golden brown, about 3 minutes. Transfer to plate lined with paper towels, and sprinkle with remaining salt.
Divide potatoes among 4 small bowls; top each with 3 tablespoons of the cheese sauce and 1 tablespoon sour cream.
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