Ingredients
Scale
- 1 pound bag of diced potatoes (thawed if frozen)
- 3 tablespoons canola oil
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon taco seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 ounce can of ready-to-use nacho cheese sauce
- 8 ounce container of sour cream
Instructions
- Preheat Oven: Preheat oven to 425°F. Line a large rimmed baking sheet with a silicone mat or parchment paper. This preparation ensures your potatoes won’t stick and will crisp up nicely.
- Oil the Potatoes: In a large bowl, add the diced potatoes and canola oil. Toss thoroughly to fully coat the potatoes with the oil, which helps them crisp up during baking and allows the seasonings to adhere properly.
- Prepare Seasoning Mix: In a small bowl, stir together the all-purpose flour, cornstarch, taco seasoning, salt, and black pepper. The flour and cornstarch combination creates a crispy exterior while the taco seasoning adds Mexican-inspired flavors.
- Season the Potatoes: Add the seasoning mixture to the potatoes and gently toss them to coat them evenly with the seasoning mix. Make sure each potato piece is well-coated for maximum flavor.
- Arrange for Baking: Spread the seasoned potatoes in an even layer onto the prepared baking sheet. Be sure that the potatoes are spread out and not crowded together to allow the potatoes to get crispy on all sides. Proper spacing is key to achieving that perfect crispiness.
- Bake to Perfection: Bake for 20 minutes. Using a spatula, carefully flip the potatoes, then finish baking them for an additional 15-20 minutes or until golden and crispy. The two-stage baking process ensures even cooking and optimal texture.
- Serve with Toppings: Divide the potatoes into small serving portions and top each bowl with a generous spoonful of warmed nacho cheese sauce (heated according to label directions) and a dollop of sour cream. The combination of crispy potatoes with creamy toppings creates a delightful contrast of textures and flavors.
Notes
- For extra flavor, consider adding chopped green onions, diced tomatoes, or sliced jalapeños as toppings.
- You can make your own taco seasoning by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne.
- For a healthier version, substitute Greek yogurt for sour cream and use air-frying method instead of baking.
- These potatoes are best served immediately while still hot and crispy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side-dishes
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 375
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg