Homemade Taco John’s Potato Olés with Nacho Cheese

Why You’ll Love This Recipe

• Super-crisp edges with fluffy centers, just like the drive‑thru favorite.
• Bold, savory chili–garlic–paprika “Olé” seasoning you can customize for heat.
• Works perfectly deep-fried, air-fried, or oven-baked.
• Optional silky nacho cheese sauce included for dipping, plus easy salsa pairing.

Grocery List

• Produce: Russet potatoes (about 4 medium), optional fresh cilantro or green onions, optional lime
• Dairy: Sharp cheddar, American cheese, evaporated milk
• Pantry: Neutral oil, chili powder, paprika, smoked paprika, garlic powder, onion powder, ground cumin, ground coriander, cayenne, black pepper, kosher salt, sugar, cornstarch, white vinegar, pickled jalapeño brine (from a jar of pickled jalapeños), salsa

Full Ingredients

Potato Olés (Coins)

• 2 lb (900 g) russet potatoes, scrubbed (peel optional)
• 1 tbsp white vinegar (for soaking water)
• 1 tsp kosher salt (for soaking water)
• Neutral oil for frying (about 2 qt) OR 2 tbsp oil for air-frying/baking

Olé Dust (Seasoning Blend)

• 1 1/2 tsp chili powder
• 1 tsp paprika (sweet)
• 1/2 tsp smoked paprika (optional, for a subtle smokiness)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/2 tsp sugar
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne (adjust to taste)
• 1/4 tsp MSG (optional, for extra savoriness)

Optional Quick Nacho Cheese Sauce

• 1 cup (240 ml) evaporated milk
• 1 tsp cornstarch
• 6 oz (170 g) sharp cheddar, freshly shredded
• 4 oz (113 g) American cheese, chopped
• 2 tbsp pickled jalapeño brine (plus 1 tbsp diced pickled jalapeños, optional)
• 1/4 tsp chili powder
• Pinch fine salt, to taste

For Serving

• 1 cup salsa (store-bought or homemade)
• Optional garnish: chopped cilantro or thinly sliced green onions; lime wedges

Step-by-Step Instructions

Step 1: Slice and soak the potatoes

Scrub the potatoes and slice into coins 1/4 inch (6 mm) thick. A mandoline makes this quick and even, but a sharp knife works well too. Place the slices in a large bowl, cover with cold water, and add 1 tablespoon white vinegar and 1 teaspoon kosher salt. Stir and soak for 20–30 minutes to pull off excess surface starch for better crisping.

Step 2: Mix the Olé Dust

In a small bowl, stir together the chili powder, paprika, smoked paprika (if using), garlic powder, onion powder, cumin, coriander, sugar, kosher salt, black pepper, cayenne, and MSG (if using). Set aside; seasoning the potatoes while they are hot ensures the spice adheres and blooms.

Step 3: Drain, dry, and preheat

Drain the potatoes and spread on clean towels. Pat very dry—moisture is the enemy of crispness. If deep-frying, heat 2–3 inches of oil in a heavy pot to 350°F/175°C. If air-frying, preheat to 400°F/205°C. If oven-baking, preheat to 450°F/232°C with a rimmed sheet pan inside to get hot.

Step 4: Cook the coins (choose one method)

Deep-fry: Fry in batches without crowding for 4–6 minutes per batch, turning occasionally, until deep golden brown and crisp. Transfer to a rack or paper towels to drain.

Air-fryer: Toss the dried coins with 1–2 tablespoons oil. Arrange in a single layer. Cook 14–18 minutes at 400°F/205°C, shaking the basket or flipping halfway, until crisp and golden.

Oven-bake: Toss the coins with 2 tablespoons oil and arrange on the preheated sheet pan in a single layer. Bake 25–30 minutes at 450°F/232°C, flipping halfway, until deeply golden and crisp.

Step 5: Make the quick nacho cheese (optional)

While the potatoes cook, whisk the evaporated milk and cornstarch in a small saucepan. Warm over medium heat, whisking, until steaming and slightly thickened, 2–3 minutes. Reduce heat to low and whisk in the cheddar, American cheese, jalapeño brine, and chili powder until smooth and glossy, 1–2 minutes more. Salt to taste. Keep warm on low.

Step 6: Season while hot

While the potato coins are still hot, transfer to a large bowl and immediately sprinkle on 1 to 1 1/2 tablespoons Olé Dust (to taste). Toss to coat evenly. The residual oil and heat help the spices adhere and bloom for maximum flavor.

Step 7: Serve

Pile the seasoned Potato Olés onto a platter. Garnish with chopped cilantro or green onions, if you like. Serve right away with warm nacho cheese and salsa for dipping.

Pro Tips

• Thickness matters: 1/4 inch (6 mm) coins strike the best balance between crisp edges and a fluffy center.
• Dry like you mean it: any surface moisture will steam the slices and soften the crust.
• Season fast: tossing the coins with spice while hot gives you the best adhesion and bloom.
• For ultra-crisp deep-fry, double-fry: 325°F/165°C for 3 minutes, rest 5 minutes, then 375°F/190°C for 1–2 minutes to finish.
• Air-fryer note: don’t overcrowd; cook in two batches for even browning.

Variations

• Loaded Potato Olés: top with nacho cheese, crumbled bacon, sour cream, sliced jalapeños, and green onions.
• Chipotle-Lime: replace smoked paprika with chipotle powder and finish with fresh lime zest.
• Ranch-Dill: swap cumin/coriander for 1 tsp dried dill and 1 tsp ranch seasoning for a tangy twist.

Storage & Make-Ahead

Seasoning blend keeps 6 months in an airtight jar. Cooked Potato Olés are best fresh but will keep 3 days refrigerated in a covered container. Re-crisp at 425°F/220°C for 8–12 minutes (or air-fryer 400°F/205°C for 6–8 minutes). To freeze, arrange cooked, cooled coins on a sheet pan, freeze until solid, then bag up to 2 months; reheat from frozen at 425°F/220°C for 12–15 minutes. Cheese sauce can be cooled and refrigerated up to 4 days; rewarm gently with a splash of milk.

Nutrition (per serving)

Approximate, without sauces: Deep-fried method ~330 kcal; Air-fried/Baked ~220 kcal. For both methods: Carbs ~36 g; Protein ~6 g; Fat ~10–20 g; Sodium ~600 mg (varies with seasoning). Add ~90 kcal per 2 tbsp nacho cheese.