Copycat Taco Bell Cheesy Fiesta Potatoes

Why You’ll Love This Recipe

• Crispy-edged, fluffy-centered potatoes that deliver the Taco Bell vibe at home.
• Silky, pourable nacho cheese that stays smooth and glossy.
• Balanced flavors: warm spice, creamy cheese, cool tangy sour cream, and fresh scallions.
• Easy method with oven, air fryer, or skillet options.

Grocery List

• Produce: Russet potatoes, scallions
• Dairy: Sharp cheddar, American cheese (or cream cheese), evaporated milk, sour cream
• Pantry: Neutral oil, cornstarch, chili powder, smoked paprika, garlic powder, onion powder, ground cumin, black pepper, fine sea salt, sugar, cayenne (optional), pickled jalapeño brine or hot sauce

Full Ingredients

For the Crispy Potatoes

• 1.5 lb russet potatoes, peeled if desired, cut into 3/4-inch cubes
• 1.5 tbsp neutral oil (canola, vegetable, or light olive oil)
• 1 tbsp cornstarch

Fiesta Seasoning (use all)

• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 3/4 tsp fine sea salt (or 1 tsp Diamond Crystal kosher salt)
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• Pinch of sugar

Nacho Cheese Sauce

• 3/4 cup evaporated milk
• 1 tsp cornstarch
• 6 oz sharp cheddar, freshly shredded
• 1 oz American cheese, chopped (or 2 tbsp cream cheese)
• 1–2 tsp pickled jalapeño brine or 1 tsp hot sauce
• 1/4 tsp garlic powder (optional)
• 1/4 tsp onion powder (optional)

Toppings

• 1/3 cup sour cream
• 2 scallions, thinly sliced (green parts emphasized)

Step-by-Step Instructions

Step 1: Preheat and Prep

Heat the oven to 425°F. Line a large rimmed sheet pan with parchment for easy release and extra crisping. Bring a medium pot of well-salted water to a boil (about 1 tbsp salt per 2 quarts water).

Step 2: Parboil the Potatoes

Add the 3/4-inch potato cubes to the boiling water and cook 6–8 minutes, until the edges look slightly softened but the centers are still firm. Drain well, return to the hot pot, and let the steam escape for 1–2 minutes. Shake the pot gently to rough up the surfaces—this helps them crisp in the oven.

Step 3: Season and Coat

Sprinkle the hot potatoes with 1.5 tbsp oil and 1 tbsp cornstarch. Add the full Fiesta Seasoning blend and toss to coat thoroughly. The potatoes should look evenly coated with a light, clingy paste of oil, starch, and spices.

Step 4: Roast to Crisp

Spread the potatoes in a single layer on the lined sheet pan, leaving space between pieces. Roast 25–30 minutes, flipping once at the 15-minute mark, until deep golden-brown with crisp edges and fluffy centers. Remove from the oven and set aside.

Step 5: Make the Nacho Cheese Sauce

In a small saucepan, whisk together 3/4 cup evaporated milk and 1 tsp cornstarch. Bring just to a gentle simmer over medium heat. Reduce heat to low and whisk in the cheeses a handful at a time until smooth. Stir in jalapeño brine or hot sauce, plus garlic and onion powder if using. Keep warm on the lowest heat, whisking occasionally. If it thickens too much, whisk in 1–2 tbsp water to loosen to a pourable consistency.

Step 6: Assemble and Serve

Pile hot potatoes into shallow bowls. Spoon over a generous amount of warm nacho cheese. Finish with dollops of sour cream and a scattering of sliced scallions. Serve immediately while everything is hot and crisp.

Pro Tips

• Dice evenly (3/4-inch) for uniform cooking and perfect bite-size pieces.
• Parboiling and roughing the edges is the key to crispy exteriors and creamy centers.
• Use freshly shredded cheddar for the smoothest sauce; pre-shredded can be grainy.
• Keep the cheese sauce on low heat; high heat can cause splitting.
• Air fryer option: 400°F for 14–18 minutes, shaking halfway, until crisp and golden.

Variations

• Skillet version: Shallow-fry seasoned potatoes in 1/4 inch oil over medium-high, 10–12 minutes, turning occasionally. Drain on paper towels before saucing.
• Spicy fiesta: Add extra cayenne to the seasoning and drizzle potatoes with hot sauce before the cheese.
• Vegan twist: Use plant-based sour cream and a dairy-free nacho cheese sauce; roast potatoes in avocado oil.

Storage & Make-Ahead

Best served immediately. You can parboil and season the potatoes up to 24 hours ahead; refrigerate on a sheet pan, uncovered, then roast straight from the fridge (add 3–5 minutes). The cheese sauce can be made up to 3 days in advance; cool, refrigerate, and rewarm gently with a splash of water or milk. Leftover assembled potatoes lose crispness, but you can re-crisp potatoes at 425°F for 8–10 minutes; reheat the sauce separately.

Nutrition (per serving)

Approximate: 470 calories; 25 g fat; 37 g carbohydrates; 19 g protein; 3 g fiber; 900 mg sodium.