Copycat Cheesy Fiesta Potatoes – Craving a bowl of comfort that’s both hearty and heavenly? These Copycat Cheesy Fiesta Potatoes might just be your new culinary obsession. This mouthwatering dish packs a punch with its savory blend of seasoned potatoes, indulgent nacho cheese, and a cool dollop of sour cream. Perfect for those family movie nights or when you just need a little comfort on a plate. For a delicious homemade take on a fast-food favorite, look no further than this crowd-pleaser.
The first time I scooped a spoonful of these Copycat Cheesy Fiesta Potatoes, the kitchen was filled with anticipation. It was a chilly evening when comfort was not just wanted, but needed. I remember the kids were playing in the living room, intermittently peeking in to ask if it was “ready yet?” My husband, always a bit skeptical about homemade versions of restaurant favorites, took one bite and was sold. The golden, crispy potatoes smothered in that gooey cheese were a hit. And when our littlest one, with cheese on her chin and a big grin, proclaimed it “better than the original,” I knew this recipe was a keeper.
What makes this Copycat Cheesy Fiesta Potatoes truly special?
Indulge in the homemade rendition of the beloved fast-food specialty with these Copycat Cheesy Fiesta Potatoes. What sets this dish apart is the perfect blend of textures, from the crispy golden potatoes to the lusciously creamy nacho cheese and sour cream. Seasoned to evoke the spirit of a fiesta with every bite, this recipe is not just a side dish but a showstopper that promises to bring the taste of your favorite drive-thru right to your kitchen table. Simple, yet decadently satisfying, these potatoes are versatile enough for any occasion, making them a stellar addition to your comfort food repertoire.
What You Need To Make This Copycat Cheesy Fiesta Potatoes Recipe?
Diced Potatoes: The base of our fiesta, these are not just any spuds. Choose a high-quality bag of diced potatoes or take the time to dice them uniformly yourself for that perfect bite and even cooking. Thawed to just the right texture, they are ready to absorb the flavors and crisp up beautifully.
Canola Oil: A mild yet reliable oil that gives our potatoes their golden edges. It’s the unsung hero who works behind the scenes to deliver that crave-worthy crunch without overpowering the taste.
All-Purpose Flour & Cornstarch: This duo is your secret weapon for a coating that’s whisper-light yet crisp. The flour acts as a glue for our spices, and the cornstarch is the ultimate crisping agent, ensuring each cube is a little burst of texture.
Taco Seasoning: The heart of the fiesta flavor, this is where you can let your palate guide you. A standard mix brings warmth and spice, but feel free to add a pinch more chili or cumin if your taste buds so desire. It’s the customizable kick that makes this dish uniquely yours.
Salt & Black Pepper: The classic seasoning pair, bringing out the best in the potatoes and binding all the flavors together. Simple, yet indispensable.
Nacho Cheese Sauce: Here’s where the indulgence factor skyrockets. Choose a nacho cheese sauce that’s creamy and has a good balance of flavor and heat. A quality sauce will blanket the potatoes in cheesy goodness, creating that ultimate comfort food experience.
Sour Cream: The cool contrast to our warm, spicy potatoes. It adds a tangy creaminess that cuts through the richness, rounding out each bite to perfection.
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Steps To Make Copycat Cheesy Fiesta Potatoes:
Step 1: Let’s crank that oven up to 425°F and prep a large baking sheet with either a silicone mat or some parchment paper for easy cleanup. Now, grab those potatoes, and toss them in a bowl with the canola oil until they’re all glistening and ready for their seasoning spa.
Step 2: In a separate bowl, let’s whip up our magic dust – the flour, cornstarch, taco seasoning, salt, and pepper. Sprinkle this over the potatoes and toss them gently; we’re going for an even coat, like a light snowfall.
Step 3: Lay out the potatoes on the baking sheet, giving them space to breathe and crisp up. Pop them into the oven for 20 minutes, then give them a little flip with a spatula – be gentle, they’re getting beautifully golden. Back in they go for another 15-20 minutes until they’re crisped to perfection.
Step 4: Scoop these golden beauties into bowls and anoint each with a generous helping of that warm, velvety nacho cheese sauce and a crowning dollop of sour cream. And there you have it – a masterpiece!
Tip:
For achieving the combination of a crispy exterior and a fluffy interior that characterizes the fiesta potato you can start by briefly boiling your diced potatoes for around 3 to 4 minutes. After that toss them gently with oil and your preferred seasonings. This additional step ensures that the potatoes will be fully tender, on the inside once baked. Just make sure to drain them and pat them dry to remove any excess moisture. This will help the oil and seasonings adhere better, to the potatoes while also preventing sogginess resulting in a contrast of textures that truly sets this dish apart.
Frequently Asked Questions:
Can I make these with fresh potatoes instead of frozen ones?
Sure you can definitely use fresh potatoes instead of frozen ones. Just chop them up. Give them a rinse to get rid of any excess starch. After that dry them. Follow the recipe as usual.
How can I make this dish healthier?
If you’re looking for a healthier version of this dish you can make changes. Try using olive oil instead of canola oil reduce the amount of cheese sauce and opt for low-fat sour cream.
What other toppings can I add to these Copycat Cheesy Fiesta Potatoes?
When it comes to toppings, for these Copycat Cheesy Fiesta Potatoes the possibilities are endless! You can get creative by adding chopped onions, for some freshness jalapeños if you like it diced tomatoes for a burst of flavor, or even crispy bacon bits if you want to indulge a little more.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Copycat Cheesy Fiesta Potatoes
Ingredients
- 1 lb bag of diced potatoes thawed if frozen
- 3 tbsp canola oil
- 1 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp taco seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 15 oz can of ready-to-use nacho cheese sauce heated according to label directions
- 8 oz container of sour cream
Instructions
- Preheat your oven to 425°F (220°C). Get a baking sheet. Line it with parchment paper or a silicone mat.
- Take the potatoes that have been thawed and place them in a bowl. Drizzle some canola oil, over them. Toss until they are well coated.
- In a bowl combine flour, cornstarch, taco seasoning, salt and pepper.
- Sprinkle the seasoning mixture over the potatoes. Toss them gently until they are evenly coated.
- Spread the potatoes on the baking sheet making sure not to overcrowd them.
- Bake in the preheated oven for 20 minutes. Then flip the potatoes. Bake for another 15 to 20 minutes until they turn golden and crispy.
- Warm up the nacho cheese sauce according to the instructions, on its packaging.
- Once the potatoes are ready serve them while hot. Top them with nacho cheese sauce. Add a dollop of sour cream for extra flavor. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
