Taco Bell Cheesy Fiesta Potatoes

The first time I tried Taco Bell’s Cheesy Fiesta Potatoes, I was instantly hooked on their crispy exterior, fluffy interior, and that perfect combination of nacho cheese and cool sour cream. When Taco Bell temporarily removed this beloved side from their menu, my fast-food-loving heart broke a little. That disappointment led me to recreate these golden, seasoned potato bites at home – and I discovered the homemade version isn’t just as good as the original; it’s even better! Today, I’m sharing how you can make these iconic potatoes in your kitchen without requiring drive-thru.

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What makes these potatoes so good?

This is one of the most popular Taco Bell copycat recipes because these crispy potatoes are seasoned perfectly. The potato cubes are topped with low-fat sour cream and a deliciously creamy cheese sauce.

Why You’ll Love These Homemade Cheesy Fiesta Potatoes

• Versatile – Works as a side dish, snack, or base for countless Mexican-inspired meals
• Better Than The Original – Fresher ingredients and perfectly crispy texture
• Budget-Friendly – Make a large batch for less than the cost of two orders at Taco Bell
• Customizable – Adjust the spice level and toppings to your preference

Picking the Right Potato

It all starts with the perfect potato. There are many different types, but for cheesy Fiesta potatoes, keep things simple and go with the standard Russet potato.

Russet potatoes are ideal because they have high-starch content, thick skins, and mild flavor. The starch helps Russets develop a crispy, even-colored crust when fried, and the mild taste does not overpower any of the other seasoning flavors.

If you are someone who chooses to leave the skin on the potatoes (and you really should be that kind of person since much of the nutrition is in the potato peel), you will find the skin of the Russet doesn’t get soggy or fall apart when fried.

No Russets at home? There is no need to make a special trip to the store. The second best choice is an Idaho potato, but any starchy variety will do.

Ingredients and Their Purpose

• Russet potatoes – Their high starch content creates the perfect crispy exterior while maintaining a fluffy interior
• All-purpose flour – Creates a light coating that helps seasonings adhere and enhances crispiness
• Onion powder – Provides savory depth without adding texture of actual onions
• Garlic powder – Adds aromatic flavor that complements the other spices
• Paprika – Contributes mild sweetness, subtle heat, and appealing color
• Cayenne pepper – Delivers the signature Taco Bell spice kick that balances the rich toppings
• Oil for frying – Creates the golden, crispy exterior that makes these potatoes irresistible
• Canned nacho cheese – Provides the authentic Taco Bell creamy, tangy cheese experience
• Sour cream – Adds cooling creaminess that balances the spicy seasoning

Equipment Needed

• Paper towels
• Deep fryer or heavy-bottomed pot
• Sharp knife
• Cutting board
• Medium mixing bowl
• Wire rack
• Baking sheet
• Cooking thermometer

How to Make Cheesy Fiesta Potatoes

1. Wash and peel potatoes.
2. Cut potatoes into ½-inch to ¾-inch cubes.
3. Rinse potatoes off, and pat dry with a paper towel.
4. Heat oil in a deep fryer to 350 degrees Fahrenheit.
5. Prepare seasoned flour for potatoes by combining flour, onion powder, garlic powder, paprika, and cayenne pepper in a medium-sized bowl. 

6. Drop the cubed potatoes into the flour and toss to coat well.
7. Shake off excess seasoned flour before placing the coated potatoes into the deep fryer.
8. Deep fry the potatoes for about 10 to 12 minutes or until the potatoes are golden brown.

9. Remove cooked potatoes from the fryer and drain on a wire rack over a baking sheet.
10. Top the spicy potatoes with nacho cheese sauce and sour cream.
11. Garnish the Taco Bell potatoes with a sprinkle of cilantro, green onions, or scallions if desired.

Tips for Making and Storing Taco Bell Cheesy Fiesta Potatoes

• Store Fiesta potatoes in the fridge. Place them in an air-tight container or plastic ziptop bag. Leftover potatoes should be good to eat for a few days after making them, but they will never have the crunch of fresh ones.
• Don’t overcrowd the pan when frying the potatoes. Potatoes that are too close together will steam and never develop a good crunch.
• You can reheat the potatoes in an air fryer. Place them in a single layer in the air fryer basket. Air fry at 325°F for 3 minutes or until warmed.
• You can reheat the potatoes in the oven. Place them on a baking sheet and bake at 350°F for 5 to 10 minutes.

Say ‘Hello’ Again to the Taco Bell Potato Griller

If you never had a Taco Bell Potato Griller at the restaurant, you haven’t lost your chance to try this crunchy vegetarian wrap. It is a snap to make. All you need is the Fiesta potatoes from the recipe below, nacho sauce, sour cream, and some flour tortillas. Here’s how to make cheesy potato grillers:

1. Put the tortilla on the counter. Spoon about a cup of Fiesta potatoes on the bottom third of the tortilla. Using room-temperature potatoes makes assembling easier. Make sure that the potatoes are at least an inch from the bottom and sides. Add nacho sauce and sour cream on top of the potatoes.
2. Fold the sides of the tortilla in about an inch on both sides. Start rolling from the bottom and make sure the filling is completely enclosed.
3. Place a pan over medium-low heat. Let it heat up, and then place the wrap with the seam-side down in the pan. Cook until the bottom begins to color — about 3 minutes. If it colors too quickly, turns down the heat. Flip and repeat.
4. Let the Taco Bell Potato Griller cool slightly before cutting on a slight diagonal and serving.

Storage and Make-Ahead Instructions

Refrigerator Storage

Store leftover potatoes separate from the toppings:

• Place cooled potatoes in an airtight container in the refrigerator for up to 3 days
• Store cheese sauce and sour cream separately
• Note that refrigerated potatoes will lose their crispiness

Freezing Instructions

Freeze the cooked potatoes (without toppings) for longer storage:

1. Cool the fried potatoes completely
2. Spread on a baking sheet and freeze until solid (about 1 hour)
3. Transfer to a freezer bag or container
4. Freeze for up to 2 months
5. Reheat directly from frozen (see below)

Reheating for Maximum Crispiness

For the best texture when reheating:

• Air Fryer Method: 325°F for 3-5 minutes until hot and crispy
• Oven Method: 350°F for 7-10 minutes on a baking sheet
• Avoid Microwave: This will make them soggy and rubbery
• Add toppings only after reheating

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Love Taco Bell? Try these recipes!

• Taco Bell Spicy Potato Soft Taco
• Taco Bell Enchilada
• Taco Bell Taco Seasoning
• Taco Bell Sauces
• Taco Bell Wrap
• Taco Bell Mexican Pizza Recipe
• Fresco Crunchy Taco
• Crispitos
• Taco Bell Baja Blast

Favorite Mexican Salsa and Sides

• Restaurant Style Refried Beans
• Copycat Chipotle Corn Salsa
• Chipotle Lime Rice Recipe
• How to Cook Black Beans

Be sure to check out more of my vegetable side dish recipes and the best fast food copycat recipes.

Common Questions & Troubleshooting Tips

Can I Bake These Instead of Frying?

Yes! While frying gives the most authentic result, you can achieve a healthier version by baking:

1. Preheat your oven to 425°F
2. Toss potato cubes with two tablespoons of oil and the same seasonings (skip the flour)
3. Spread on a parchment-lined baking sheet
4. Bake for 30-35 minutes, flipping halfway through
5. They won’t be quite as crispy but still delicious!

My Potatoes Aren’t Getting Crispy – What Went Wrong?

If your potatoes are soggy rather than crispy, check these common culprits:

• Potatoes weren’t dried thoroughly before coating
• Oil temperature was too low (use a thermometer to maintain 350°F)
• Overcrowding the fryer (fry in smaller batches)
• Potatoes were cut too large (aim for consistent ½-inch cubes)