Taco Bell Cheesy Fiesta Potatoes

Bring the magic of Taco Bell’s most beloved side dish to your kitchen with these incredibly crispy, perfectly seasoned Cheesy Fiesta Potatoes. When Taco Bell temporarily removed this fan favorite from their menu, countless customers were heartbroken – but now you can recreate these golden potato cubes whenever the craving strikes. With their irresistible crispy exterior, fluffy interior, and that perfect combination of creamy nacho cheese and cool sour cream, this homemade version captures every bit of the original’s appeal while giving you complete control over ingredients and freshness.

two bowls of homemade Taco Bell Cheesy Fiesta Potatoes bowls

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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 delicious 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

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
Taco Bell Cheesy Fiesta Potatoes ingredients

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. 
seasoning mix for Taco Bell Fiesta potatoes in a bowl
  1. Drop the cubed potatoes into the flour and toss to coat well.
  2. Shake off excess seasoned flour before placing the coated potatoes into the deep fryer.
  3. Deep fry the potatoes for about 10 to 12 minutes or until the potatoes are golden brown.
fried Fiesta seasoned potatoes on a baking sheet
  1. Remove cooked potatoes from the fryer and drain on a wire rack over a baking sheet.
  2. Top the spicy potatoes with nacho cheese sauce and sour cream.
  3. Garnish the Taco Bell potatoes with a sprinkle of cilantro, green onions, or scallions if desired.
bowls of homemade Taco Bell Fiesta potatoes topped with nacho cheese and sour cream

Tips for Making and Storing Taco Bell Cheesy Fiesta Potatoes

  • Store Fiesta potatoes in the fridge. Please 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 too close together will steam and never develop a good crunch.
  • You can reheat the potatoes in an air fryer. Please 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 the Microwave: This will make them soggy and rubbery
  • Add toppings only after reheating

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Overhead view of two bowls of homemade Taco Bell Cheesy Fiesta Potatoes

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Overhead view of two bowls of homemade Taco Bell Cheesy Fiesta Potatoes

Taco Bell Cheesy Fiesta Potatoes – Easy Copycat Recipe

Recreate Taco Bell's famous Cheesy Fiesta Potatoes at home! Crispy seasoned potato cubes topped with nacho cheese and sour cream.
5 from 19 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: Mexican
Keyword: Taco Bell Fiesta Potatoes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 405kcal

Ingredients

  • 2 pounds Russet potatoes
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Cayenne Pepper
  • 8 ounces canned cheese sauce
  • 4 ounces sour cream

Instructions

  • Wash and peel potatoes.  Cut potatoes into ½ inch to ¾ inch cubes.  Rinse potatoes off, and pat dry with a paper towel.
  • Heat oil in a deep fryer to 350 degrees.
  • Prepare seasoned flour for potatoes by combining flour, onion powder, garlic powder, paprika, and cayenne pepper in a medium-sized bowl.
  • Drop potato chunks into the flour, and coat well.  Shake off excess seasoned flour before placing into the deep fryer.
  •  Deep fry for about 10 to 12 minutes or until the potatoes are golden brown.  Remove potatoes from the fryer, and drain on wire rack.
  • Heat cheese sauce, pour 2 ounces of cheese sauce over potatoes, and top with 1 ounce of sour cream.

Notes

You can also top these with guacamole, chopped onions, and shredded cheese.

Equipment

Nutrition

Calories: 405kcal | Carbohydrates: 58g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 500mg | Potassium: 1002mg | Fiber: 3g | Sugar: 5g | Vitamin A: 594IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 3mg

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)

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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Reader Interactions

Comments

  1. Jackie

    5 stars
    These were sooo good! They were gone in minutes so I’m thinking I need to double the recipe. Will the cooking time go up or should I fry to separate batches?

  2. Ginger

    5 stars
    Delicious! I left the skins on my potatoes and they were nice and crispy on the outside and soft inside. The kids loved them.

  3. Taylor

    Could I make these in the air fryer? Possibly toss with olive oil first then coat in seasoning. I might just try it!

  4. Nicole Lavallee

    5 stars
    These taste Just like the fiesta potatoes! Thank you for this recipe, I literally made them 10 days in a row lol 😂 They are also quick to make which is awesome. Thank you!

  5. Katie

    5 stars
    Dare I say that these are even better than the ones at the ever so popular fast food joint? I love that I can tweak the spices to make it spicier or not so much depending on who I’m making them for.

  6. wilhelmina

    5 stars
    These potatoes are really delish! I was sad that Taco Bell took them away and I love being able to make them at home!

5 from 19 votes (9 ratings without comment)

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