Ingredients
1 pound diced potatoes, thawed if previously frozen
3 tablespoons canola oil
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 tablespoon taco seasoning
½ teaspoon salt
¼ teaspoon black pepper
15 ounces nacho cheese sauce, warmed as directed
8 ounces sour cream
Instructions
1. Prep the Potatoes
Preheat your oven to 425°F (220°C). Place the thawed diced potatoes into a large mixing bowl.
2. Season and Coat
In a small bowl, mix the flour, cornstarch, taco seasoning, salt, and black pepper. Pour the canola oil over the potatoes, then sprinkle the dry mixture on top. Toss until all potatoes are evenly coated.
3. Bake Until Crispy
Spread the seasoned potatoes on a parchment-lined baking sheet in a single layer. Bake for 30 to 35 minutes, flipping halfway through, until golden and crisp on the edges.
4. Add the Cheesy Goodness
Transfer the hot potatoes to a serving platter or individual bowls. Generously drizzle the warm nacho cheese sauce over the top.
5. Top it Off
Add a big spoonful of sour cream to finish, and garnish with green onions or chopped cilantro if you like a fresh touch.
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