The very first time I attempted making a copycat version of Taco Bell’s Fiesta Potatoes at home, my entire kitchen filled with the nostalgic smell of crispy potatoes, warm taco seasoning, and that unmistakable cheesy aroma that instantly takes you back to late-night drive-thru runs. I remember standing over the baking sheet, shaking the potatoes halfway through cooking, and feeling this silly level of excitement because they were browning exactly the way I hoped. When I finally spooned that silky nacho cheese sauce over the crispy, seasoned cubes and added a generous dollop of sour cream, it hit me—I had recreated one of my favorite comfort foods right in my own kitchen.
Why You’ll Love This Recipe
You’ll love this copycat recipe because it gives you everything you adore about the classic Taco Bell Fiesta Potatoes—crispy edges, fluffy centers, bold seasoning, melty cheese sauce—without the drive-thru line, the mystery ingredients, or the tiny portion size. Plus, you can customize it exactly the way you like.
Ingredients
- 1 lb bag of diced potatoes
- 3 tbsp canola oil
- 1 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp taco seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 (15 oz) can nacho cheese sauce
- 8 oz sour cream
The diced potatoes can be frozen or fresh, but if you’re using fresh, make sure they’re completely dry before seasoning—they crisp significantly better. Canola oil works best because it tolerates high heat and gives that fast-food-style fry, though vegetable oil is fine too. I love using a blend of flour and cornstarch because together they create that magical, ultra-crispy coating that mimics deep-fried potatoes without me actually having to fry anything. And while nacho cheese sauce is classic, you can use homemade queso or even shredded cheese if you want a different vibe.
Equipment Needed
- Baking sheet
- Large mixing bowl
- Spatula or tongs
- Parchment paper
- Saucepan
- Spoon
The baking sheet is essential for getting even browning. I’ve tried this recipe on foil, parchment, and directly on a bare pan, and parchment paper consistently gives me the crispest potatoes without sticking. A big mixing bowl helps coat every potato cube, and a sturdy spatula or tongs makes flipping them mid-cook so much easier. A small saucepan is all you need to warm the cheese sauce until it’s smooth and pourable, and trust me, warming it makes a huge difference in texture and flavor.
Step-by-Step Instructions
Whenever I make these Fiesta Potatoes, I start by preheating the oven to a high temperature—425°F—because the key to crispy oven potatoes is heat. I spread parchment paper onto my baking sheet and let the oven warm while I prepare everything else. The moment the oven hits temperature, I can almost feel the anticipation because I know I’m about to enjoy one of my favorite fast-food comfort side dishes made completely from scratch.
In a big bowl, I toss the diced potatoes with canola oil until every piece is glossy and coated. Then I mix together the flour, cornstarch, taco seasoning, salt, and pepper. When I sprinkle this mixture over the potatoes, it forms this beautiful, dusty coating that clings to the oil-coated cubes. I shake the bowl gently to make sure every piece gets covered, and it always smells so good—the warm spices mixing with the oil already hint at that classic Taco Bell flavor.
Next, I spread the potatoes out on the baking sheet, making sure they aren’t touching. The first time I made this, I overcrowded the pan and the potatoes steamed instead of crisping; now I leave plenty of space so the heat can circulate. After about 20 minutes, I pull them out and flip them. This is always the exciting part because one side has already turned a gorgeous golden brown, and that crispy outer shell is forming exactly the way it should.(See the next page below to continue…)