Taco Bell Fiesta Potatoes (Print Version)
Bold, crispy potatoes tossed in Mexican-inspired spices and baked for a golden, satisfying treat.
# What You'll Need:
→ Potatoes
01 -
5 pounds golden potatoes, washed and trimmed
→ Coating
02 -
8 tablespoons vegetable oil
03 -
1/4 cup all-purpose flour
04 -
1/2 cup cornstarch
05 -
2 teaspoons paprika
06 -
3 teaspoons salt
07 -
1/8 teaspoon cayenne pepper
08 -
1/2 teaspoon black pepper
# Steps to Follow:
01 -
Place the whole golden potatoes into 4 cups of water in a large pot. Bring to a gentle boil and cook for 20 minutes or until potatoes are tender yet still hold their shape. Drain and allow to cool slightly.
02 -
Cut the cooked potatoes into 1-inch chunks. Place them in a large bowl and toss thoroughly with vegetable oil to ensure each piece is evenly coated.
03 -
In a separate bowl, mix together the all-purpose flour, cornstarch, paprika, salt, cayenne pepper, and black pepper until evenly combined.
04 -
Add the flour and spice mixture to the oiled potato chunks. Toss well until every piece is fully coated with the seasoning blend.
05 -
Lightly grease two large baking sheets. Spread the coated potatoes in a single, even layer on the sheets, leaving space between pieces to promote crisping.
06 -
Bake in a preheated oven at 425°F for 40 minutes, rotating the baking sheets halfway through to ensure even browning and crispness.
07 -
Remove from the oven and serve hot as a savory side or snack. Optionally, accompany with nacho cheese sauce, sour cream, or use as a filling for tacos and burritos.
# Additional Notes:
01 -
For a more pronounced smoky flavor, toast paprika briefly in a dry pan before mixing into the coating.
02 -
Do not overcrowd the baking sheets; spacing allows for optimal crispiness.
03 -
Store in an airtight container in the refrigerator and reheat in a 400°F oven for 8–10 minutes to restore crisp texture.
04 -
Yukon Gold or russet potatoes can substitute for golden potatoes for a slightly different texture.