These Taco Bell fiesta Potatoes Copycat Recipe by Mythical Kitchen is phenomenal! It’s super crispy and flavorful. You can eat it on its own, but it’s so much better with nacho cheese and sour cream. I’m pretty sure it will be gone in just a few minutes. Read on or watch the video below for full instructions.

Ingredients

For boiling:

• 2 quarts of water
• 2 teaspoons of baking soda
• 1 tablespoon of salt
• 6 russet potatoes

For baking:

• 1 portion of boiled and cooled potatoes
• 1/4 cup flour
• 2 tablespoons of cornstarch
• 1 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 teaspoon of sugar
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of garlic powder
• 1 teaspoon of paprika
• 1/4 teaspoon of turmeric
• 1/2 teaspoon of msg
• 1/4 cup of canola oil

Sauce:

• nacho cheese
• sour cream

Instructions

Step 1:

Add water to a large pot and let it come to a boil over high heat. While waiting for the water to boil, peel the potatoes and slice them into 1/2-inch cubes.

Step 2:

Once it’s boiling, add salt, baking soda, and potatoes. Cook for about 7 minutes. Strain them in a colander and allow them to cool for at least 15 minutes.

Step 3:

Preheat your oven to 400F. In a large mixing bowl, add flour, cornstarch, salt, sugar, chili powder, onion powder, garlic powder, and turmeric. Whisk everything until well combined.

Step 4:

Add your potatoes into a different large mixing bowl and coat them in canola oil. Transfer to the flour mixture and toss to coat.

Step 5:

Line a baking sheet with parchment paper and add the coated potatoes. Evenly space them then place them inside the oven. Bake it for about 20 minutes. After that, remove from the oven and toss the potatoes around. Place it back and bake for an additional 30 minutes.

Step 6:

Transfer the potatoes to a bowl and top with nacho cheese and sour cream. Enjoy!

Taco Bell Fiesta Potatoes Copycat Recipe

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