This recipe is a dead-on copycat of Taco Bell's most beloved menu items — and thanks to a parboil and flour and cornstarch coating, the baked version is even more satisfying.
WHY YOU'LL LOVE THIS RECIPE
Making these potatoes in the oven means no deep frying, no mess, and the same incredible result.
INGREDIENTS
For this recipe, you need: Potatoes, Oil, Paprika, Garlic powder, Salt, Pepper, Flour, Cornstarch, Nacho cheese sauce, Sour cream, Green onions
Wash the potatoes and cut them into 1-inch pieces. Bring a pot of salted water to a boil, add the potatoes, and parboil for exactly 5 minutes. Drain well.
STEP 1: PARBOIL THE POTATOES
Transfer the dried potatoes to a large bowl and toss with oil. Add the seasonings, flour, and cornstarch, then toss until the potatoes are evenly coated.
STEP 2: SEASON AND COAT
Spread the coated potatoes in a single layer on a baking sheet. Bake at 425°F for about 30 minutes, flipping halfway through.
STEP 3: BAKE UNTIL CRISPY
Transfer the hot, crispy potatoes to a serving plate or bowl. Spoon warm nacho cheese over the top, add a dollop or two of sour cream, and finish with sliced green onions.
STEP 4: TOP AND SERVE
STORAGE TIPS
Store leftover potatoes (without toppings) in an airtight container in the refrigerator for up to 3 days. To reheat, spread on a baking sheet and bake at 400°F for 8 to 10 minutes.
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