Cheesy Fiesta Potatoes

Ingredients:

  • 2 medium russet potatoes (cut into 1 inch cubes)
  • 2 cups oil (for frying)
  • 1 tablespoon taco seasoning mix
  • 1½ teaspoons tapioca starch
  • 1½ teaspoons rice flour
  • ½ teaspoon paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1½ teaspoons kosher salt (divided)
  • ¾ cup canned or jarred nacho cheese sauce
  • ¼ cup sour cream

Directions

Place potatoes in a medium saucepan, and add enough cold water to cover. Bring to a boil over high; boil 3 minutes, and drain well. Transfer potatoes on a plate lined with paper towels.

Heat oil in a small saucepan over medium-high. While oil heats, combine taco seasoning, tapioca, rice flour, paprika, turmeric, garlic powder, onion powder, and 1 teaspoon of the salt in a medium bowl.

Add potatoes to seasoning mixture, and toss to coat lightly; shake off any excess seasoning. Add seasoned potatoes to hot oil in 2 batches, and fry until golden brown, about 3 minutes. Transfer to plate lined with paper towels, and sprinkle with remaining salt.

Divide potatoes among 4 small bowls; top each with 3 tablespoons of the cheese sauce and 1 tablespoon sour cream.

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