Crispy Cheesy Fiesta Potatoes are seasoned diced potatoes cooked until golden and crispy in an air fryer, then topped with a homemade creamy cheese sauce. Garnished with sour cream, green onions, jalapeno peppers, and tomatoes, these potatoes make a delightful side dish, snack, or even a main course. Inspired by a popular fast-food favorite, this recipe includes instructions for both air frying and oven baking.
Ingredients & Substitutions
- Potatoes: Russet potatoes are ideal for this recipe due to their starchy texture and ability to crisp up well. You can also use other types like Yukon Gold, fingerling, or yellow potatoes. The potatoes are seasoned with taco seasoning and seasoned salt.
- Heavy Cream: Heavy cream or heavy whipping cream is used to create a rich, creamy texture for the cheese sauce.
- Cheese: A combination of sharp cheddar cheese and pepper jack cheese makes the sauce wonderfully cheesy and flavorful. The sauce is further seasoned with salt, onion powder, garlic powder, and chili powder.
- Toppings: Enhance the dish with sour cream, chopped green onions, sliced jalapenos, and diced tomatoes.
Make-Ahead Cheese Sauce
You can prepare the cheese sauce in advance. Store it in an airtight container in the refrigerator for up to 3-5 days. Reheat it on the stovetop or in the microwave, adding a bit of milk or cream if necessary to reach the desired consistency.
Easy Cheesy Fiesta Potatoes
For a quicker version, you can use store-bought ingredients. Frozen diced potatoes and nacho cheese sauce can be substituted, though homemade is always best. Serve with the suggested toppings for added flavor.
Storing Leftovers
Store any leftover cheese sauce and potatoes separately in the refrigerator. The cheese sauce will last for 3-5 days, while the potatoes will keep for 3-4 days. Reheat the cheese sauce on the stovetop or in the microwave. Reheat the potatoes in the air fryer or oven.
Ingredients
Potatoes:
- 1 pound russet potatoes, washed, dried, and diced into ½-inch (1.3 centimeters) cubes
- 1 tablespoon vegetable oil
- 1 tablespoon taco seasoning
- 1 teaspoon seasoned salt
Cheese Sauce:
- ¾ cup (180 grams) heavy whipping cream
- 1 ½ cups (170 grams) sharp cheddar cheese, shredded
- 1 cup (115 grams) pepper jack cheese, shredded
- ⅛ teaspoon kosher salt
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon chili powder
Optional Toppings:
- Sour cream
- Green onion, chopped
- Sliced jalapenos
- Diced tomatoes
Instructions
Prepare the Potatoes:
In a medium bowl, toss diced potatoes with vegetable oil, taco seasoning, and seasoned salt until evenly coated.
Air Fryer Method:
Lightly spray the inside of the air fryer basket with cooking spray.
Place the potatoes in a single layer in the basket. Work in batches if necessary.
Air fry at 375°F (190°C) for 10 minutes. Shake the basket and continue cooking for another 5 minutes or until tender and crispy.
Oven Method:
Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
Spread the seasoned potatoes in a single layer on the baking sheet.
Bake for 25-35 minutes, flipping halfway through, until the potatoes are fork-tender and crispy.
Make the Sauce:
In a medium saucepan over medium heat, add heavy cream. Heat until bubbles form around the edges.
Reduce heat to low and stir in the shredded cheeses and seasonings until the cheese is completely melted. Cover to keep warm while cooking the potatoes.
Assemble the Dish:
Place cooked potatoes on a platter or plate. Top with the warm cheese sauce.
Garnish with sour cream, chopped green onions, sliced jalapenos, and diced tomatoes.
Enjoy your Crispy Cheesy Fiesta Potatoes as a satisfying and flavorful dish that’s perfect for any occasion!
