Taco Bell Crispy Fiesta Potatoes Copycat Recipe
Introduction
These Crispy Fiesta Potatoes are a delicious copycat of Taco Bell’s famous side dish. Perfectly seasoned and baked to golden crispiness, they make a fantastic snack or side for any meal. Their bold flavors and satisfying crunch will have you coming back for more.
Ingredients
- 3 lbs. russet potatoes, washed
- 1/4 cup avocado oil
- 1/2 cup corn starch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
Instructions
- Step 1: Add the potatoes to a large pot and fill with water about 1-2 inches above the potatoes. Bring to a boil on high heat and cook for about 20 minutes, or until slightly fork-tender. Avoid fully cooking as they will bake later.
- Step 2: Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
- Step 3: In a small bowl, combine the corn starch, garlic powder, onion powder, salt, black pepper, paprika, cayenne pepper, and cumin.
- Step 4: Once potatoes are parboiled, dice them into 1-inch squares and place in a large bowl. Add avocado oil and gently toss to coat evenly.
- Step 5: Sprinkle the spice mixture over the potatoes and mix thoroughly until all pieces are coated.
- Step 6: Spread the seasoned potatoes in a single layer on the prepared baking sheet(s).
- Step 7: Bake for 40 minutes, stirring halfway through to ensure even crisping.
- Step 8: Allow the potatoes to cool slightly before serving. Enjoy your crispy Fiesta Potatoes!
Tips & Variations
- Use a high smoke-point oil like avocado oil for a crispier texture and better flavor.
- For extra crispiness, spread potatoes out fully without overlapping and don’t overcrowd the pan.
- Adjust cayenne pepper to control the spice level according to your preference.
- Try adding a sprinkle of grated cheese and chopped fresh cilantro before serving for a tasty twist.
Storage
Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them out on a baking sheet and bake at 375°F for 10-15 minutes until warmed through and crisp again. Avoid microwaving to keep them crispy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of potato?
Russet potatoes work best due to their starchy nature, which helps achieve a crispy texture. Waxy potatoes like red or Yukon gold may not crisp up as well but can be used if needed.
Is it necessary to parboil the potatoes before baking?
Yes, parboiling softens the potatoes slightly so they cook evenly and get crispy on the outside without being hard inside. Skipping this step may result in undercooked centers or burnt exteriors.
PrintTaco Bell Crispy Fiesta Potatoes Copycat Recipe
This Taco Bell Crispy Fiesta Potatoes recipe is a delicious copycat version of the popular fast-food side dish, featuring perfectly spiced and crispy baked potato cubes. Parboiled russet potatoes are seasoned with a flavorful blend of spices and baked until golden and crunchy, making a perfect snack or side for any meal.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 3 lbs. russet potatoes, washed
Seasoning & Coating
- 1/4 cup avocado oil
- 1/2 cup corn starch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cumin
Instructions
- Parboil Potatoes: Add the potatoes to a large pot and cover with water about 1-2 inches above the potatoes. Bring the water to a boil over high heat and cook for about 20 minutes, or until the potatoes are slightly fork-tender but not fully cooked. This partial cooking ensures the potatoes will crisp up nicely in the oven.
- Preheat Oven: While the potatoes are boiling, preheat your oven to 425°F (220°C). Line a full-sized baking sheet, or two half sheets, with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Prepare Seasoning Mix: In a small bowl, combine the corn starch, garlic powder, onion powder, salt, black pepper, paprika, cayenne pepper, and cumin. This spice blend will give the potatoes their signature taco flavor and crispy texture.
- Dice and Coat Potatoes: Once the potatoes are parboiled, drain them and dice into 1-inch square pieces. Place the diced potatoes into a large bowl, add the avocado oil, and gently mix until all pieces are evenly coated. Sprinkle the spice and corn starch mixture over the potatoes and toss again thoroughly so each piece is well-seasoned and coated.
- Arrange on Baking Sheet: Spread the seasoned potatoes out in a single layer on the prepared baking sheet(s), ensuring they aren’t overcrowded for maximum crispiness.
- Bake Potatoes: Place the baking sheet(s) in the preheated oven and bake for 40 minutes, flipping or stirring the potatoes halfway through cooking to brown them evenly on all sides.
- Cool and Serve: Once baked to a crispy golden texture, allow the potatoes to cool slightly on the baking sheet. Serve warm as a tasty snack or side dish and enjoy the irresistible fiesta flavors.
Notes
- Parboiling the potatoes helps achieve a crispy exterior while keeping the inside tender.
- Adjust cayenne pepper quantity to your preferred spice level or omit for less heat.
- Using avocado oil provides a higher smoke point suitable for baking at 425°F and adds healthy fats.
- For extra crispiness, avoid overcrowding the baking tray; spread the potatoes evenly in a single layer.
- Leftover potatoes can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
Keywords: Taco Bell, crispy potatoes, copycat recipe, fiesta potatoes, baked potatoes, side dish, appetizer, vegetarian
