Cheesy Fiesta Potatoes
These Cheesy Fiesta Potatoes are crispy, cheesy, and full of zesty flavor—ready in just an hour and perfect as a side or standalone snack.
Equipment
- Large pot
- Skillet
- Baking Dish
- Oven
Ingredients
- 4 large russet potatoes can substitute with sweet potatoes
- 1 cup shredded cheddar cheese or pepper jack for extra kick
- 0.5 cup sour cream Greek yogurt is a good low-fat alternative
- 1 tsp taco seasoning or your favorite spice blend
- 0.5 cup green onions chopped, or chives
- salt and pepper to taste
- oil for frying canola or olive oil
Instructions
- Wash and peel the russet potatoes. Cut into bite-sized cubes.
- Boil salted water in a large pot. Add potato cubes and cook for 10–15 minutes until tender yet firm. Drain and cool slightly.
- Heat oil in a skillet over medium heat. Fry potatoes until golden and crispy, about 10–15 minutes. Season with salt and pepper.
- In a bowl, mix fried potatoes with shredded cheese, sour cream, taco seasoning, and green onions. Toss gently to coat.
- Transfer to a baking dish. Top with extra cheese if desired. Bake at 375°F (190°C) for 15 minutes until cheese is bubbly and golden.
Notes
Try swapping in your favorite cheese or adding jalapeños for extra heat. These potatoes make a great side or hearty snack!