Cheesy Fiesta Potatoes
A delicious, creamy dish made without cream, perfect for families seeking a comforting and healthy meal option.
Ingredients
Potato Base
- 2 pounds Yukon Gold Potatoes Creamy texture, perfect for the base of the dish.
Seasoning Mix
- 2 tablespoons Oil For crisping the potatoes.
- 1 tablespoon All-Purpose Flour Adds creaminess to the cheese sauce.
- 1 tablespoon Cornstarch Helps thicken the cheese sauce.
- 1 teaspoon Chili Powder Adds depth of flavor.
- 1 teaspoon Garlic Powder Enhances savory flavor.
- 1 teaspoon Salt Enhances flavor.
- 1 teaspoon Onion Powder Provides sweetness.
- 1 teaspoon Cumin Gives an earthy flavor.
- 1 teaspoon Paprika Adds subtle smokiness.
Cheesy Sauce
- 1 cup Nacho Cheese Sauce Main element for comfort.
- 1/2 cup Sour Cream For a creamy topping.
- 1/4 cup Cilantro (optional) For fresh garnish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Peel and chop the Yukon Gold potatoes into bite-sized pieces.
- In a large bowl, toss the chopped potatoes with oil until evenly coated.
- In a small bowl, combine flour, cornstarch, chili powder, garlic powder, salt, onion powder, cumin, and paprika to create the seasoning mix.
- Sprinkle the seasoning mix over the potatoes and toss well to coat.
Cooking
- Spread the seasoned potatoes in a single layer on a baking sheet.
- Bake in the preheated oven for about 25-30 minutes or until golden and crispy, turning halfway through.
- While the potatoes bake, prepare the sauce by warming the nacho cheese sauce in a small saucepan over low heat.
- When the potatoes are done, remove them from the oven and drizzle the warm nacho cheese sauce over the top.
Serving
- Return the cheesy potatoes to the oven for an additional 5 minutes to melt the cheese.
- Once melted, let cool slightly.
- Serve hot, topped with a dollop of sour cream and cilantro if desired.
Notes
For extra crispy potatoes, soak them in water for 30 minutes before cooking. Store leftovers in an airtight container for up to 3 days or freeze for 2 months.