Why You’ll Love This Recipe
These potatoes are crispy on the outside, tender on the inside, and bursting with bold flavor. Whether you’re serving them as a side, appetizer, or snack, they’re a guaranteed hit. The cheesy topping and creamy sour cream make every bite indulgent, and they can be customized with extra toppings like jalapeños, green onions, or hot sauce. Plus, they’re simple to make in the oven or air fryer with ingredients you probably already have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Russet potatoes (diced into bite-sized pieces)
- Olive oil
- Paprika
- Garlic powder
- Onion powder
- Cumin
- Salt
- Black pepper
- Nacho cheese sauce (store-bought or homemade)
- Sour cream
- Green onions (optional, for garnish)
- Jalapeños (optional, for heat)
Directions
- Preheat oven to 425°F (220°C), or preheat your air fryer to 400°F (200°C).
- Toss diced potatoes in olive oil, paprika, garlic powder, onion powder, cumin, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on a baking sheet or in the air fryer basket.
- Bake for 25–30 minutes, flipping halfway, or air fry for 18–20 minutes until golden and crispy.
- While the potatoes cook, warm the nacho cheese sauce in a saucepan or microwave until hot and pourable.
- Once potatoes are done, transfer to a serving plate.
- Drizzle with warm nacho cheese sauce and top with sour cream.
- Garnish with chopped green onions or jalapeños if desired. Serve immediately.
Servings and timing
This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 25 minutes (oven) or 20 minutes (air fryer)
Total Time: 35 minutes
Variations
- Spicy version: Add cayenne pepper or chipotle powder to the seasoning.
- Loaded style: Top with bacon bits, diced tomatoes, or guacamole.
- Taco twist: Serve with ground beef and taco toppings for a full meal.
- Vegan option: Use plant-based cheese sauce and vegan sour cream.
- Breakfast style: Add scrambled eggs and hot sauce for a breakfast bowl.
- Tex-Mex version: Add black beans, corn, and pico de gallo.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 375°F until warmed through and crispy, about 10–12 minutes.
Microwaving is not recommended as it will make the potatoes soft.
Store toppings separately and add after reheating.
FAQs
Can I use other types of potatoes?
Yes, Yukon gold or red potatoes work well, but russet potatoes get the crispiest.
Do I need to peel the potatoes?
Peeling is optional. Leaving the skin on adds texture and nutrients.
Can I make this ahead of time?
You can prep and season the potatoes ahead, but cook them just before serving for best texture.
What kind of cheese sauce should I use?
A classic nacho cheese sauce works best, but you can also use shredded cheddar melted with a splash of milk.
How do I keep the potatoes crispy?
Spread them in a single layer without crowding and flip halfway through cooking.
Can I fry the potatoes instead of baking?
Yes, you can deep fry them for extra crispiness, then season immediately after frying.
Is this recipe gluten-free?
Yes, just make sure your cheese sauce and sour cream are certified gluten-free.
Can I make these in the air fryer?
Absolutely. They cook even faster and get extra crispy in the air fryer.
How do I make homemade cheese sauce?
Melt butter, whisk in flour, then add milk and shredded cheddar. Stir until smooth and creamy.
What can I serve with cheesy fiesta potatoes?
They pair well with tacos, burritos, grilled chicken, or as a snack on their own.
Conclusion
Cheesy Fiesta Potatoes are the ultimate comfort food side dish—crispy, cheesy, creamy, and bursting with flavor. They’re simple to make at home, easy to customize, and so delicious they’ll quickly become a regular in your snack or dinner rotation. Whether you’re recreating a fast-food favorite or adding a bold twist to your next meal, these potatoes are always a hit.
PrintCheesy Fiesta Potatoes
Cheesy Fiesta Potatoes are crispy, seasoned potato bites topped with warm nacho cheese sauce and a dollop of sour cream. Inspired by the fast-food favorite, this easy homemade version is flavorful, customizable, and perfect as a side or snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking or Air Fryer
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
- 2 large russet potatoes, diced into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup nacho cheese sauce (store-bought or homemade)
- 1/2 cup sour cream
- 2 tbsp chopped green onions (optional)
- Sliced jalapeños (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C).
- In a large bowl, toss diced potatoes with olive oil, paprika, garlic powder, onion powder, cumin, salt, and pepper until well coated.
- Spread the potatoes in a single layer on a baking sheet or air fryer basket.
- Bake for 25–30 minutes (flipping halfway) or air fry for 18–20 minutes until golden and crispy.
- Meanwhile, warm nacho cheese sauce in a saucepan or microwave until hot and pourable.
- Transfer cooked potatoes to a serving plate.
- Drizzle with nacho cheese sauce and top with sour cream.
- Garnish with green onions and jalapeños if desired. Serve immediately.
Notes
- Leave potato skins on for extra texture and nutrients.
- For extra heat, add cayenne or chipotle powder to the seasoning.
- Air fryer method yields crispier results in less time.
- Use vegan cheese and sour cream for a dairy-free version.
- Reheat in air fryer or oven to retain crispiness—avoid microwaving.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
