Recipes

Taco Bell Style Potatoes (Homemade)

Base serves 2 with leftovers — slide to scale the ingredients.

Servings: 4-6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

Taco Seasoning

  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt

Seasoned Fried Potatoes

  • 4 pounds russet potatoes
  • 1 cup all-purpose flour
  • 2-3 tablespoons taco seasoning (from above)
  • Neutral oil for frying (vegetable, canola, or peanut oil)
  • Salt for finishing

Cheese Sauce

  • 8 oz sharp cheddar cheese, shredded
  • 1 tablespoon lemon juice
  • 4 oz (1/2 cup) whole milk
  • 1 tablespoon cornstarch

Ground Beef (Optional)

  • 1 pound ground beef (80/20 blend)
  • 3 tablespoons taco seasoning (from above)
  • Juice of 1 lime
  • 1/4 cup pickled jalapeño brine (from jar)
  • 1/4 to 1/2 cup water

Toppings

  • Sour cream
  • Diced tomatoes
  • Shredded lettuce
  • Sliced jalapeños
  • Chopped green onions
  • Shredded cheese

Instructions

Step 1: Make Taco Seasoning

  1. In a small bowl, combine chili powder, onion powder, garlic powder, smoked paprika, cumin, oregano, cayenne, salt
  2. Mix well and set aside
  3. Store any extra in an airtight container for future use

Step 2: Prepare Potatoes

  1. Wash and peel potatoes (or leave skins on for extra texture and nutrition)
  2. Cut potatoes into small 1/2-inch cubes (dice them evenly for consistent cooking)
  3. Place diced potatoes in a large bowl and cover with cold water
  4. Let soak for 10 minutes to remove excess starch
  5. Drain potatoes and pat completely dry with paper towels or clean kitchen towel

Step 3: Season and Coat Potatoes

  1. In a large bowl, combine flour and 2-3 tablespoons of taco seasoning
  2. Add dried potato cubes to the flour mixture
  3. Toss until all potatoes are thoroughly and evenly coated

Step 4: Fry Potatoes

  1. Fill a large, deep skillet or Dutch oven with 2-3 inches of neutral oil
  2. Heat oil to 350-375°F (use a thermometer for accuracy)
  3. Working in batches (don't overcrowd the pan), carefully add coated potato cubes to hot oil
  4. Fry for 8-10 minutes, stirring occasionally, until golden brown and crispy
  5. Remove with a slotted spoon and place on a wire rack set over a baking sheet
  6. Immediately sprinkle with salt while still hot
  7. Repeat with remaining potatoes, maintaining oil temperature between batches
  8. Keep finished batches warm in a 200°F oven if needed

Step 5: Make Cheese Sauce

  1. In a medium saucepan, bring milk to a gentle simmer over medium heat
  2. Add sodium citrate (or lemon juice) and stir to dissolve
  3. Gradually add shredded cheese, stirring constantly until melted and smooth
  4. In a small bowl, mix cornstarch with 1 tablespoon cold water to make a slurry
  5. Add slurry to cheese sauce and whisk until smooth and thickened
  6. Keep warm on low heat, stirring occasionally (add a splash of milk if it gets too thick)

Step 6: Cook Ground Beef (Optional)

  1. Heat a large skillet over medium-high heat and add a drizzle of oil
  2. Add ground beef and break it up with a wooden spoon
  3. Cook for 6-8 minutes until browned and cooked through, breaking into small crumbles
  4. Drain excess fat if desired
  5. Add 3 tablespoons taco seasoning and stir to coat
  6. Add lime juice, jalapeño brine, and 1/4 cup water
  7. Stir and simmer for 2-3 minutes until liquid reduces to desired consistency
  8. Taste and adjust seasoning if needed

Step 7: Assemble and Serve

  1. Place a generous portion of crispy seasoned potatoes in serving bowls or plates
  2. Drizzle warm cheese sauce over potatoes
  3. Top with seasoned ground beef (if using)
  4. Add desired toppings: sour cream, diced tomatoes, lettuce, jalapeños, green onions, extra cheese
  5. Serve immediately while hot

Serving Suggestions

Cheesy Fiesta Potatoes

  • Potatoes + cheese sauce + sour cream + green onions

Spicy Potato Bowl

  • Potatoes + cheese sauce + ground beef + jalapeños + hot sauce

Loaded Potato Nachos

  • Potatoes as base + all toppings (like loaded nachos)

Potato Burrito Filling

  • Use as filling for burritos with beans, rice, and toppings

Notes

  • Healthier modifications: Bake potatoes at 425°F for 25-30 minutes instead of frying (toss with 2-3 tablespoons oil before baking)
  • Potato prep: Soaking removes excess starch for crispier results
  • Oil temperature: Keep oil at consistent 350-375°F for best texture
  • Make ahead: Taco seasoning can be made in bulk and stored for months
  • Cheese sauce: Sodium citrate helps create smooth, non-grainy cheese sauce (available online or at specialty stores). Lemon juice works as substitute but texture may be slightly different
  • Ground beef alternative: Use ground turkey, ground chicken, or keep it vegetarian
  • Spice level: Reduce cayenne pepper in taco seasoning for milder flavor
  • Storage: Potatoes are best fresh but can be reheated in oven at 400°F for 5-7 minutes to re-crisp

Nutrition Notes

This homemade version is healthier than fast food because:

  • No preservatives or artificial ingredients
  • Control over oil quality and freshness
  • Real cheese instead of processed cheese product
  • Fresh vegetables and toppings
  • Option to bake instead of fry
  • Lean ground beef option or skip meat entirely