Cheesy Fiesta Potatoes Recipe

This is a straightforward homemade version of Taco Bell Cheesy Fiesta Potatoes — crispy little potato cubes, drenched in gooey cheese sauce, and stacked with all the good toppings. Super fast in the air fryer, and yep, still hits that drive-thru craving.

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: spicy, cheesy, creamy, crispy
• Great for: snack attacks, side dish wins, Taco Tuesdays

Why I Like This Recipe

Okay so here’s the deal: I was trying to “eat clean” but somehow ended up making a mountain of cheesy potatoes at 10pm and honestly? No regrets. These are crispy, loaded, and impossible to stop eating. And the cheese sauce?? Like, I’d pour that on anything. Even cardboard. Maybe especially cardboard.

Ingredients

Potatoes

• 1 lb russet potatoes, diced into ½-inch cubes
• 1 tbsp vegetable oil
• 1 tbsp taco seasoning
• 1 tsp seasoned salt

Cheese Sauce

• ¾ cup heavy cream
• 1½ cups sharp cheddar, shredded
• 1 cup pepper jack, shredded
• ⅛ tsp kosher salt
• ⅛ tsp onion powder
• ⅛ tsp garlic powder
• ⅛ tsp chili powder

Toppings (optional but not really)

• Sour cream
• Chopped green onions
• Sliced jalapeños
• Diced tomatoes

How To Make Cheesy Fiesta Potatoes

1. Season the potatoes: Toss diced potatoes in a bowl with oil, taco seasoning, and seasoned salt.
2. Air fry: Spray your air fryer basket. Dump the potatoes in a single layer (batch it if needed). 375°F for 10 mins. Shake. Then 5 more mins till golden and crispy.
3. Make the cheese sauce: While those potatoes crisp up, heat the cream in a saucepan till it bubbles on the edges. Lower the heat. Stir in all the cheeses and seasonings. Mix until smooth, creamy, and borderline illegal.
4. Assemble: Plate the potatoes. Pour that cheesy lava all over. Add whatever toppings your heart desires. Eat immediately and aggressively.

Tips for Success

• Cut your potatoes evenly or some will go sad and burnt.
• Cheese sauce thickens as it sits — keep it on low heat or re-stir.
• Don’t overload the air fryer. Crowded potatoes = soft potatoes.
• Add hot sauce if you like danger.
• No air fryer? Use the oven — just takes longer.

Storage and Reheating

• Fridge: Store leftovers (sauce and potatoes separate) for 2–3 days.
• Reheat: Air fry the potatoes again to bring back the crisp. Sauce goes low and slow on the stove.
• Freezer: Honestly… just eat them fresh. Not worth freezing.

FAQs

Common Mistakes and How to Dodge Them

• Undercooked potatoes → Make sure they’re in a single layer and give them time.
• Clumpy cheese sauce → Stir constantly. Don’t let it boil.
• Boring potatoes → Season properly. Taco seasoning + salt = essential.
• Overcooked cheese sauce → Low and slow. Keep an eye.
• Skipping toppings → They bring the vibe. Don’t rob yourself.

Nutrition Facts (Per Serving – ¼ recipe)

• Calories: ~390 kcal
• Carbs: 28 g
• Protein: 12 g
• Fat: 27 g
• Sodium: 610 mg
• Fiber: 2 g
• Sugars: 2 g