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Cheesy Fiesta Potatoes
Rachel Kim

Cheesy Fiesta Potatoes

Small potato cubes create more crisp edges than wedges and hold sauce in the gaps. Steam them first, then roast at high heat with the seasoning. Cheese sauce and sour cream belong on after the potatoes leave the oven.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs russet potatoes cut into 1/2-inch cubes
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 cup warm nacho cheese sauce
  • 3/4 cup sour cream

Method
 

  1. Microwave the potato cubes with 2 tablespoons water for 6 minutes, then drain and dry them.
  2. Toss the potatoes with oil, salt, smoked paprika, cumin and garlic powder.
  3. Spread them on a sheet pan in one layer.
  4. Roast at 450°F for 22 to 26 minutes, turning once, until crisp and at least 165°F.
  5. Divide the potatoes among bowls and spoon warm nacho cheese over them.
  6. Add sour cream in small dollops and serve immediately.