Prep the Potatoes: Start by washing 3 medium-sized potatoes. There’s no need to peel them, as the skin adds extra crispiness. Cut the potatoes into small cubes, like little planks, and then dice them into bite-sized pieces. Once cut, place the potato cubes in water to rinse off excess starch.

Parboil the Potatoes: Bring a pot of water to a boil and add the potatoes. Let them parboil for about 5 minutes. This step helps the outside get crispy while keeping the inside soft and tender – just the way we like it!

Season the Potatoes: After draining the potatoes, toss them in a mixing bowl. Add a generous drizzle of oil (any kind will work), then season with taco seasoning, salt, pepper, and any extra seasonings you like – garlic powder, onion powder, or paprika. For that extra crunch, mix in 1/4 cup of flour and 1/4 cup of cornstarch. This will give the potatoes that irresistible crispy texture we all love.

Bake the Potatoes: Preheat your oven to 425°F (220°C). Coat a baking sheet with a light spray of oil or brush it lightly with oil, then spread the seasoned potatoes evenly on the sheet. Bake for 30-35 minutes, shaking the pan halfway through to make sure the potatoes cook evenly and get crispy on all sides.

Prepare the Cheese Sauce: While the potatoes are baking, heat up your nacho cheese sauce. I highly recommend Rico’s Gourmet Nacho Cheese for the best flavor. You can warm it in the microwave or on the stove – it’ll be worth it!

Assemble the Fiesta Potatoes: Once the potatoes are crispy and golden, remove them from the oven. Top with a generous pour of the warm nacho cheese, a dollop of sour cream, and a sprinkle of chopped green onions for that fresh, vibrant flavor.