Taco Bell Nacho Fries
Enjoy a homemade version of Taco Bell's iconic Nacho Fries, which are crispy, seasoned fries served with a zesty cheese sauce and spicy dipping sauce. Perfect for a snack or party appetizer.
Equipment
- 1 large pot or deep fryer
- 1 baking sheet
- 2 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 tongs
- 1 small saucepan
Ingredients
- 4 medium-sized russet potatoes About 2 pounds.
- 1 tablespoon vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper Adjust to taste.
- 1 cup shredded cheddar cheese
- ½ cup milk
- 1 tablespoon taco seasoning Store-bought or homemade.
- ¼ cup sour cream For dipping.
- ¼ cup salsa For dipping.
Instructions
- Wash and peel the potatoes. Cut them into thin fry shapes, about ¼ inch thick.
- Soak the potato fries in cold water for 30 minutes to remove excess starch. Drain and pat them dry with paper towels.
- In a large pot or deep fryer, heat vegetable oil over medium-high heat to 350°F (175°C).
- In a mixing bowl, combine chili powder, garlic powder, onion powder, paprika, salt, and cayenne pepper. Toss the dried potato fries in the spice mixture until evenly coated.
- Carefully add the fries to the hot oil in batches, frying until golden brown and crispy, about 4-5 minutes per batch. Use tongs to remove them and place on a baking sheet lined with paper towels to drain excess oil.
- In a small saucepan over low heat, combine shredded cheddar cheese, milk, and taco seasoning. Stir until the cheese melts and the sauce is smooth.
- Serve the fries hot with the cheese sauce, sour cream, and salsa on the side for dipping.
Notes
Make sure not to overcrowd the pot while frying; this ensures they become crispy.
You can adjust the spice level of the fries by adding more or less cayenne pepper according to your preference.
These Nacho Fries can be stored in an airtight container in the fridge for up to 2 days. Reheat in a preheated oven to crisp them back up.