Let’s get one thing straight. I don’t condone the eating of Taco Bell on a regular basis or even a semi-regular basis. However, in honor of their gorgeous new stores popping up in California, I figured that we would recreate the best thing on the menu, Cheesy Fiesta Potatoes. The most important thing when making this little potato dish is that all the starchy little buggers are the same size. It doesn’t necessarily matter which kind of potatoes you use but we made this dish with plain ol’ russet because of their versatility and basic flavor.
You’ll season these babies and pop them in the oven to bake them perfectly before you add any additional toppings. Then, per usual, you’ll finish them off in a cast iron skillet to reach optimal cheesy goodness. You can add the cheese right to the skillet because it will cook evenly and melt beautifully.
Don’t you feel like when you make literally anything with potatoes that you always have a surplus? We find ourselves with this “problem” every time but it makes finding a solution pretty fun. The wonderful thing about having extra of the fiesta potatoes is that they are already seasoned, cheesy and crispy so adding them to something is only going to take it to a heavenly level.
If you know me (or follow us on Instagram) you’d know that I love fried eggs. Like, a lot. I firmly believe you can add a fried egg to just about anything and make it one of the best dishes you’ll ever have. Burger with an egg? Amazing. Cheesy Fiesta Potatos with an egg? Absolutely delicious. While you are frying your eggs, put your leftover potatoes in the oven for just a few minutes until they are rewarmed and melty. Then, plate them on your fanciest white dish, throw your eggs on top and schlep some hot sauce on top for a heavenly breakfast that will absolutely warrant an Instagram post.
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 4 Tablespoons butter
- 3-4 large potatoes
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup green onion, chopped
- sour cream, if desired
- Preheat oven to 475 degrees F.
- Chop potatoes into evenly bite-sized cubes. Toss potatoes in garlic powder and cumin until fully coated.
- Melt butter in cast iron skillet and add potatoes then cook for about 10 minutes, stirring occasionally. Cover and then cook for another 10 minutes until potatoes are tender and golden brown. Season with salt and pepper, as needed.
- Place potatoes on a ridged baking sheet and bake at 475 degrees F for about 10 more minutes until nice and crispy.
- Remove from oven and toss potatoes back into cast iron skillet. Top with cheese and cook until it is nice and melty.
- Throw on some green onions and sour cream. Enjoy without the fear of eating Taco Bell.
- Top leftover potatoes with fried eggs and hot sauce for a hearty morning breakfast.