Taco Bell Nacho Fries
Enjoy a homemade version of Taco Bell's Nacho Fries! These crispy, seasoned fries are paired with a rich cheese sauce, making for a delicious snack or side dish.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 deep fryer or large pot for frying
- 1 frying thermometer if using a pot
- 1 slotted spoon
- 1 saucepan
- 1 whisk
Ingredients
- 4 large russet potatoes About 1.5 pounds.
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cheddar cheese, shredded
- ½ cup milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper Optional for heat.
- salt to taste salt
Instructions
- Preheat the oven to 425°F (220°C) if baking, or heat oil in a deep fryer or large pot to 350°F (175°C).
- Wash and peel the russet potatoes, then cut them into thin fries, about ¼ inch thick.
- In a mixing bowl, toss the cut fries with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and black pepper until evenly coated.
- If baking: Place the seasoned fries in a single layer on a large baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy. If frying: Carefully add the fries to the hot oil in batches, cooking for about 4-5 minutes until golden brown and crispy. Remove and drain on paper towels.
- While the fries are cooking, make the cheese sauce. In a saucepan over medium heat, melt the butter, then add the flour and whisk for about 1 minute to create a roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens.
- Remove the saucepan from heat and stir in the shredded cheddar cheese, paprika, cayenne pepper (if using), and salt until the cheese is melted and the sauce is smooth.
- Serve the hot fries drizzled with the cheese sauce, and enjoy!
Notes
For extra flavor, consider adding toppings such as jalapeños, sour cream, or guacamole.
Store any leftover fries and cheese sauce in airtight containers in the refrigerator for up to 2 days. Reheat the cheese sauce gently on the stove or in the microwave.