Taco Bell Fiesta Potatoes (Printable Version)
Crispy golden potatoes tossed in a smoky spice coating and baked to perfection for a flavorful crunch.
# Ingredients:
→ Potatoes
01 -
Golden potatoes, firm and evenly sized
→ Coating
02 -
All-purpose flour, 63 grams
03 -
Cornstarch, 15 grams
04 -
Paprika, 10 grams
05 -
Salt, 5 grams
06 -
Cayenne pepper, 1 gram
07 -
Black pepper, 2 grams
→ Finishing
08 -
Neutral oil (vegetable or canola), 120 milliliters
# Steps:
01 -
Place whole washed and trimmed golden potatoes in one liter of water. Bring to a boil and simmer for 20 minutes until they are slightly tender but still firm when pierced with a fork.
02 -
Dice the boiled potatoes into 2.5 cm chunks. Gently toss them with 120 milliliters of neutral oil to ensure even coating without clumping.
03 -
In a bowl, combine 63 grams all-purpose flour, 15 grams cornstarch, 10 grams paprika, 5 grams salt, 1 gram cayenne pepper, and 2 grams black pepper. Toss the oiled potatoes thoroughly in this mixture until evenly coated.
04 -
Spread the coated potatoes on two large greased baking sheets, ensuring pieces do not touch to avoid steaming. Bake in a preheated oven at 220°C for 40 minutes, rotating the pans halfway through for even browning.
05 -
Enjoy the crispy potatoes on their own or accompanied by nacho cheese or sour cream. They also complement burritos, tacos, or grilled meats.
# Notes:
01 -
To maintain crispiness, avoid overcrowding the baking sheets and toss potatoes halfway through baking.
02 -
Potatoes reheat well in a 200°C oven for 8 to 10 minutes to restore texture.
03 -
For gluten-free preparation, substitute all-purpose flour with rice flour or a gluten-free blend.