Copycat Taco Bell Cheesy Fiesta Potatoes

• Fiesta Seasoning Oil
• 1/4 cup vegetable oil
• 1 tablespoon sweet paprika
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• For Potatoes
• 6 russet potatoes, peeled and cut into 6ths
• 2 tablespoons kosher salt
• Nacho Cheese Sauce
• 1/2 yellow onion, peeled and roughly chopped
• 1 green bell pepper, seeded and coarsely chopped
• 1 jalapeno pepper, seeded and chopped
• 3 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 2 1/2 teaspoons whole black peppercorns
• 2 cups whole milk
• 1 tablespoon tomato paste
• 1 teaspoon red wine vinegar
• 2 cups cheddar cheese, grated
• 2 cups Velveeta cheese, grated
• 1 (32 ounce) bag frozen french fries
• French Fry Seasoning
• 1 tablespoon sweet paprika
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• Toppings
• 1 1/4 cups sour cream
• 2 tomatoes, chopped
• 2/3 cup pico de gallo, if desired

1. Preheat oven to 400u0b0F.
2. Make seasoning oil:
3. In a large bowl combine Fiesta Seasoning Oil ingredients, stirring well to combine.
4. For Potatoes:
5. Place potatoes into a large pot of lukewarm water. Add salt. Bring to a simmer over high heat. Cook until potatoes are softened, but not fully cooked, 10 to 12 minutes total. Drain potatoes through colander, shaking a few times to release steam and soften edges. Allow to rest 5 minutes.
6. Gently toss boiled potatoes in bowl with Fiesta Seasoning Oil coating thoroughly. Divide potatoes evenly between two rimmed baking sheets. Cook, tossing potatoes once, and rotating baking sheets; until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes. Meanwhile make Nacho Cheese sauce.
7. Nacho Cheese Sauce:
8. In a large saucepan over medium, heat oil. Add onion, bell pepper, garlic, cumin, salt, and black pepper. Cook, stirring occasionally until onion has softened about 5 to 7 minutes. Slowly whisk in the milk, tomato paste, and vinegar, until well combined; allow to steep for 20 minutes.
9. In a large heatproof bowl, combine grated cheeses, Place a fine mesh strainer over the bowl containing the cheese. Strain milk mixture into the bowl. Discard solids from strainer.
10. Using a wooden spoon stir cheese mixture until smooth and saucy. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture comes together.
11. Top Copycat Taco Bell Cheesy Fiesta Potatoes with 3 cups Nacho Cheese Sauce, Sour Cream, tomatoes and pico de gallo if desired. Serve immediately.

oil, vegetable oil, sweet paprika, chili powder, kosher salt, cumin, garlic, potatoes, potatoes, kosher salt, cheese sauce, yellow onion, green bell pepper, pepper, garlic, ground cumin, kosher salt, whole black peppercorns, milk, tomato paste, red wine vinegar, cheddar cheese, velveeta cheese, sweet paprika, chili powder, kosher salt, cumin, garlic, toppings, sour cream, tomatoes, pico de gallo

Taken from www.food.com/recipe/copycat-taco-bell-cheesy-fiesta-potatoes-537564 (may not work)