Description
Crispy, seasoned fries served with a warm, creamy cheese dip—this copycat Taco Bell Nacho Fries recipe brings the bold, zesty flavors of the fast-food favorite into your own kitchen.
Ingredients
- For the fries:
- 4 medium russet potatoes (or frozen fries)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt, to taste
- For the cheese dip:
- 1 cup shredded cheddar cheese
- 1/4 cup milk (adjust for consistency)
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease.
- If using fresh potatoes, cut into thin fries and soak in cold water for 30 minutes; pat dry. For frozen fries, skip soaking.
- Toss fries with olive oil. Mix spices and salt, then coat fries evenly.
- Spread fries in a single layer and bake 20–25 minutes, flipping halfway, until golden and crispy. For frozen fries, bake per package and season after baking.
- While fries bake, melt butter in a saucepan over medium heat. Stir in garlic powder and paprika for 30 seconds.
- Add milk and cheese, stirring until smooth and creamy. Thin with more milk if needed, and season with salt.
- Serve fries hot with warm cheese dip on the side. Sprinkle extra chili powder or cayenne on top if desired.
Notes
- Load ’em up: top fries with cheese, sour cream, jalapeños, green onions, or seasoned meat.
- Spice it up: add hot sauce to the dip or more cayenne to the fries.
- Make it vegan: use dairy-free cheese and non-dairy milk.
- Air-fryer option: cook fries at 400°F (200°C) for 15–20 minutes, flipping halfway.
- Prep ahead: make dip up to 3 days ahead; reheat gently.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
