Ingredients
- 4 large russet potatoes, cut into fries
- 2 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt, to taste
For the Nacho Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 2 cups shredded cheddar cheese (or cheddar + a bit of American cheese for extra creaminess)
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Prep the Fries: Preheat your oven to 425°F (220°C) or heat your air fryer to 400°F (200°C).
- Toss the potato fries in vegetable oil, then sprinkle with paprika, garlic powder, onion powder, chili powder, cayenne (if using), and salt. Mix well to coat evenly.
- Arrange fries in a single layer on a baking sheet lined with parchment paper, or in the air fryer basket.
- Bake or air fry for 20–30 minutes, flipping halfway through, until crispy and golden brown.
- Make the Nacho Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the milk and cook, stirring constantly, until slightly thickened (about 3–5 minutes).
- Reduce heat to low and add shredded cheese a handful at a time, stirring until melted and smooth. Add chili powder, paprika, and salt; stir to combine.
- Serve: Pile the hot fries on a plate and drizzle generously with warm nacho cheese sauce. Enjoy immediately!
If you’d like, I can help you make a copycat seasoning blend closer to Taco Bell’s exact taste too — just let me know!