Ingredients
- 4 large Russet potatoes, cut into fries
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper (optional, for extra spice)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Nacho Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1½ cups shredded cheddar cheese (or a mix of cheddar and pepper jack)
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- Salt, to taste
Instructions
- Prepare the Fries:
- Preheat oven to 425°F (220°C).
- Place the cut fries in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
- Drain and pat dry completely with a towel.
- Season and Bake:
- Toss fries with olive oil, paprika, garlic powder, onion powder, chili powder, cayenne (if using), salt, and black pepper until evenly coated.
- Spread fries in a single layer on a baking sheet lined with parchment paper.
- Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
- Make the Nacho Cheese Sauce:
- In a medium saucepan over medium heat, melt the butter. Add the flour and whisk for 1–2 minutes to make a roux.
- Slowly whisk in the milk and cook, stirring constantly, until the sauce thickens (about 3–5 minutes).
- Reduce heat to low and stir in the shredded cheese, garlic powder, cayenne (if using), and salt. Stir until smooth and melty.
- Serve:
- Place the hot fries on a plate and drizzle generously with warm nacho cheese sauce.
- Serve immediately and enjoy your homemade Taco Bell-style Nacho Fries!
If you’d like, I can give you an air fryer version too. Just let me know!