Taco Bell Nacho Fries

5 from 1 vote

Crispy on the outside, fluffy on the inside, and loaded with a smoky seasoning that packs a punch—these homemade Taco Bell Nacho Fries are a delicious snack that everyone will love!

Prep Time10

Cook Time30

Total Time40

Course: Snack

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 350kcal

Equipment

Baking Sheet
Mixing Bowl
Parchment Paper

Ingredients

2 large russet potatoes Washed and peeled
1 tablespoon vegetable oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper Optional, for extra spice
1/2 teaspoon salt
1/4 teaspoon ground cumin
chopped parsley or cilantro Optional garnish
nacho cheese sauce Optional, for dipping or drizzling

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with oil for easy cleanup.
Wash and peel the russet potatoes. Cut them into fries about 1/4 inch thick for the best balance of crispy edges and fluffy centers.
Place the cut fries in a large bowl of cold water. Soak for at least 20 minutes to remove excess starch—this step is key for achieving maximum crispiness.
Drain the potatoes and pat them dry thoroughly with a clean towel.
In the large bowl, toss the fries with vegetable oil, making sure every fry is lightly coated.
In a small bowl, combine garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and cumin. Sprinkle this spice mix over the oiled fries, tossing to coat them evenly.
Spread the fries out in a single layer on your prepared baking sheet. Make sure there’s space between each fry for even cooking.
Bake for 25-30 minutes, flipping halfway through. Fries are done when they’re golden brown and crispy on the outside.
Remove from the oven. If you’d like, sprinkle with chopped parsley or cilantro for a fresh touch.
Serve immediately with warm nacho cheese sauce for dipping or drizzle the sauce right over the fries.

Notes

For the crispiest fries, soak your potatoes in cold water and dry them thoroughly before tossing with oil and spices. You can also swap out russet potatoes for sweet potatoes for a fun flavor twist.

Nutrition