Snack · 30 min · mexican

Copycat Nacho Fries (Taco Bell’s style)

Russet potatoes does the heavy lifting here, with olive oil rounding it out. A Mexican snack that takes 30 minutes, start to finish. It is weeknight cooking that still hits your targets — 6 grams of protein per serving. It scales cleanly if you are cooking for more than one.

Ingredients

• 2 lb Russet potatoes
• 1 tbsp Olive oil
• 2 tsp Paprika
• 1 tsp Chili powder
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Salt
• 1/4 tsp Cayenne pepper
• 1/2 cup Light nacho cheese sauce

Steps

1. Cut the potatoes into thin sticks and soak 20 minutes in cold water — surface starch is what makes fries limp.
2. Dry them completely, toss with the oil, and spread in a single layer with space between sticks; crowding steams them.
3. Air fry at 400°F for 16 minutes, shaking twice, until the edges are deep golden.
4. Shake the paprika, chili, garlic, onion, salt, and cayenne together so the fries coat evenly, then toss on while the fries are still hot — seasoning sticks to hot oil.
5. Warm the nacho cheese for dipping; cold cheese on hot fries is a crime against this dish.
6. Serve in a pile with the cheese on the side, never poured over — dipping keeps the fries crisp to the last one.

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