Have You Ever Craved Something Weirdly Specific?
So listen, I don’t know what it is about a lazy Saturday afternoon, but every other month or so—like clockwork—I get this borderline irrational craving for Taco Bell’s Nacho Fries. Back in college, my roommate and I would scrounge up loose change just for those crispy fries with that neon cheese sauce (which I’m pretty sure glows in the dark, but I never had the guts to test). I always thought they were deep-fried magic. Imagine my surprise when I found I could get satisfyingly close at home, with my oven… and to be honest, a stubborn dose of trial, error, and some light existential dread over cheese powder.
Why I Keep Making These Baked Nacho Fries
I make this whenever my family wants fast food but everyone is already in pajamas and there’s no way I’m driving across town (especially during the final season of Bake Off, can’t miss that). The fries get this crispy-outside, fluffy-inside thing that’s honestly addictive. My teenager will literally text me from their bedroom to ask if there’s enough cheese for them to double-dip (we live in a society, child). Also, I once totally botched the cheese sauce by trying to “healthify” it with almond milk—don’t do that, it turned out soupy and tasted sort of like regret. Maybe it’s the nostalgia, but these fries just hit different. Even my husband, who claims he “doesn’t do” copycat recipes, sneaks thirds when he thinks I’m not looking.
What You’ll Need (And a Few Substitutions)
- 4-ish medium russet potatoes (I usually leave the skins on if I’m feeling lazy, but you do you—sweet potatoes kinda work too, just less crispy)
- 2 tablespoons olive oil (or, if you’re out, honestly any neutral oil is fine; my gran swore by sunflower)
- 1 tablespoon cornstarch (I’ve also used rice flour in a pinch—texture’s a little different, but still crispy-ish)
- 1 teaspoon smoked paprika (seriously makes a diff, but Hungarian paprika works in a jam)
- 1/2 teaspoon chili powder (mild or hot, your call—if you’re spice-shy, just use less)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon fine salt (I eyeball it, it’s not rocket science)
- For the Nacho Cheese Sauce:
- 1 tablespoon unsalted butter (but salted works, just cut the other salt)
- 1 tablespoon all-purpose flour (gluten-free blend is ok, it’s not fussy)
- 3/4 cup whole milk (2 percent or even evaporated milk works if that’s what you’ve got left from last week’s baking binge)
- 1 cup shredded sharp cheddar (I’m talking that pre-shredded stuff if you must, but it melts a bit funny)
- 2 tablespoons cream cheese (optional, makes it silkier, but can skip it no problem)
- 1/2 teaspoon hot sauce, or more to taste (I use Frank’s, but sriracha is honestly fine too)
How To Actually Make These Fries (Plus Where I Usually Mess Up)
- Preheat your oven to 425°F (220°C) and put a big old baking sheet in there so it gets nice and hot. I can’t tell you how many times I’ve forgotten this and then wondered why my fries stuck—rookie mistake.
- Scrub your potatoes and slice them up into fry-shapes (think not too thin, not too thick—like, think of those way-too-short pencil stubs from 5th grade). I never get them perfectly even—doesn’t matter, nobody’s judging.
- Toss the fries in a bowl with cold water and let them soak at least 20 minutes (I do this while hunting for the cheese grater, it’s always gone walkabout). Drain, then pat as dry as you can—you want them basically desert dry.
- In a big bowl, toss the dry fries with oil, cornstarch, and all the spices and salt. I just dump everything in at once and get mixing. Yes, I use my hands. No shame.
- Spread the fries out onto the preheated sheet (watch your fingers—once burned, never forgotten). Don’t crowd them. A single layer is your friend.
- Bake for 15 minutes, flip with a big spatula or just shake the tray like you’re doing a bad dance, and bake 12-15 more minutes. Edges get golden and you’ll smell that smoky paprika—when that happens, they’re basically done.
- While that’s happening, make your cheese sauce: In a small saucepan, melt butter over medium heat, stir in the flour, and whisk for a minute. Then, slowly add the milk (I pour a bit, whisk, repeat—that way you don’t get weird lumps). Bring to a simmer, reduce heat, and stir ‘til thick. Add cheese and cream cheese, and keep stirring; it’ll look gloopy at first, then magically creamy. Add hot sauce at the end. This is definitely where I sneak my first taste (don’t judge me—you will too).
- Serve fries right away, doused with cheese. Or, if you’re like me, dump them all in a big bowl and let everyone fight for a corner piece.
A Few Notes from My Many, Many Attempts
- If you only have large potatoes, cut them into thinner fries—thick fries need more time, and I’m impatient.
- I’ve tried making the cheese sauce ahead but actually, it thickens up more than I like—just reheat gently with a splash of milk if you must.
- For some reason, the fries taste even better with a little lime juice squeezed over them, but nobody in my house agrees. Maybe it’s just me!
A Few “Experiments” (Some Worked, Some…Not So Much)
- Once I swapped sweet potatoes—honestly, not even close to the OG flavor, but sweet and smoky with the cheese is solid.
- I tried air-frying them (like everyone and their mother), and they turned out super crisp, but a bit chalky? Maybe just me. If you try it, keep an eye on ’em.
- Swapping cheddar for pepper jack gives you a nice little kick, though it makes the cheese sauce a tad oilier.
- And, not gonna lie, I once added cumin—felt fancy, but it kind of overshadowed the other spices.
Equipment: What You’ll Need (But Improvise If You Must)
- Baking sheet (if yours is a bit warped, just rotate it halfway for even crispiness—if you only have a roasting pan, that’ll work in a pinch, just don’t crowd the fries)
- Sharp knife (or a mandoline if you live on the edge—personally, I value my fingertips too much for that jazz)
- Bowl (anything big enough for tossing; salad bowl, mixing bowl, whatever you’ve got handy)
- Small saucepan for the cheese sauce
- Whisk (fork is fine in a crisis—just work those lumps out)
How to Store Leftovers (If, By Some Miracle, You Have Any)
Pop them in a lidded container and stick in the fridge for up to two days. Reheat on a baking tray in a hot oven for max crisp, but honestly, in my house, they rarely make it past midnight. The cheese sauce thickens up, so add a splash of milk to loosen if you end up with leftovers (or just eat with a spoon—no shame, we’ve all been there).
How I Like to Serve These (and a Random Tangent)
Most times, we just serve the fries and nacho cheese as a mega snack bowl while marathon-watching old British mysteries (Miss Marple, anyone?). Occasionally, I’ll dress them up with extra toppings: jalapeños, scallions, or even diced tomatoes if I’m feeling like I’ve got my life together. Oh! Sometimes, I add them on top of tacos instead of as a side—you only live once, right?
The “Learn from My Mistakes” Pro Tips
- Don’t skip the potato soaking step—once I thought I’d save time. Fries went limp, just like my will to do dishes after.
- Leave space between fries; crowding makes ’em steam instead of crisp. I know, you want to pile them on, but trust me here.
- For the sauce: once, I poured the milk too fast—cue lumpy disaster. Go slow, low and steady wins this weird, cheesy race.
Some Actual Questions I’ve Been Asked (and My Genuinely Honest Answers)
- Q: Can I use frozen fries? Honestly? Sure, if you’re in a crunch (and hungry enough). Just toss with spices and bake—skip the soak and cornstarch bit.
- Q: Is it really as good as Taco Bell? I mean, I think so, but it’s up for debate. The cheese sauce here is honestly creamier, but maybe that’s just my fridge talking.
- Q: Can I make the cheese sauce spicier? Heck yes—add more hot sauce, even a pinch of cayenne if you’re brave.
- Q: Does it work with vegan cheese? I tried it once. The texture was okay-ish, but the flavor was, um… unique. If you have a brand you swear by, let me know what you think.
- Q: Why do my fries stick? Usually, not enough oil or the pan wasn’t preheated; sometimes it’s just plain annoying. Scrape them off and call it rustic.
So there you have it, friend—a homey, imperfect-but-delicious, baked version of Taco Bell Nacho Fries. Send me a message when you try these; I want to hear how wild your cheese sauce adventure gets!
Ingredients
- 4 medium russet potatoes, cut into fries
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup nacho cheese sauce (store-bought or homemade)
Instructions
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1Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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2In a large bowl, toss the cut potatoes with olive oil, paprika, garlic powder, onion powder, chili powder, salt, and black pepper until evenly coated.
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3Spread the seasoned fries in a single layer on the prepared baking sheet.
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4Bake for 30-35 minutes, flipping halfway, until fries are golden brown and crispy.
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5Meanwhile, heat the nacho cheese sauce in a small saucepan over low heat until warm and smooth.
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6Serve the baked fries hot with nacho cheese sauce for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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