I stole this recipe for Taco Bell Potato Bites Copycat from aloyonascooking.com. This copycat recipe tastes likes the Taco Bell version without having to fry potatoes. Potatoes are par boiled then diced. Then the potato pieces are tossed with oil. Next flour, cornstarch, paprika, salt, cayenne pepper and black pepper are mixed together. The potatoes are tossed with the coating then placed on greased baking sheets. After baking the crispy potatoes are served with nacho cheese and sour cream. These potatoes can be served with as little or as much cheese as you like or a lot of cheese for cheese lovers.

The ingredients for this recipe are: 5 lbs golden potatoes, ½ cup oil, ¼ cup AP flour, ½ cup cornstarch, 2 tsp paprika, 3 tsp salt, ⅛ tsp dash cayenne pepper, ½ tsp black pepper, nacho cheese, sour cream and green onions

Dice potatoes into 1 inch pieces. Boil washed and trimmed potatoes in 1 quart of water for 20 minutes.

Then in a small bowl combine flour, cornstarch, paprika, salt, cayenne pepper and black pepper.

Toss the potatoes with oil.

Then add the coating mixture to the potatoes.

Divide potatoes onto two large greased baking sheets, spreading out (avoid overcrowding).

Bake at 425 F for 40 minutes, rotating the pans from top to bottom halfway through.

Serve with nacho cheese and sour cream.

If you liked this recipe for Taco Bell Potato Bites Copycat then you can also try Cheesy Ranch Potatoes, Tex-Mex Ranch Potatoes, Crispy Breakfast Potatoes or Onion Roasted Potatoes.

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Taco Bell Potato Bites Copycat

This copycat recipe tastes likes the Taco Bell version without having to fry potatoes. Potatoes are par boiled then diced. Then the potato pieces are tossed with oil. Next flour, cornstarch, paprika, salt, cayenne pepper and black pepper are mixed together. The potatoes are tossed with the coating then placed on greased baking sheets. After baking the crispy potatoes are served with nacho cheese and sour cream.

Course Side Dish

Prep Time 25 minutes

Cook Time 20 minutes

Servings 12 people

Ingredients

• 5 lbs golden potatoes
• ½ cup oil
• ¼ cup AP flour
• ½ cup cornstarch
• 2 tsp paprika
• 3 tsp salt
• ⅛ tsp dash cayenne pepper
• ½ tsp black pepper
• Taco seasoning
• Nacho Cheese
• Sour cream
• Green onions

Instructions

1. Boil washed and trimmed whole potatoes in 1 quart of water for 20 minutes.
2. Dice potatoes into 1 inch pieces. Toss with oil. Combine the coating ingredients and toss with the potatoes.
3. Divide potatoes onto two large greased baking sheets, spreading out (avoid overcrowding).
4. Bake at 425 F for 40 minutes, rotating the pans from top to bottom halfway through.
5. Serve with nacho cheese and sour cream.
6. Serve in ramekins.

Recipe Notes

Reheat: bake at 400 F for 8 to 10 minutes or until sizzling.