DIY Taco Bell Nacho Fries Recipe


  • Large Russet potatoes
Potato Dredge:
  • 1 Cup Cornstarch
  • 1 Tbsp Paprika
  • 1 tsp Cayenne Pepper
  • 1 tsp Black Pepper
  • 2 Tbsp Salt
Seasoning Mix:
  • 3 Tbsp Paprika 
  • 3 tsp Chili Powder 
  • 3 Tbsp Kosher Salt
  • 2 tsp Garlic Powder 
  • 2 tsp Onion Powder 
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Black pepper
Cheese Sauce:
  • 1 Tbsp Salted butter
  • 1 tsp Salt
  • 1/8 tsp Cayenne Pepper
  • 4oz Whole Milk
  • 8oz Deli American Cheese or Kraft American Cheese Deluxe slices
  • 1 Tbsp Tabasco Jalapeño Sauce or liquid from jarred pickled jalapeno slices
  1. Clean and peel the potatoes. Cut into fries. Place in a pot of cold water and allow to soak for a minimum of 30 minutes. Drain water and refill with water, wait another 30 minutes.
  2. Make the cheese sauce by combining the ingredients in a medium pot and bring to medium high heat. Melt together and set aside.
  3. Mix together taco fries seasoning, set aside to season cooked fires.
  4. Pull out the fries from the water and dry. 
  5. Whisk together the dredge.
  6. Deep fry for about 3 minutes or until light golden brown at 275F. Remove from fryer onto a paper towel lined sheet pan, Separate fries on a second sheet pan and allow to cool completely.
  7. Increase oil temperature to 360 degrees
  8. With a sifter, lightly coat one side of the cooled fries with the fry dredge.  Then place into a bowl, again coat with the dredge with the sifter then toss the fries in the bowl while continuing to sift more of the coating onto the fries.  You want a nice even coat that completely covers the fries.
  9. Fry again for approximately 5 more minutes at 360F, until golden brown and crisp. Remove to a paper towel lined sheet pan.
  10. Place fries in bowl and coat with seasoning, toss and coat some more with the seasoning.
  11. Serve with a side of warm nacho cheese sauce.