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If you like Taco Bell’s potatoes this recipe is a MUST try! This is VERY close to those potatoes you find in their Potato Grillers,  fiesta potatoes, and Cheesy Potato Burrito’s!

These Taco Bell Style Potatoes are prepared in an easy to make coating. Try freezing some for future burritos or stash some in the fridge to make a quick wrap or potato bowls! This is another successful Taco Bell copycat recipe and if you haven’t tried this Creamy Jalapeño sauce from Taco Bell you need to!

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taco-bell-potatoes-potato-bites-copycat-recipe-

Ingredients:

  • 5 large golden potatoes, whole with skins on and washed
  • 1/4 cup olive oil

COATING:

  • 4 tbsp flour
  • 1/2 cup cornstarch
  • 2 tsp paprika
  • 3 tsp salt
  • dash cayenne pepper
  • 1/2 tsp black pepper

Directions:

1. Place potatoes in a pot of water just covering the bottom by 2-inches. Boil potatoes covered until semi-tender (15-20min.)

2. Remove potatoes from pot and slice into 1-inch slices lengthwise then dice into chunks. Toss with olive oil.

3. Combine the coating ingredients and toss with potatoes. Divide potatoes onto two large greased baking sheets, spreading out potatoes (avoid overcrowding.)

4. Bake at 425 degrees F for 25-35 min, turning once inbetween (and coating with some more cooking spray if desired.)

5. To re-heat cold potatoes or use in burritos; bake at 400 degrees F for 8-10 minutes or until sizzling.

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Taco Bell Potato Bites Copycat Recipe

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 2 pans
Author: Alyona's Cooking
Taco Bell Potatoes can now be replicated from your kitchen! These Seasoned potatoes are prepared and tossed in an easily made coating and baked to Taco Bell Style Potatoes!

Ingredients

  • 5 large golden potatoes whole with skins on and washed
  • 1/4 cup olive oil
  • COATING:
  • 4 tbsp flour
  • 1/2 cup cornstarch
  • 2 tsp paprika
  • 3 tsp salt
  • dash cayenne pepper
  • 1/2 tsp black pepper

Instructions

  • Place potatoes in a pot of water just covering the bottom by 2-inches. Boil potatoes covered until semi-tender (15-20min.)
  • Remove potatoes from pot and slice into 1-inch slices lengthwise then dice into chunks. Toss with olive oil.
  • Combine the coating ingredients and toss with potatoes. Divide potatoes onto two large greased baking sheets, spreading out potatoes (avoid overcrowding.)
  • Bake at 425 degrees F for 25-35 min.
  • To re-heat cold potatoes or use in burritos; bake at 400 degrees F for 8-10 minutes or until sizzling.

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Leave a comment

10 comments

    • Lauren

    Is this okay to make with baby red potatoes ? it’s all i have at home

      • Alyona’s Cooking

      You could try, I’m sure how red potatoes would work here, Lauren.

    • Lorie Adcock

    Goodness gracious these are good! Followed your recipe exactly and they turned out perfect! We loved them.

    But, our favorite part… We love sweet potatoes, so I tweaked your recipe a bit tonight (sub’d cinnamon for paprika, used brown sugar and less corn starch, etc.) and those turned out insanely good!! I highly recommend trying it!!

    Thanks for sharing! We have two new recipes to use!!!

      • Alyona’s Cooking

      Hi Lori, what an interesting twist with sweet potatoes! Was there another recipe you found on our website, since you mentioned you have two new recipes? Curious?

    • ABrown

    Who needs Taco Bell with this recipe?!

      • Alyona’s Cooking

      haha 🙂 thanks ABrown! I’m assuming you had a successful batch

    • Tamara

    Thank you Alyona for such an easy but absolutely delicious potato recipe … mine turned out great!

      • Alyona’s Cooking

      oh, awesome Tamara thanks for the feedback!

    • Valya @ Valya’s Taste of Home

    I was craving these so much during my last pregnancy, lol. I will try making thus recipe. Thanks for sharing!

      • Alyona’s Cooking

      your welcome Valya, let me know how you like it, if you ever get to make these

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