Cooking Instructions:

Begin by washing and peeling (if desired) the russet potatoes. Cut them into uniform cubes to guarantee even cooking.

Par-boil the potato cubes in a pot of salted water for about 5-7 minutes until just tender. Drain and let them cool for a few minutes.

Preheat your oil in a deep fryer or a large pot to 350°F. If you prefer a healthier option, preheat your air fryer to 375°F.

In a mixing bowl, combine the all-purpose flour and taco seasoning. Toss the par-boiled potato cubes in the flour mixture until they're evenly coated.

Carefully add the coated potato cubes to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for 10-12 minutes or until golden brown and crispy.

If using an air fryer, cook for about 15 minutes, shaking the basket halfway through.

Once cooked, remove the potatoes from the oil and place them on a paper towel-lined plate to drain excess oil.

While the potatoes are cooling, heat the nacho cheese sauce in a saucepan over low heat or in the microwave until warm.

To serve, layer the crispy potatoes on a plate, drizzle with warm nacho cheese sauce, and top with sour cream and any additional toppings of your choice. Taco Bell's famous potatoes are perfect for family gatherings or casual meals, making this recipe a favorite among many.