Who among us, at one point in our younger days didn’t hit up Taco Bell late at night. With those greasy taco cravings? I think we’ve all been there, am I right?! Well, one of my favorite late night, maybe…I’ve had a few drinks, cravings was some cheesy fiesta potatoes. Well in my pursuit of making the things I crave, I made you(and me), these vegan cheesy fiesta potatoes. Not only did I make them vegan, I classed them up a bit and turned them into something you could maybe, sorta, serve at a dinner party. I used baby potatoes, and smashed them, so they are totally fancy now! Right?!
What You Need For This Vegan Taco Bell Favorite:
- Baby Potatoes: Instead of small chunks of potatoes, I used baby potatoes and smashed them.
- Olive Oil: To toss the potatoes in. That way the seasoning sticks and they get crispy.
- Cornstarch, Onion Powder, Garlic Powder, Paprika, Cayenne and Salt: These are mixed together and used to coat the potatoes.
- Vegan Butter and Flour: These are used to make a roux to thicken your cheese sauce.
- Non-dairy Milk: I like to use oat milk for the cheese sauce, but your favorite milk will work.
- Vegan Cheddar: I used Follow Your Heart.
- Chili Powder and Cumin: These go into the cheese sauce.
- Vegan Sour Cream: I like Forager brand the best!
- Green Onions: For topping your potatoes.
Admittedly, I love all potatoes, in all forms. However, I will have to say, these smashed vegan cheesy fiesta potatoes are some of the best I have ever had. You boil the baby potatoes until they are tender enough to smash. Drain them, then toss them in olive oil and spices. Smashed them on a sheet pan. Drizzle with a little more oil and sprinkle with a bit more spices. Then bake until ultra crispy. Pour some incredible vegan cheese sauce on the potatoes, then top that with vegan sour cream and some green onions. You’ll never want to stop eating them!
Why Should You Make These Cheesy Potatoes?
- First, they are in-freaking-credible.
- The potatoes are so crispy and seasoned beautifully.
- This cheese sauce is so decadent and perfect.
- Topping these smashed potatoes with the vegan cheese sauce, vegan sour cream and chives will leaving you never wanting any other potato.
- They are super fun to make, smashing them is really where it’s at!
Smashed Vegan Cheesy Fiesta Potatoes
Ingredients
For the Smashed Potatoes
- 2 Pounds Baby potatoes
- 1 1/2 teaspoons Onion powder
- 1 1/2 teaspoons Garlic powder
- 1 1/2 teaspoons Salt
- 1 teaspoon Paprika
- 1/2 teaspoon Chili powder
- 1/4 teaspoon Cayenne pepper
- 4 Tablespoons Olive oil, divided
- 1/4 Cup Cornstarch
For the Nacho Cheese Sauce
- 2 Tablespoons Vegan butter, I used Earth Balance
- 2 Tablespoons All purpose flour
- 1 1/2 Cups Non-dairy milk
- 1/4 teaspoon Chili powder
- 1/4 teaspoon Cumin
- Pinch of Cayenne pepper
- 8 Ounces Vegan cheddar style cheese, I used Follow Your Heart
- Salt and pepper to taste
For the Toppings
- Vegan sour cream, I used Forager
- Green onions, chopped
Instructions
- Preheat the oven to 425 degrees(F).
- Boil the baby potatoes in salted water for about 20 to 30 minutes or until they are very tender.
- While the potatoes boil, mix together the onion powder, garlic powder, salt, paprika, chili powder and cayenne in a small bowl. Set aside.
- Drain the potatoes when they are done and let cool for about 5 minutes.
- Put the potatoes in a large mixing bowl and drizzle 2 tablespoons of olive oil over the potatoes, toss to coat them all thoroughly.
- Then sprinkle the cornstarch and half the seasoning mix you made over the potatoes and toss to coat them completely. Try to make sure you don't have any dry cornstarch left on the potatoes.
- Pour the remaining 2 tablespoons of olive oil on to a large sheet pan and move the pan around to make sure the olive oil is evenly distributed on the pan.
- Put the potatoes on the sheet pan. Then smashed the potatoes with a cup or something that has a flat bottom.
- Make sure again that you don't see any dry cornstarch and if you do, brush a little extra oil on to the cornstarch.
- Now sprinkle the tops of the potatoes with most of the remaining seasoning mix reserving a little bit for the other sides of the potatoes.
- Bake for about 20 minutes, the potatoes should be starting to get brown and crispy. Flip the potatoes if you can, sprinkle with the remaining seasoning mix and then bake for about 20 more minutes or until the potatoes are golden brown and crispy.
- While the potatoes bake, make the cheese sauce. Heat the vegan butter on medium high in a medium sized sauce pan.
- Once the vegan butter has melted, add the flour and whisk it into the melted butter to make a roux.
- Let the roux simmer for a minute, then add the non-dairy milk, chili powder, cumin, cayenne and a pinch of salt. Whisk to combine everything, making sure there are no lumps of roux left.
- Bring the mixture to a simmer and let it simmer for a few minutes on medium low heat until the mixture has thickened slightly. It should coat the back of a spoon.
- Now add the vegan cheese and whisk frequently until the cheese has melted into the sauce and the sauce is completely smooth.
- Taste and adjust seasonings, adding more salt and some pepper if needed.
- Once the potatoes are done, serve them with the cheese sauce drizzled on top, top that with a dollop of vegan sour cream and chopped green onions.
Video
Nutrition
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