Smashed Vegan Cheesy Fiesta Potatoes

These Taco Bell inspired crispy smashed potatoes are tossed in a taco spice blend and covered with vegan nacho cheese and vegan sour cream.

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Servings:

Calories: 415kcal

Author: Lauren Boehme

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.

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