You ever crave something so specific that it practically haunts you until you make it? For me, that’s Taco Bell Nacho Fries. I don’t even care if it’s 11 p.m. or if I just told myself I’d “eat clean” this week — the second I start thinking about those crispy, spiced fries and that molten, salty cheese sauce, it’s over.
There’s something ridiculously comforting about them. They’re not fancy, not healthy, not even trying to be. They’re just *good*. That perfect mix of crispy outside, fluffy inside, coated in smoky chili seasoning, and then dunked (or smothered) in creamy nacho cheese. Honestly, it’s one of those foods that makes you sigh a little on the first bite — in that *yep, this is exactly what I needed* kind of way.
The funny thing is, once you make them at home, you realize they’re stupidly easy. A few potatoes, some spices, and a quick cheese sauce — that’s it. You don’t even need to fry them (though if you want to, I’ll never stop you). Baking them gets them just as crisp if you do it right — the key is soaking the potatoes first to pull out the starch, then letting the oven work its magic.
And that cheese sauce? Forget the fake stuff. This one’s buttery, cheesy, and just a little spicy. It clings to the fries perfectly, with that smooth, glossy finish you only get from real cheese melted with care. It’s pure comfort food, no pretense.
I make these when I’m having a rough day, when I want something that feels indulgent without spending a fortune, or when I just want to sit on the couch, turn on a show, and eat something messy and amazing. Fries are therapy, honestly — and these ones hit every single time.
Ingredients
For the fries
* 1½ lbs (680 g) russet potatoes, scrubbed and cut into ½-inch thick wedges
* 2 tbsp neutral oil (canola, vegetable, or avocado)
* 1½ tsp chili powder
* ¾ tsp smoked paprika
* ½ tsp garlic powder
* ½ tsp onion powder
* ½ tsp ground cumin
* ¼ tsp cayenne pepper (optional)
* ½ tsp fine sea salt
For the nacho cheese sauce
* 1 tbsp unsalted butter
* 1 tbsp all-purpose flour
* ½ cup whole milk
* ¾ cup shredded sharp cheddar cheese
* ¼ cup shredded Monterey Jack or pepper jack
* 2 tbsp evaporated milk (or more regular milk)
* ⅛ tsp garlic powder
* Pinch of cayenne (optional)
* Salt to taste
Instructions
1. Soak the potatoes.
Once you’ve cut the potatoes into fries, soak them in cold water for about 20–30 minutes. It sounds like an extra step, but it makes a huge difference. It washes away excess starch, which means crispier fries later.
2. Make your seasoning.
In a small bowl, mix together your chili powder, paprika, garlic powder, onion powder, cumin, cayenne, and salt. Smell it — it should already remind you of Taco Bell.
3. Coat the fries.
Drain and pat the potatoes dry (really dry — moisture is the enemy of crisp). Toss them in a bowl with oil, then sprinkle the spice mix over them. Use your hands to coat every piece evenly.
4. Bake.
Spread them out in a single layer on a parchment-lined baking sheet — don’t crowd them! Bake at 425°F (220°C) for 35–40 minutes, flipping halfway through, until golden and crisp on both sides.
5. Make the cheese sauce.
While the fries bake, melt butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute — just to get rid of that raw flour taste. Slowly whisk in milk and evaporated milk until it’s smooth and slightly thickened.
6. Add cheese and finish.
Remove from heat and stir in both cheeses, garlic powder, cayenne, and salt until melted and glossy. If it’s too thick, splash in a little more milk.
7. Serve and demolish.
Pile up those fries, drizzle that glorious cheese sauce all over, and dig in. Add jalapeños or a little cilantro if you want to feel fancy.
Recipe FAQs
1: Do I really have to soak the potatoes?
Honestly, yes. I’ve tried skipping it out of pure laziness, and the fries always end up softer, a little sad, and not nearly as crisp. Soak them — even 20 minutes makes a difference. If you want restaurant-level texture, this is the trick.
2: Can I air fry these instead of baking?
Totally. Air fryers are amazing for this. Set it to 400°F (200°C), cook for 15–18 minutes, and shake halfway through. They come out super crisp and evenly browned. You might have to do a couple of batches, but it’s worth it.
3: How do I keep the cheese sauce smooth and not clumpy?
The secret is gentle heat. Don’t let it boil after you add the cheese — it’ll separate and turn grainy. Take it off the heat, stir slowly, and let the cheese melt in its own time. If it thickens too much, a splash of milk will bring it right back.
4: Can I make these ahead of time?
You can prep them ahead (slice, soak, dry, and season the potatoes), but fries are best fresh out of the oven. You can reheat them in the air fryer to crisp them back up, though. The cheese sauce reheats well too — just do it over low heat and stir often.
5: What else can I serve with these?
These fries honestly hold their own, but they’re killer next to tacos, burritos, or even burgers. Sometimes I make a “loaded nacho fry bowl” — pile on seasoned beef or black beans, sour cream, and diced tomatoes. It turns into a full meal and tastes like something you’d get at 2 a.m. from a drive-thru, but homemade and way better.
EASY Taco Bell Nacho Fries Recipe
4
servings30
minutes40
minutes300
kcalIngredients
For the fries
1 ½ lbs (680 g) russet potatoes, scrubbed and cut into ½-inch thick wedges
2 tbsp neutral oil (canola, vegetable, or avocado)
1 ½ tsp chili powder
¾ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
¼ tsp cayenne pepper (optional)
½ tsp fine sea salt
For the nacho cheese sauce
1 tbsp unsalted butter
1 tbsp all-purpose flour
½ cup whole milk
¾ cup shredded sharp cheddar cheese
¼ cup shredded Monterey Jack or pepper jack
2 tbsp evaporated milk (or more regular milk)
⅛ tsp garlic powder
Pinch cayenne (optional)
Salt to taste
Directions
- Soak the potatoes.
- Once you’ve cut the potatoes into fries, soak them in cold water for about 20–30 minutes. It sounds like an extra step, but it makes a huge difference. It washes away excess starch, which means crispier fries later.
- Make your seasoning.
- In a small bowl, mix together your chili powder, paprika, garlic powder, onion powder, cumin, cayenne, and salt. Smell it — it should already remind you of Taco Bell.
- Coat the fries.
- Drain and pat the potatoes dry (really dry — moisture is the enemy of crisp). Toss them in a bowl with oil, then sprinkle the spice mix over them. Use your hands to coat every piece evenly.
- Bake.
- Spread them out in a single layer on a parchment-lined baking sheet — don’t crowd them! Bake at 425°F (220°C) for 35–40 minutes, flipping halfway through, until golden and crisp on both sides.
- Make the cheese sauce.
- While the fries bake, melt butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute — just to get rid of that raw flour taste. Slowly whisk in milk and evaporated milk until it’s smooth and slightly thickened.
- Add cheese and finish.
- Remove from heat and stir in both cheeses, garlic powder, cayenne, and salt until melted and glossy. If it’s too thick, splash in a little more milk.
- Serve and demolish.
- Pile up those fries, drizzle that glorious cheese sauce all over, and dig in. Add jalapeños or a little cilantro if you want to feel fancy.
