Ingredients:

  • 1 lb (450g) russet potatoes, peeled and diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup (240ml) shredded cheddar cheese
  • 1/2 cup (120ml) sour cream
  • 2 tablespoons (30ml) milk (or plant-based milk)
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/2 cup (120ml) diced jalapeños (fresh or pickled)
  • 1/4 cup (60ml) fresh chopped cilantro (optional)
  • Additional sour cream for drizzling

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Peel and dice the russet potatoes. Boil in salted water for 5-7 minutes until just slightly tender. Drain.
  3. In a large bowl, combine the drained potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss to evenly coat.
  4. Spread the seasoned potatoes on a baking sheet. Bake for 20-25 minutes until golden brown and crispy, flipping halfway through.
  5. In a saucepan over low heat, combine cheddar cheese, sour cream, milk, chili powder, and cumin. Stir until smooth and creamy.
  6. Remove crispy potatoes from the oven and drizzle with cheese sauce. Top with diced jalapeños, additional sour cream, and chopped cilantro (if using). Serve warm.