Cheesy Picante Potatoes
Get ready to elevate your side dish game with these indulgent Cheesy Picante Potatoes—a flavorful fusion of crispy roasted potato cubes and a rich, velvety cheese sauce with a spicy kick! Perfectly roasted Russet potatoes are tossed with a blend of garlic, paprika, and olive oil for a golden, flavorful base. Topping it all off is a silky, homemade cheddar cheese sauce infused with picante salsa, delivering a zesty, Tex-Mex-inspired twist. Finished with a sprinkle of fresh green onions for a burst of color and freshness, this recipe is a crowd-pleaser that pairs beautifully with any main course or shines on its own. Whether you love bold flavors or crave comfort food, this dish is quick, easy, and utterly satisfying. Keywords: roasted cheesy potatoes, spicy potato recipes, Tex-Mex side dish, picante cheese sauce, crispy baked potatoes.
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 2 cups Cheddar cheese, shredded
- 0.5 cup Picante sauce (mild, medium, or hot based on preference)
- 2 stalks Green onions, sliced
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Wash the potatoes thoroughly, then cut them into 1-inch cubes (no need to peel unless desired).
In a large bowl, toss the potato cubes with olive oil, salt, black pepper, garlic powder, and paprika.
Spread the seasoned potatoes evenly on the prepared baking sheet. Bake for 30-35 minutes, flipping halfway through, until the potatoes are golden and tender.
While the potatoes are baking, prepare the cheesy picante sauce. In a medium saucepan, melt butter over medium heat.
Once the butter is melted, whisk in the flour and cook for 1-2 minutes until the mixture turns golden (this is your roux).
Gradually whisk in the milk, stirring constantly to avoid lumps, and cook until the mixture thickens, about 3-4 minutes.
Lower the heat and add shredded cheddar cheese, stirring until the cheese is fully melted and the sauce is smooth.
Stir in the picante sauce until well incorporated. Adjust the spice level by adding more picante sauce if desired.
Once the potatoes are done, transfer them to a serving dish and pour the cheesy picante sauce evenly over the top.
Garnish with sliced green onions and serve immediately. Enjoy your Cheesy Picante Potatoes!
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.6 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 543 mg | 42% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
