Mexican Potatoes with Cheese Sauce
Transform your weeknight dinner with these irresistible Mexican Potatoes with Cheese Sauce—a bold and flavorful side dish that’s as comforting as it is vibrant. This recipe combines crispy, oven-roasted Russet potatoes coated in a smoky blend of paprika, chili powder, cumin, and garlic, with a luscious homemade cheddar cheese sauce that’s creamy, rich, and optionally spiced with pickled jalapeños for an extra kick. Perfectly golden and bursting with Mexican-inspired flavors, these potatoes are finished with a sprinkle of fresh cilantro for a bright, herby touch. Quick to prepare with just 15 minutes of prep time and ready in under an hour, this crowd-pleasing dish pairs perfectly with grilled meats, tacos, or can even stand alone as a satisfying vegetarian main. Serve hot for maximum cheesy goodness and watch them disappear!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1.5 cups (shredded) Sharp cheddar cheese
- 0.25 cup (chopped) Pickled jalapeños (optional)
- 2 tablespoons (chopped) Fresh cilantro
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Wash, peel (optional), and dice the potatoes into 1-inch cubes. Place the diced potatoes into a large mixing bowl.
Drizzle the olive oil over the potatoes, then sprinkle with paprika, chili powder, garlic powder, cumin, salt, and black pepper. Toss well to coat the potatoes evenly with the seasoning.
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast the potatoes in the preheated oven for 35-40 minutes, flipping them halfway through, until they are golden brown and crispy on the outside.
While the potatoes are roasting, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat.
Add the flour to the melted butter and whisk continuously for 1-2 minutes to make a roux. The mixture should turn a light golden color.
Gradually pour in the milk while whisking to prevent lumps. Continue to cook and whisk until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and slowly stir in the shredded cheddar cheese until it is completely melted and the sauce is smooth.
If desired, stir in the chopped pickled jalapeños for a spicy kick. Remove the sauce from heat and cover to keep warm until the potatoes are ready.
Once the potatoes are roasted, transfer them to a serving dish. Pour the cheese sauce generously over the potatoes.
Garnish with chopped fresh cilantro and serve immediately. Enjoy your Mexican Potatoes with Cheese Sauce!
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 4535 mg | 197% | |
| Total Carbohydrate | 306.9 g | 112% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 32.9 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1891 mg | 145% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 7502 mg | 160% | |
*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.
