If you're a potato lover, you're going to want to try these vegan cheesy fiesta potatoes! They're crispy on the outside, fluffy on the inside, and packed with flavor. Plus, they're perfect as a side dish, appetizer, or even as a main course
This is a perfect addition to your menu as an appetizer, side dish, or even the main dish.
This pairs perfectly with a portobello mushroom burger or a grilled vegan steak.
For this recipe, we have divided the ingredients into two categories. You'll also find the full quantities in the recipe card below.
- Onion powder
- Garlic powder
- Chili powder
- Cayenne pepper
- Olive oil
Nacho cheese ingredients
- Non dairy milk
- Vegan cheese ( Field Roast Chao, Follow Your Heart, and Violife are popular brands)
- Vegan butter
- Chili powder
- Ground cumin
- Cayenne pepper
- Black pepper
In a small bowl, mix together the onion powder, garlic powder, salt, paprika, chili powder, and cayenne pepper for the potatoes. Set this aside.
Then place the clean potatoes into a large stockpot and cover it with water. Bring to a boil and cook for 20 to 30 minutes until tender.
Heat the oven to 400°F and line a baking sheet with parchment paper, or spray with non-stick spray.
Drain the potatoes and then pour them into a bowl along with the olive oil, cornstarch, and seasoning blend. Toss until they are coated well.
Place the potatoes onto the prepared baking sheet and use a small glass or bowl to smash them until they are around 1/2" thick. Sprinkle any remaining seasoning mix over the top, and then put into the oven to bake for 20 to 30 minutes, or until golden brown and crispy.
Instructions for Vegan Nacho Sauce
While the potatoes are baking, prepare the vegan cheese sauce. In a saucepan, melt the butter over medium heat. Once it is melted, add the flour and whisk until combined.
Then, whisk in the milk and seasoning, stirring constantly. Once combined, reduce the heat to low and add in the vegan cheese. Stir this and cook for 2 to 3 more minutes until the cheese is melted and the sauce has thickened.
Serve topped with cheese and your favorite "nacho" toppings.
If you want to switch things up, there are plenty of substitution ideas and variations you can try. Below are a few fun ideas.
- Serve with a different homemade vegan nacho cheese.
- Use sweet potatoes instead of white potatoes.
- Try this with turnips or radishes instead for a lower carb option.
- Use a ready-made vegan cheese sauce such as Primal Kitchen.
- Top with vegan taco meat for a nacho style meal.
This recipe is ideal for serving as a side dish, but you can also turn it into an appetizer to share. I like serving fiesta potatoes nacho-style. Below are some great topping ideas if you make these more of a nacho than an entree.
- Diced tomatoes
- Shredded lettuce
- Black beans, pinto beans, or chili beans
- Sliced olives
- Chopped green onions
- Vegan sour cream
- Sliced jalapenos
You can also use different flavor spices and make these more Italian herbs or a chili flavor rather than the Tex-Mex fiesta potato flavor listed.
This recipe uses basic kitchen tools you probably already have on hand. If not, below are my recommendations for brands and styles to add to your tool set.
When it comes to storing these potatoes, I recommend keeping them in an airtight container in the refrigerator for no more than 5 days.
To reheat them, they can be put back into the oven for 10 minutes to heat through. Or, you can easily microwave them in 30-second increments until hot.
You can also freeze them for later, but keep in mind that the texture may not be quite as crispy after being frozen and reheated. They can be frozen for up to 3 months.
Use a softer potato such as a red potato, baby potato, or fingerling for best results. You want them to soften and smash easily, and create extra texture for crisping. Avoid using Russet or Yukon Gold potatoes for this recipe.
There are many vegan cheese options available, such as Follow Your Heart cheddar, Daiya cheddar, and Violife cheddar. If those are not available to you, there are many options for making the sauce with nutritional yeast or cashew cheese.
To make sure the potatoes are crispy, make sure they are dry before you smash them. You can also brush them with olive oil or avocado oil before baking them.
If you like this recipe, you might also enjoy the recipes below! Pick your favorites and bookmark them. You can also print out recipes or pin them to Pinterest so they are handy.
When serving these as a part of a meal, there are great ideas for pairing with vegan protein. Below are some great choices that this side works well with.
Smashed Vegan Cheesy Fiesta Potatoes
For the Smash Potatoes
- 7-8 small potatoes around 1 pound, ½ kg
- 1 ½ tsp onion powder
- 1 ½ tsp garlic powder
- Salt to taste
- 1 tsp paprika
- ½ chili powder
- ½ cayenne powder
- 4 tbsp olive oil
- ¼ cup cornstarch
For the Nacho Cheese sauce
- 1 ½ cup non-dairy milk
- 8 oz 200g vegan cheddar cheese
- 2 tbsp vegan butter
- 2 tbsp all purpose flour
- Pinch of chili powder
- Pinch of cumin
- Pinch of cayenne pepper
- Salt and pepper to taste
For the Toppings
- 2 Green onions chopped
- 1 cup Vegan sour cream
- In a small bowl, whisk together the spices for the potatoes: onion powder, garlic powder, salt, paprika, chili powder, and cayenne pepper. Set aside.
- Wash and place the potatoes in a large stockpot. Cover with water and a generous teaspoon of salt. Bring to a boil and cook for 20 to 30 minutes until fork tender. Drain and pour into a bowl.
- Add the oil, cornstarch, and seasoning to the potatoes and toss until coated.
- Heat the oven to 400F and line a baking sheet with parchment paper or spray with nonstick spray. Then place the potatoes onto the baking sheet and smash them down with a bowl or glass. Add any remaining seasoning, then roast for 30 minutes until crispy and golden.
- While the potatoes bake, melt butter in a skillet then whisk in the flour to begin a roux. Slowly stir in the milk until combined, then season. Add in the vegan cheese and stir until combined. Simmer, stirring often, until desired thickness.
- Serve the potatoes topped with vegan cheese sauce, sour cream, and chopped green onion.
- Use red potatoes, baby potatoes, or fingerling potatoes for the best results.
- Top with any favorite nacho toppings such as tomato, avocado, olives, etc.
No matter what you are preparing, safety is a must. Below are some basics for kitchen safety to consider when making these tasty fiesta potatoes.
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.
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