Ingredients :

1 pound bag of diced potatoes thawed if frozen
3 tablespoons canola oil
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 tablespoon taco seasoning
½ teaspoon salt
¼ teaspoon black pepper
15 ounce can of ready-to-use nacho cheese sauce heated according to label directions
8 ounce container of sour cream

Directions:

Preheat oven to 425°F. Line a large rimmed baking sheet with a silicone mat or parchment paper. Set aside.
In a large bowl, add the diced potatoes and canola oil. Toss to fully coat the potatoes with the oil.
In a small bowl, stir together the all-purpose flour, cornstarch, taco seasoning, salt, and black pepper.
Add the seasoning mixture to the potatoes and gently toss them to coat them evenly with the seasoning mix.
Spread the seasoned potatoes in an even layer onto the prepared baking sheet. Be sure that the potatoes are spread out and not crowded together to allow the potatoes to get crispy on all sides.
Bake for 20 minutes. Using a spatula, carefully flip the potatoes, then finish baking them for an additional 15-20 minutes or until golden and crispy.
Divide the potatoes into small serving portions and top each bowl with a generous spoonful of warmed nacho cheese sauce and a dollop of sour cream.