Ingredients
Scale
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 2 lbs russet potatoes (peeled and cut into 1-inch cubes)
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1 cup nacho cheese (warmed)
- ½ cup sour cream
Instructions
- Preheat the oven to 475 degrees F. In a ziplock bag add the cumin, garlic powder, salt, and pepper. Add the cubed potatoes, seal the bag and shake until the potatoes are coated evenly.
- Heat butter and olive oil in a large skillet over medium heat. Add the seasoned potatoes and cook, stirring frequently, until they are golden brown on all sides, about 10 minutes. Cover and cook for an additional 10 minutes or until the potatoes are tender.
- Transfer the potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, turning occasionally until the potatoes are nice and crisp.
- Remove from the oven and place into separate bowls and top with some nacho cheese and sour cream.