This is my favorite snack from Taco Bell.  Very easy to reproduce at home.

1/2 tsp. of garlic powder
1/4 tsp. of ground cumin
2 lbs. of white potatoes, peeled and cubed to 1″ cubes
2 tbsp. of butter
2 tbsp. of olive oil
salt and pepper, to taste
1 1/4 c. of cubed Velveeta cheese
Tabasco sauce, to taste
1/2 c. of sour cream, divided
1 green onion, chopping only the green part

Preheat your oven to 475 degrees. While your oven is preheating, you can get your mix together in a Ziploc bag. Mix the garlic powder and cumin together; add the cubed potatoes, seal the Ziploc, and toss it all together until all of your potato chunks are coated evenly.

In a large, heavy skillet over medium heat melt the oil and butter together. Add the seasoned potato chunks in and cook, stirring frequently, until they’re a nice, golden brown, about 10 minutes; cover and cook an additional 10 minutes or until potatoes are tender then season to taste with salt and pepper.

Transfer the sauteed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp.

When your potatoes are almost done baking, put your cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl (a large casserole Pyrex would work) and microwave for it 1 minute; stir and microwave it for another minute; stir it again and microwave, again, for another whole minute, and then stir until smooth.

For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with the chopped green onion.

Serves 4

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