Instructions

• 1 Rinse potatoes and dry them.
• 2 Preheat oven to 425 degrees.
• 3 Cut potatoes into 1-inch bite-sized pieces.
• 4 In a large bowl, toss the potatoes and the oil and make sure they are all coated. Then sprinkle the taco seasoning. Toss until everything is well coated.
• 5 Put the potatoes on a baking sheet. Cook in the oven for 30 to 40 minutes, stirring them halfway through the cooking time.
• 6 Potatoes are done when they are golden brown and crispy.
• 7 Divide into 4 portions in ramekins or other small bowl. Warm the nacho sauce up in the microwave and drizzle over the potatoes. Dollop the sour cream onto the potatoes and garnish with green onions.