Step 1

Cut the peeled potatoes into 4 rounds and then cut each round in half for 8 pieces total from each potato. If your potatoes are not large enough, cut them into smaller pieces.

Step 2

Bring a pot of water that will be 2 inches above the potatoes to a boil. Once boiling, add the baking soda, salt, and the chopped potatoes. Bring the water to a boil again and cook the potatoes for 8 minutes to 12 minutes. You don't want them soft so make sure not over cook them. They should just look a little boiled on the outside edges.

Step 3

Turn off the heat and drain all the water. Then gently transfer the potatoes back to the pot. The residual heat will dry off any excess water on the surface of the potatoes which will help them get extra crispy.

Step 4

Preheat the oven to 450°F.

Step 5

Chop the potatoes into smaller pieces like Taco Bell or if you want them big, leave as is. Cut them as small or as big as you'd like and then transfer them to a baking tray.

Step 6

In a small bowl, add ghee, light olive oil or vegetable oil, and all the spices. Mix and pour over the potatoes. Toss to coat evenly. Make sure the potatoes are spaced apart and not crowded.

Step 7

Pop in the oven on the lower shelf or closest to the heat source and first bake for 25 minutes. After 25 minutes, quickly take them out and shake/flip them so they all roast evenly. Pop in the oven and roast for another 10 minutes. Take it out and shake them around again. Bake for another 10 minutes and take them out for a total of 45 minutes in the oven.

Step 8

Transfer them to a plate and add nacho cheese on top. Then top it off with sour cream and if you’d like jalapenos, cilantro, and/or hot sauce.

Step 9

Enjoy warm!