These Nacho Roasted Potatoes with Easy Homemade Queso make a delicious appetizer, side dish or after school snack—they are loaded with flavor and so easy to make!
- Baking sheet
- Parchment paper
- Large skillet
- 1 lb Little Potatoes
- 1 Tbsp oil
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp cumin
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 1 1/2 cups 1% milk
- 1/2 cup tomato salsa
- 1 1/2 cups cheddar cheese, shredded
Preheat oven to 400 °F and line a baking sheet with parchment paper.
Place potatoes in a medium bowl and add oil, chili powder, salt, garlic powder, and cumin and stir until combined.
Spread on baking sheet and bake for 25 to 30 minutes until tender.
Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour until combined.
Slowly stir in milk. Whisk and cook over medium heat until thickened.
Add salsa and cheese and stir until melted and combined. Keep warm for dipping.
Remove potatoes from the oven and dip in queso dip. Refrigerate leftover queso dip up to one week.