Cheesy Fiesta Potatoes by Justinb Cooks

Ingredients

• 2 large (approx. 1 lb / 450g) yukon gold potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup gouda cheese, shredded
• 1 (12 oz) can evaporated milk
• 1/4 cup heavy cream
• 1/4 cup sour cream, for serving
• 2 tbsp fresh chives, chopped, for garnish

Instructions

1. Peel the potatoes and cube them into relatively small, uniform pieces, about 1/2-inch in size.
2. Place the cubed potatoes in a bowl, drizzle with olive oil, and toss to coat evenly. Add the salt, pepper, garlic powder, and paprika, then toss again until well seasoned.
3. Transfer the seasoned potatoes to an air fryer basket in a single layer, working in batches if necessary to avoid overcrowding. Air fry at 400°F (200°C) for 20 minutes, shaking the basket midway through, until golden brown and crispy.
4. While the potatoes cook, prepare the cheese sauce. In a small saucepan, combine the evaporated milk and heavy cream. Bring to a very light simmer over medium-low heat, ensuring it does not boil.
5. Remove the saucepan from the heat and gradually add the shredded cheddar and Gouda cheeses, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy. If needed, return to very low heat briefly to melt the cheese, but do not boil.
6. To serve, divide the crispy potatoes among bowls. Drizzle generously with the warm cheese sauce, then add a dollop of sour cream and a sprinkle of fresh chives.