We Have Beef With Taco Bell (BRING BACK THE FIESTA POTATOES!!)

In honor of Taco Bell's fallen heroes, their discontinued signature potatoes, Josh is recreating some Taco Bell items that will no longer be available after today. May they rest in peace. MK #032

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Time Codes:
---------------------
Potatoes - 1:08
Dredge and Bake - 2:51
Live Mas! - 4:51

Recipe
---------------------
Step 1: Make the Potatoes
Ingredients
* 2 quart water
* 2 tsp baking soda
* 1 Tbsp salt
* 6 russet potatoes

1) Heat water in a large stock pot on high heat. While waiting for the water to boil, peel your potatoes and cut into ½ inch cubes. 
2) When the water starts to boil, add your salt, baking soda, and potatoes and allow to cook for 7 minutes. 
3) Strain potatoes in a colander and allow to cool for at least 15 minutes.

Equipment
* Vegetable peeler
* Cutting board
* Knife
* Large sauce pot
* Colander

Step 2: Dredge and Bake
Ingredients
* 1 portion boiled and cooled potatoes
* ¼ cup Flour
* 2 tbsp Corn starch
* 1 ½  tsp Salt
* ¼ tsp black pepper
* ½ tsp Sugar
* ½ tsp Chili powder
* ½ tsp Onion powder
* ½ tsp Garlic Powder
* 1 tsp Paprika
* ¼ tsp Turmeric
* ½ tsp msg
* ¼ cup Canola oil

1) Preheat your oven to 400 degrees. In a large mixing bowl, whisk together flour, corn starch, salt, sugar, chili powder, onion powder, garlic powder, paprika, and turmeric. 
2) Add your potatoes to a second large mixing bowl, coat in canola oil, then toss in flour mixture. 
3) Evenly space across a parchment paper-lined baking sheet and bake for 20 minutes, then remove and toss potatoes around, and continue to bake for an additional 30 minutes. 

Equipment
* Parchment paper 
* Baking Sheet
* 2 large mixing bowls
* Whisk
* Metal Spatula

Step 3: Live Mas
Ingredients
* 2 taco flour tortillas
* 2 burrito flour tortillas
* 1 bowl nacho cheese
* 1 ramekin sour cream
* 2 Tbsp mayo 
* 1 ½ tsp Arizona Gunslinger
* ½ tsp chili powder
* 1 bowl iceberg lettuce
* 1 bowl shredded mild cheddar

1) Cheesy Fiesta Potatoes: Put potatoes in a bowl. Top with nacho cheese and sour cream.
2) Cheesy Potato Loaded Griller: Heat a burrito-sized tortilla in a sautee pan on medium high heat for 30 seconds, just until pliable then fill with potatoes, cheese, and sour cream, and roll. Griddle it fold side down for an additional minute, until slightly browned, then flip and griddle for another minute.
3) Crispy Potato Soft Taco: Whisk together mayonnaise, hot sauce, and chili powder. Heat a taco-sized tortilla in a sautee pan on medium high heat until pliable and slightly golden brown. Fill with potatoes, top with spicy mayonnaise sauce, shredded iceberg, and cheddar.

Equipment
* Metal spatula
* Griddle
* 3 Spoons
* 1 square foil
* 1 small bowl

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