Twisted Crispy Potato Churro Fries with Sweet Chili Sauce Step-by-step instructions

Before you start

Before you begin, boil the potatoes until they are very tender, about 15 to 20 minutes. Drain them well and let them cool slightly—just enough to handle. Mash them thoroughly in a large bowl, ensuring no lumps remain.

Set up your frying station with a large pot, a deep-fry thermometer, a slotted spoon, and a sheet of parchment paper for draining. Have the cornstarch, egg, and sweet chili sauce measured and ready to go.

Instructions

Mash and Knead

1. 1Mash the Potatoes
   Place the boiled yellow potatoes in a large glass bowl. Mash them thoroughly with a potato masher until completely smooth and free of lumps. The potatoes should be warm, which helps the dough come together.
   Look for The puree is golden, fluffy, and lumpless.
   Tip For an extra-smooth texture, press the potatoes through a ricer before mashing.
2. 2Knead the Dough
   Add the cornstarch and the egg to the mashed potatoes. Use your hands to knead everything together until a soft, cohesive dough ball forms. The dough should be smooth and not sticky.
   Look for The dough holds together without cracking and feels soft but not tacky.
   Tip If the dough is too sticky, add a little extra cornstarch, a teaspoon at a time.

The mashed potatoes are smooth, golden, and free of lumps. After kneading, the dough is soft, cohesive, and not sticky. It should hold together when pressed, without cracking.

The dough ball is smooth and pliable, ready to be shaped into spirals. If the dough feels dry, add a teaspoon of water; if sticky, add a little cornstarch.

Shape and Heat

3. 3Shape the Spirals
   On a lightly floured surface, roll the dough into a long rope about 1 inch thick. Cut the rope into 4-inch pieces. Twist each piece into a spiral shape, pinching the ends to seal.
   Look for The spirals hold their shape and are uniform in size.
   Tip Keep the spirals small so they fry evenly and become crisp.
4. 4Heat the Oil
   Pour the vegetable oil into a large pot and heat over medium-high heat until a deep-fry thermometer reads 350°F (175°C).
   Look for The oil shimmers and a small piece of dough sizzles immediately.
   Tip Use a thermometer to maintain the exact temperature for crisp results.

The dough has been rolled into a rope and cut into pieces, then twisted into neat spirals. The oil is heating and should reach 350°F (175°C). When the oil is ready, a small piece of dough dropped in sizzles and rises to the surface. The spirals are uniform in size, ensuring even frying.

Fry and Drain

5. 5Fry the Spirals
   Carefully drop a few potato spirals into the hot oil. Fry for 4 minutes, turning occasionally, until golden brown and crispy. The egg in the dough must reach 160°F (71°C) to be safe.
   Look for The spirals are deep golden and float, with a crisp shell.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overcrowd the pot; fry in batches to keep the oil temperature steady.
6. 6Drain and Serve
   Remove the fried spirals with a slotted spoon and drain on parchment paper. Serve immediately with sweet chili sauce for dipping.
   Look for The fries are crisp and draining on parchment.
   Tip Draining on parchment, not paper towels, keeps them extra crunchy.

The spirals are frying in bubbling oil, turning golden and crisp. After 4 minutes, they are deeply golden and float. When removed, they drain on parchment paper, making a snapping sound when pressed. The interior is fluffy and cooked through, with the egg reaching 160°F (71°C). Serve immediately with sweet chili sauce.

Common mistakes

One common mistake is overworking the dough, which can make the fries tough. Mix just until the dough comes together. Another is frying at the wrong temperature—if the oil is too hot, the outside burns before the inside cooks; if too cool, the fries absorb oil and become greasy.

Keep the oil at a steady 350°F (175°C) and fry in small batches. Also, avoid crowding the pot, as that drops the oil temperature and leads to uneven cooking.

How to tell it’s done

The fries are done when they are deep golden brown and crisp to the touch. The internal temperature of the egg in the dough should reach 160°F (71°C) to ensure food safety.

To test, insert an instant-read thermometer into the thickest part of a fry; it should read at least 160°F (71°C). The exterior should snap when bitten, revealing a fluffy, tender interior. If they are not yet golden, fry for another minute and check again.

• Egg dishes: 160°F (71°C) in the thickest part