Twisted Crispy Potato Churro Fries with Sweet Chili Sauce Tips, FAQ & printable recipe

Tips for success

For the crispiest results, serve the fries immediately after frying. If you need to hold them, keep them in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes, but they are best fresh.

The dough can be shaped and refrigerated for a few hours before frying, but let it come to room temperature slightly for easier handling.

When shaping the spirals, keep them small—about 4 inches long—so they cook through evenly. If you prefer a more pronounced spiral, roll the rope thinner and twist more times. The sweet chili sauce can be served warm or at room temperature. For extra heat, add a pinch of red pepper flakes to the sauce.

Variations

• Spicy Sriracha Dip: Mix 1/2 cup mayonnaise with 2 tablespoons sriracha and a squeeze of lime juice for a creamy, spicy dipping sauce that pairs wonderfully with the crispy fries.
• Parmesan Herb Fries: After frying, toss the hot spirals with 1/4 cup grated Parmesan cheese and 1 tablespoon chopped fresh parsley. Serve with marinara sauce for an Italian twist.
• Sweet Cinnamon Sugar: For a dessert version, dust the fried spirals with a mixture of 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Serve with a chocolate or caramel dipping sauce.
• Loaded Chili Cheese Fries: Top the fried spirals with warm chili and shredded cheddar cheese, then broil until the cheese melts. Finish with chopped green onions and a dollop of sour cream.

Storage and make-ahead

Fridge

Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 375°F (190°C) for 5-7 minutes to restore crispness.

Freezer

Freeze uncooked spirals on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding 1-2 minutes to the cooking time.

Reheat

Reheat cooked fries in a 375°F (190°C) oven for 5-7 minutes, or in an air fryer at 350°F (175°C) for 3-4 minutes, until hot and crisp.

Leftover fries can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5 to 7 minutes, or until crisp. Avoid microwaving, as it makes them soggy. The fries are best enjoyed fresh, but reheating in the oven restores some crunch.

The dough can be made up to 1 day ahead. Shape the spirals, place them on a parchment-lined tray, cover with plastic wrap, and refrigerate.

When ready to fry, heat the oil and cook them directly from the fridge—add 30 seconds to the fry time if needed. The sweet chili sauce can also be made ahead and stored in the refrigerator for up to a week.

Serving ideas

Serve the twisted crispy potato churro fries hot, with a bowl of sweet chili sauce for dipping. They make a fantastic appetizer for parties, game-day spreads, or as a fun side dish alongside burgers or sandwiches.

The sweet-heat sauce complements the savory potato perfectly, and the crunchy texture is sure to please a crowd.

For a more substantial meal, pile the fries on a platter and sprinkle with chopped cilantro or sliced green onions.

They can also be served with a side of ranch or blue cheese dressing for a different flavor profile. However you serve them, these spirals are best enjoyed immediately, while they are still crisp and warm.

Frequently asked questions

Recipe card

Twisted Crispy Potato Churro Fries with Sweet Chili Sauce

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 2 lb yellow potatoes, boiled and mashed
• 4 tbsp cornstarch
• 1 large egg
• 4 cups vegetable oil, for frying
• 1 cup sweet chili sauce, for dipping

Instructions

1. 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.
2. 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.
3. 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.
4. Pour the vegetable oil into a large pot and heat over medium-high heat until a deep-fry thermometer reads 350°F (175°C).
5. 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.
6. Remove the fried spirals with a slotted spoon and drain on parchment paper. Serve immediately with sweet chili sauce for dipping.

Contains: eggs

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

55 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.