Twisted Crispy Potato Churro Fries with Sweet Chili Sauce

These twisted crispy potato churro fries are a playful twist on classic fries. Russet potatoes are mashed and kneaded with cornstarch and warm spices, then shaped into spirals and fried until golden.

The result is a shatteringly crisp exterior that gives way to a soft, airy center. Served with sweet chili sauce, they're an irresistible snack or appetizer that comes together in under an hour.

Imagine the crunch of a perfect french fry, but twisted into a fun spiral shape and seasoned with cumin and paprika. That's exactly what these potato churro fries deliver.

The dough is simple—just mashed potatoes, cornstarch, and spices—and the frying process transforms them into golden, blistered sticks of goodness. Serve them hot with a bowl of sweet chili sauce for dipping, and watch them disappear.

Ingredients

Why this recipe works

The key to these fries is the combination of mashed potatoes and cornstarch. The cornstarch helps bind the dough and creates a crispy, crunchy shell when fried, while the mashed potato interior stays soft and airy.

This dual texture is what makes them so addictive. The spices—cumin and paprika—add warmth and depth without overpowering the potato flavor.

Twisting the dough into spirals isn't just for looks; it increases the surface area, so more of the fry gets crispy. The nooks and crannies also catch the sweet chili sauce beautifully.

Frying at the right temperature ensures the outside browns quickly while the inside steams and becomes fluffy. The result is a fry that's crunchy on the outside, tender on the inside, and perfect for dipping.

Notes and substitutions

Russet potatoes are ideal because they are high in starch and low in moisture, which yields a fluffy mash and a crisp fry. If you use waxy potatoes, the dough may be too sticky and the fries less crispy. Make sure the potatoes are well-drained and dry before mashing to avoid excess moisture.

If you don't have sweet chili sauce, you can use any sweet-spicy condiment, like Thai sweet chili or a honey-sriracha mix. The fries are also delicious with ketchup or a garlic aioli. For a gluten-free version, ensure your cornstarch is certified gluten-free, which it typically is.

• russet potatoes: Yukon Gold potatoes (they yield a slightly creamier dough, but the texture will be a bit less crisp)
• paprika: smoked paprika (adds a deeper, smoky flavor)
• sweet chili sauce: any sweet and spicy dipping sauce, such as Thai sweet chili or a honey-sriracha mix
• vegetable oil: peanut oil or canola oil (both have high smoke points suitable for frying)

Equipment

• Large pot for boiling potatoes
• Potato masher or ricer
• Mixing bowl
• Rolling surface
• Knife or bench scraper
• Deep skillet or pot for frying
• Spider strainer or slotted spoon
• Paper towels