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

Before you start

Before you start, boil the potatoes until fork-tender, about 15-20 minutes. Drain well and let them cool slightly, then mash until smooth. Measure out all your ingredients.

Have a deep skillet or pot ready with the oil, and set a thermometer nearby. Line a plate with paper towels for draining the fried fries. You'll also want a spider strainer or slotted spoon for turning and removing the fries.

Instructions

Dough and Shaping

1. 1Make the potato dough
   In a large bowl, combine the mashed potatoes, cornstarch, cumin, paprika, and salt. Use your hands to knead the mixture until it forms a smooth, pliable dough. If the dough feels too sticky, add a little more cornstarch; if too dry, moisten with a teaspoon of water. The dough should hold together without cracking.
   Look for The dough is smooth, not sticky, and rolls into a rope without breaking.
   Tip Ensure the potatoes are thoroughly mashed to avoid lumps that can cause the dough to crack during frying.
2. 2Shape the twisted fries
   Divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch thick. Twist two ropes together, then pinch the ends to seal. Repeat with the remaining dough to make two twisted fries. Alternatively, shape each rope into a spiral or braid. Place the shaped fries on a lightly floured surface.
   Look for The twisted fries hold their shape and do not unravel.
   Tip Keep the ropes uniform in thickness so they cook evenly.
3. 3Chill the shaped fries
   Transfer the shaped fries to a baking sheet lined with parchment paper. Refrigerate for at least 15 minutes. This helps the fries hold their shape during frying and prevents them from falling apart.
   Look for The fries are firm to the touch after chilling.
   Tip Chilling is optional but highly recommended for easier handling.

After kneading, the dough should be smooth and pliable, not sticky. When you roll it into ropes, they should hold together without cracking.

The twisted shapes should look neat and uniform. If the dough cracks, it may be too dry; add a teaspoon of water. If it sticks, add a little more cornstarch.

Frying to Golden Crisp

4. 4Heat the oil
   Pour the vegetable oil into a deep skillet or pot, ensuring it is at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a kitchen thermometer to check the temperature. If you don't have a thermometer, drop a small piece of dough into the oil; it should sizzle and rise to the surface.
   Look for The oil shimmers and a dough cube browns in about 60 seconds.
   Tip Maintain the oil temperature between 325°F and 350°F for even cooking.
5. 5Fry the potato fries
   Carefully lower one twisted fry into the hot oil using a spider strainer or tongs. Fry for 2-3 minutes per side, until golden brown and crispy. Use the spider strainer to gently turn the fry halfway through. The fry should be blistered and crunchy on the outside. Remove and drain on paper towels. Repeat with the remaining fry.
   Look for The fries are deep golden brown and make a crisp sound when tapped.
   Tip Do not overcrowd the pan; fry one at a time for best results.
6. 6Drain and season
   After removing the fries from the oil, place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with a pinch of salt if desired. The fries should be crunchy on the outside and airy soft inside.
   Look for The fries are crisp and not greasy.
   Tip Serve immediately for the best texture.

The fries should be evenly golden brown with a blistered, crunchy surface. They will sizzle when they hit the oil and float as they cook. The oil should be at 350°F (175°C) for optimal crispiness. The fries should feel firm to the touch when done, and make a crisp sound when tapped.

Serving and Dipping

7. 7Serve with sweet chili sauce
   Pour the sweet chili sauce into a small bowl for dipping. Arrange the fried potato churro fries on a serving platter. Serve hot, with the sauce on the side. The contrast of the crunchy fry and the sweet-spicy sauce is the highlight.
   Look for The fries are hot and crisp, ready to dip.
   Tip For extra flavor, you can also drizzle the sauce over the fries.

The fries are ready to serve when they are hot and crispy. The sweet chili sauce should be at room temperature or slightly warm. Arrange the fries on a platter and serve immediately. The contrast of the crunchy fry and the sweet-spicy sauce is the highlight.

Common mistakes

One common mistake is overworking the dough, which can make it tough. Knead just until the mixture comes together. Another issue is frying at too low a temperature, which makes the fries absorb oil and become greasy.

Use a thermometer and adjust the heat as needed. Also, don't overcrowd the pan; fry one twisted fry at a time to keep the oil temperature steady.

How to tell it’s done

The fries are done when they are deep golden brown and have a blistered, crunchy appearance. To test, remove one from the oil and let it cool for a minute; it should be crisp on the outside and soft inside.

The internal temperature of the potato is not a concern since there is no protein, but the oil temperature should stay between 325°F and 350°F (163°C to 177°C) for even cooking.