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

Tips for success

To keep the fries crispy, serve them immediately after frying. If you need to hold them, keep them in a warm oven (200°F) on a wire rack, but they are best eaten within 10 minutes.

You can also double the recipe for a party; just fry in batches and keep the finished ones warm.

For extra flavor, you can add a pinch of garlic powder or onion powder to the dough. If you like heat, add a pinch of cayenne pepper. The sweet chili sauce can be thinned with a little rice vinegar if you prefer a lighter dip.

Variations

• Spicy Chipotle: Add 1 teaspoon of chipotle powder to the dough and serve with a smoky chipotle mayo. The heat from the chipotle complements the sweet chili sauce nicely.
• Herb and Garlic: Mix 1 tablespoon of dried Italian herbs and 1 teaspoon of garlic powder into the dough. Serve with a garlic aioli for a savory twist.
• Cheesy: Fold in 1/2 cup of shredded cheddar cheese into the dough before shaping. The cheese melts during frying, adding a gooey center. Serve with a side of marinara sauce.
• Curry-Spiced: Replace the cumin and paprika with 1 teaspoon of curry powder. Serve with a mango chutney or a yogurt-based dip for an Indian-inspired flavor.

Storage and make-ahead

Fridge

Leftover fries can be refrigerated in an airtight container for up to 2 days.

Freezer

Freeze uncooked shaped fries on a baking sheet until solid, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat leftover fries in a toaster oven or air fryer at 350°F for 3-5 minutes until hot and crisp. Avoid microwaving, as it will make them soggy.

Store any leftover fries in an airtight container in the refrigerator for up to 2 days.

They will lose their crispness, so reheat them in a toaster oven or air fryer to restore some crunch. The sweet chili sauce can be refrigerated separately for up to a week.

You can prepare the dough and shape the fries up to a day in advance. Keep them covered in the refrigerator on a baking sheet. Fry them just before serving. The sweet chili sauce can be made ahead and stored in the fridge.

Serving ideas

Serve these potato churro fries as an appetizer or snack. They pair wonderfully with a cold beer or a sparkling lemonade.

For a party, arrange them on a large platter with a bowl of sweet chili sauce in the center. They're also great alongside burgers or sandwiches.

For a dipping sauce variation, mix the sweet chili sauce with a squeeze of lime juice and a sprinkle of cilantro.

You can also serve them with a creamy ranch dip or a spicy mayo. The fries are versatile and can be enjoyed with any of your favorite condiments.

Frequently asked questions

Recipe card

Twisted Crispy Potato Churro Fries with Sweet Chili Sauce

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 1 1/2 lb russet potatoes, boiled and mashed
• 1/2 cup cornstarch
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 2 cups vegetable oil, for frying
• 1/2 cup sweet chili sauce, for dipping

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

14 g

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