Twisted Crispy Potato Churro Fries with Sweet Chili Dipping Sauce

Twisted Crispy Potato Churro Fries are the snack you didn't know you needed. Golden, spiral-cut potato fries with a shatteringly crisp crust and a fluffy, tender inside.

They're perfect for dipping into sweet chili sauce, and they come together in about 40 minutes. Whether you're hosting a party or just craving something indulgent, these fries deliver big on texture and flavor.

Imagine the crispy exterior of a perfect french fry, twisted into a fun spiral shape, and served with a sweet and slightly spicy dipping sauce. That's exactly what these Twisted Crispy Potato Churro Fries deliver.

Made from simple ingredients—potatoes, cornstarch, egg, and seasonings—they're surprisingly easy to prepare at home. The key is to mash the potatoes until silky smooth, then shape and fry them to golden perfection. The result is a snack that's both visually appealing and irresistibly crunchy.

Ingredients

Why this recipe works

Boiling the potatoes before mashing ensures a smooth, lump-free dough that holds together well. The cornstarch helps absorb excess moisture and creates a crispy coating when fried. The egg binds the mixture, giving the fries structure without making them tough. This combination results in a light, airy interior that contrasts beautifully with the crunchy crust.

Twisting the dough into spirals increases the surface area, so more of the fry gets that golden, crispy crust. Frying at 350°F (175°C) allows the fries to cook through evenly without burning.

The high heat quickly sets the exterior, while the inside steams and becomes fluffy. This method produces fries that are crisp on the outside and tender on the inside, just like the best churros.

Notes and substitutions

Use yellow potatoes like Yukon Gold for the best flavor and texture. They are naturally creamy and hold their shape well. If you only have Russets, they will also work, but the texture may be slightly drier. Make sure the potatoes are thoroughly boiled until fork-tender so they mash easily.

The sweet chili sauce is a classic pairing, but you can also serve these fries with ketchup, aioli, or a spicy mayo. For a gluten-free version, ensure your cornstarch is certified gluten-free.

If you don't have cornstarch, potato starch is an excellent substitute. The fries are best enjoyed fresh, but they can be reheated in an air fryer to restore crispness.

• yellow potatoes: Russet potatoes work well; they are starchier and yield a fluffier interior.
• cornstarch: Potato starch can be used in the same amount for a similar crisp texture.
• sweet chili sauce: Use a store-bought sweet chili sauce, or substitute with a mix of honey and chili flakes for a quick homemade version.
• vegetable oil: Peanut oil or canola oil are great for frying due to their high smoke points.

Equipment

• Large pot for boiling potatoes
• Potato masher
• Mixing bowl
• Rolling pin (optional)
• Sharp knife
• Baking sheet lined with parchment paper
• Deep skillet or Dutch oven for frying
• Slotted spoon