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

Before you start

Before starting, boil the potatoes until fork-tender and let them cool slightly. Gather all ingredients and equipment. Line a baking sheet with parchment paper for the shaped fries.

Heat the oil in a deep skillet or Dutch oven to 350°F (175°C). Have a slotted spoon and paper towels ready for draining.

Instructions

Mash and Form the Dough

1. 1Mash and Season the Potatoes
   Place the boiled yellow potatoes in a large bowl. Mash them with a potato masher until completely smooth and lumpless. Add the salt, black pepper, and paprika, and stir to combine. Let the mixture cool slightly so it is comfortable to handle.
   Look for The potatoes should be silky smooth with no lumps.
   Tip For an even smoother texture, press the potatoes through a ricer before mashing.
2. 2Form the Dough
   Add the cornstarch and the egg to the mashed potatoes. Mix with your hands until a soft, cohesive dough forms. If the dough is too sticky, add a little extra cornstarch. Turn the dough out onto a lightly floured surface and knead gently for 1 minute until smooth.
   Look for The dough should be soft, pliable, and not stick to your hands.
   Tip Do not overwork the dough or the fries will become dense.

The potatoes should be completely smooth with no lumps. The dough should be soft, pliable, and not sticky. When you press your finger into it, the dough should hold its shape. If it's too dry, add a teaspoon of water; if too sticky, add a little more cornstarch.

Shape and Fry

3. 3Shape the Twisted Fries
   Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2 inch thick. Twist each rope into a spiral shape, then gently press to flatten slightly. Place the twisted fries on a baking sheet lined with parchment paper.
   Look for The ropes should be even in thickness so they cook uniformly.
   Tip If the dough cracks, moisten your hands with a little water and smooth the cracks.
4. 4Heat the Oil
   Pour the vegetable oil into a deep skillet or Dutch oven, leaving at least 2 inches of space from the top. Heat over medium-high until the oil reaches 350°F (175°C). Use a deep-fry thermometer to check the temperature.
   Look for The oil should shimmer and a small piece of dough should sizzle immediately when dropped in.
   Tip Maintaining a steady temperature is key for even cooking and a crisp crust.
5. 5Fry the Twisted Fries
   Carefully lower the twisted fries into the hot oil in batches, without overcrowding. Fry for about 4 minutes, turning occasionally, until golden brown and crisp. The fries should puff up and become rigid.
   Look for The fries will be deep golden and blistered, with a crisp crust.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not move the fries too soon; let them set before turning to prevent breaking.
6. 6Drain and Season
   Using a slotted spoon, transfer the fried fries to a plate lined with paper towels to drain. Sprinkle with a pinch of salt while still hot, if desired.
   Look for The fries should feel crisp and light.
   Tip Draining on paper towels removes excess oil and keeps the crust crunchy.

The twisted fries should be uniform in shape and about 1/2 inch thick. As they fry, they will puff up slightly and turn golden brown.

The oil should bubble steadily around them. After 4 minutes, they should be crisp and blistered, with a deep golden color. Drain them on paper towels to remove excess oil.

Serve with Sauce

7. 7Serve with Sweet Chili Sauce
   Arrange the twisted fries on a serving platter. Serve immediately with sweet chili sauce on the side for dipping.
   Look for The fries are best served hot and crispy.
   Tip For extra flavor, sprinkle with chopped cilantro or sesame seeds before serving.

The fries should be served immediately while hot and crispy. The sweet chili sauce should be at room temperature or slightly warm. Arrange the fries on a platter and place the sauce in a small bowl for dipping. The contrast between the hot, crunchy fries and the cool, sweet sauce is perfect.

Common mistakes

One common mistake is overworking the dough, which makes the fries dense. Another is frying at too low a temperature, causing the fries to absorb oil and become greasy.

If the oil is too hot, the outside will burn before the inside cooks. Also, avoid overcrowding the pan, as this lowers the oil temperature. Use a thermometer to maintain steady heat and fry in small batches.

How to tell it’s done

The fries are done when they are deep golden brown and crisp. To check the internal temperature, insert an instant-read thermometer into the thickest part of a fry; it should read at least 160°F (71°C).

The crust should be rigid and make a shattering sound when bitten. The interior should be fluffy and tender, not doughy. Let the fries rest on paper towels for a minute before serving.

• Egg dishes: 160°F (71°C) in the thickest part