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

Tips for success

For the crispiest fries, make sure the mashed potatoes are completely dry before adding the other ingredients.

Excess moisture can make the dough sticky and result in soggy fries. Squeeze the boiled potatoes in a clean kitchen towel to remove any excess water before mashing.

When shaping the spirals, keep your hands lightly floured to prevent sticking. If the dough tears, simply press it back together.

The fries can be shaped ahead of time and kept in the refrigerator for up to 2 hours before frying. This allows the flavors to meld and helps the fries hold their shape.

Variations

• Spicy Cajun: Add 1 teaspoon of Cajun seasoning to the potato mixture along with the salt and pepper. Serve with a cooling ranch or blue cheese dressing for a spicy, creamy combination.
• Garlic Parmesan: After frying, toss the hot fries with 1/2 cup grated Parmesan cheese and 1 teaspoon garlic powder. Serve with marinara sauce for dipping.
• Loaded Chili Cheese: Top the fried fries with warm chili and shredded cheddar cheese. Place under the broiler for 2 minutes until the cheese melts. Garnish with chopped green onions.
• Sweet Cinnamon Sugar: Omit the black pepper and paprika. After frying, toss the fries in a mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Serve with a chocolate or caramel dipping sauce.

Storage and make-ahead

Fridge

Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F (200°C) oven for 5-7 minutes to restore crispness.

Freezer

Freeze shaped, uncooked fries on a baking sheet until solid, then transfer to a freezer bag. Fry from frozen, adding 1-2 minutes to the cooking time.

Reheat

Reheat cooked fries in a 400°F (200°C) oven for 5-7 minutes. For extra crispness, use an air fryer at 375°F (190°C) for 3-4 minutes.

Store any leftover fries in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes, or until crisp again. Avoid microwaving, as this will make them soggy.

The twisted fries can be shaped and refrigerated for up to 2 hours before frying. You can also freeze the shaped fries on a baking sheet until solid, then transfer to a freezer bag. Fry them directly from frozen, adding 1-2 minutes to the cooking time.

Serving ideas

Serve the twisted fries hot, fresh from the fryer, with a generous bowl of sweet chili sauce for dipping.

The sauce's sweet and tangy flavor perfectly complements the savory, crispy fries. For a crowd, arrange them on a large platter and let everyone grab their own.

These fries also pair well with a sprinkle of flaky sea salt and a squeeze of fresh lime juice.

For a more substantial meal, serve them alongside a burger or a salad. They're versatile enough to be an appetizer, a side dish, or a fun snack for movie night.

Frequently asked questions

Recipe card

Twisted Crispy Potato Churro Fries with Sweet Chili Dipping Sauce

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 500 g boiled yellow potatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 cup cornstarch
• 1 large egg
• 4 cups vegetable oil, for frying
• 1/2 cup sweet chili sauce, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Arrange the twisted fries on a serving platter. Serve immediately with sweet chili sauce on the side for dipping.

Contains: eggs

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

18 g

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