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

Tips for success

For extra crispiness, you can double-fry the fries: fry them once at a lower temperature to cook through, then fry again at a higher temperature to crisp up the exterior. This method yields an even crunchier texture. However, a single fry at the right temperature works beautifully for this recipe.

If you want to add a bit of heat, mix a pinch of cayenne pepper into the dough or sprinkle some chili flakes over the finished fries.

You can also experiment with different spices like garlic powder or onion powder. The sweet chili sauce is the perfect complement, but you can also serve with ketchup, ranch, or a spicy mayo.

Variations

• Spicy Chipotle: Add 1 teaspoon of chipotle powder to the dough for a smoky, spicy kick. Serve with a creamy chipotle dipping sauce made from mayonnaise, lime juice, and chipotle in adobo.
• Cheesy Herb: Mix 1/2 cup of grated Parmesan cheese and 1 tablespoon of dried Italian herbs into the dough. The cheese adds a savory depth and the herbs bring freshness. Serve with marinara sauce for dipping.
• Garlic Parmesan: After frying, toss the fries with melted butter, minced garlic, and grated Parmesan cheese. This creates a rich, savory coating that pairs well with a simple garlic aioli or ranch dressing.
• Sweet Cinnamon: Omit the cumin and paprika, and add 2 tablespoons of sugar and 1 teaspoon of cinnamon to the dough. After frying, dust with powdered sugar and serve with a chocolate or caramel dipping sauce for a dessert twist.

Storage and make-ahead

Fridge

Store leftover fries in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness.

Freezer

Freeze shaped, uncooked fries on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry from frozen, adding a few extra minutes.

Reheat

Reheat cooked fries in a preheated 375°F (190°C) oven for 5-7 minutes until hot and crispy. Avoid microwaving to prevent sogginess.

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 375°F (190°C) oven for 5-7 minutes, or until heated through and crispy.

Avoid microwaving, as it will make them soggy. The fries are best enjoyed fresh, but reheating in the oven helps restore some of the crunch.

You can prepare the twisted potato dough up to a day in advance. Shape the fries, place them on a parchment-lined baking sheet, and cover with plastic wrap. Refrigerate until ready to fry.

You may need to add a minute to the frying time if the fries are cold. Alternatively, you can freeze the shaped fries for up to a month. Fry directly from frozen, adding a few extra minutes to the cooking time.

Serving ideas

Serve these twisted crispy potato churro fries as a fun appetizer at parties, game-day gatherings, or as a creative side dish. Arrange them on a platter with the sweet chili sauce in a small bowl for dipping. The vibrant color and unique shape make them a visual highlight on any table.

For a more substantial meal, pair the fries with a juicy burger, grilled chicken, or a fresh salad. They also work well as a snack with a cold beverage.

The sweet chili sauce adds a tangy, slightly spicy kick that complements the savory fries. Garnish with chopped green onions or sesame seeds for extra flavor and presentation.

Frequently asked questions

Recipe card

Twisted Crispy Potato Churro Fries with Sweet Chili Dip

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 500 g boiled potatoes, peeled and mashed
• 4 tbsp cornstarch
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1 large egg, beaten
• 4 cups vegetable oil, for frying
• 1/2 cup sweet chili sauce

Instructions

1. In a large bowl, combine the mashed potatoes with cornstarch, cumin, paprika, salt, and the beaten egg. Mix until a soft, pliable dough forms. Turn the dough out onto a lightly floured surface and knead gently until smooth.
2. Divide the dough into small portions and roll each into a long rope, about 1/2 inch thick. Twist two ropes together and pinch the ends to seal. Repeat with the remaining dough to make about 8 twisted fries.
3. Pour the vegetable oil into a large, heavy-bottomed pot and heat over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature.
4. Carefully lower a few twisted fries into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy all over. Use a slotted spoon or spider strainer to remove them and drain on paper towels.
5. Transfer the fried fries to a plate lined with paper towels to drain excess oil. Sprinkle with a pinch of salt while still warm, if desired.
6. Arrange the crispy potato fries on a serving platter. Serve immediately with sweet chili sauce on the side for dipping.

Contains: eggs, gluten

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

18 g

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