Crispy Seasoned Potato Rings: 10x Crunchier Than Fries Step-by-step instructions

Before you start

Before starting, boil the potatoes until fork-tender, then mash them until completely smooth. Let the mashed potatoes cool to room temperature—this prevents the dough from becoming sticky.

Gather all ingredients and equipment: a large pot, potato masher, mixing bowl, rolling pin, parchment paper, two round cookie cutters (one large, one small), a deep skillet or Dutch oven, and a wire rack. Prepare the spicy mayo dip and set aside. Heat the oil to 360°F just before frying.

Instructions

Prepare the Dough and Cut Rings

1. 1Boil and Mash the Potatoes
   Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well and let cool slightly. Mash the potatoes until silky smooth, with no lumps. Allow to cool completely before proceeding.
   Look for Potatoes are tender and easily pierced with a fork; mash is smooth and lump-free.
   Tip For the smoothest mash, pass the potatoes through a ricer. Ensure they are completely cool before mixing to avoid sticky dough.
2. 2Mix the Dough
   In a large bowl, combine the mashed potatoes with cornstarch, garlic powder, onion powder, paprika, and salt. Mix until a pliable, smooth dough forms. If the dough feels too sticky, add a little more cornstarch; if too dry, add a teaspoon of water at a time.
   Look for Dough holds together without cracking and is smooth to the touch.
   Tip Knead gently just until combined—overworking can make the rings tough.
3. 3Roll and Cut the Rings
   Place the dough between two sheets of parchment paper. Roll to 1/4-inch thickness. Use a large round cookie cutter to stamp out circles, then use a smaller cutter to remove the centers, forming rings. Re-roll scraps and repeat until all dough is used.
   Look for Rings are uniform in thickness and shape; centers are cleanly removed.
   Tip Chill the rolled dough for 10 minutes before cutting for cleaner edges.

At the end of this phase, you should have a smooth, pliable potato dough that rolls out easily. The rings should be uniform in thickness and shape, with cleanly cut centers.

The dough should not be sticky or cracking. If it is, adjust with cornstarch or water as needed. The rings are ready for frying.

Fry Until Golden and Crisp

4. 4Heat the Oil
   Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until a deep-fry thermometer reads 360°F (182°C).
   Look for Oil shimmers and a small piece of dough sizzles immediately when dropped in.
   Tip Use a thermometer to maintain a steady temperature; adjust heat as needed.
5. 5Fry the Rings
   Carefully drop a few rings into the hot oil, avoiding overcrowding. Fry for about 3 minutes, until puffed, golden, and floating. Use a slotted spoon to transfer to a wire rack to drain.
   Look for Rings are deep golden brown, puffed, and blistered; they float to the surface.
   Tip Fry in batches to keep the oil temperature stable. Don't move them too soon—let them crisp.
6. 6Drain and Season
   Place the fried rings on a wire rack set over a baking sheet. Sprinkle with a little extra salt while still warm, if desired.
   Look for Rings are crisp and not greasy; excess oil drips away.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not pile rings on paper towels—they will steam and lose crispness.

The rings should be puffed, golden brown, and floating in the oil after about 3 minutes. They should be crisp to the touch and emit a satisfying crackle when you bite into one. The oil temperature should remain at 360°F throughout. Drain on a wire rack to keep them crisp.

Serve with Spicy Mayo

7. 7Serve with Spicy Mayo
   Arrange the crispy potato rings on a serving platter. Serve immediately with spicy mayo for dipping.
   Look for Rings are still hot and shatteringly crisp.
   Tip For extra heat, stir a pinch of cayenne into the mayo.

Serve the rings immediately while they are still hot and crispy. The spicy mayo should be on the side for dipping. Each ring should shatter when bitten, revealing a fluffy, seasoned interior. Enjoy the contrast of textures and the savory, spicy flavor.

Common mistakes

One common mistake is overworking the dough, which can make the rings tough. Mix just until the ingredients are combined. Another is rolling the dough too thick—aim for a consistent 1/4-inch thickness so the rings cook evenly.

Overcrowding the pan drops the oil temperature, leading to greasy rings. Fry in small batches. Also, do not skip cooling the mashed potatoes; warm potatoes make a sticky dough that's hard to handle.

How to tell it’s done

The potato rings are done when they are deep golden brown, puffed, and floating in the oil. A test ring should sizzle immediately when placed in the oil and float to the surface after about 3 minutes.

The exterior should be crisp and blistered, and a bite should produce a loud crunch. If the rings are browning too quickly, lower the heat; if they are pale and oily, the oil is not hot enough.

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