Crispy Seasoned Potato Rings: 10x Crunchier Than Fries Tips, FAQ & printable recipe

Tips for success

For the crispiest rings, make sure the mashed potatoes are completely cool before adding the cornstarch. Warm potatoes create a sticky dough that absorbs more oil during frying.

Also, use a thermometer to maintain the oil at a steady 360°F—this ensures the rings cook through without burning. Fry in small batches to avoid lowering the oil temperature.

If you want to make these ahead, you can cut the rings and refrigerate them on a parchment-lined tray for up to 2 hours before frying. This helps them hold their shape. For extra flavor, add a pinch of cayenne or smoked paprika to the dough. Serve with a variety of dips—spicy mayo, ketchup, or a garlic aioli.

Variations

• Spicy Cajun: Replace paprika with 1 teaspoon Cajun seasoning and add a pinch of cayenne pepper to the dough. Serve with a cool ranch dip for contrast.
• Herb and Parmesan: Add 2 tablespoons grated Parmesan cheese and 1 teaspoon dried Italian herbs to the dough. Reduce salt to 1/2 teaspoon. Serve with marinara sauce.
• Sweet Potato: Substitute sweet potatoes for regular potatoes. Boil and mash, then mix with cornstarch and spices. Fry at 350°F for 4 minutes. Sweet and savory.
• Loaded Baked Potato: Fold in 1/4 cup shredded cheddar cheese and 2 tablespoons chopped chives to the dough. Serve with sour cream and extra chives.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.

Freezer

Freeze cut rings on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 1-2 minutes.

Reheat

Reheat in a 375°F oven for 5-7 minutes or in an air fryer at 350°F for 3-4 minutes until hot and crispy.

Store leftover potato rings in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F oven for 5-7 minutes until crisp. They can also be reheated in an air fryer at 350°F for 3-4 minutes. Avoid microwaving, as it makes them soggy.

The dough can be prepared up to 1 day in advance. After mixing, wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature before rolling and cutting.

The cut rings can also be frozen on a baking sheet, then transferred to a freezer bag. Fry from frozen, adding 1-2 minutes to the cooking time.

Serving ideas

Serve these potato rings as an appetizer at parties, game days, or as a fun side dish. They pair beautifully with spicy mayo, ranch dressing, or a simple garlic aioli.

Arrange them on a platter with a bowl of dip in the center for easy grabbing. The rings are best enjoyed hot, right after frying, when they are at their crispiest.

For a more substantial meal, these rings can accompany burgers, sandwiches, or grilled meats. They also make a great snack for movie nights.

If you have leftovers, chop them up and add to salads or soups for a crunchy topping. The possibilities are endless, but the immediate satisfaction of a crunchy, seasoned ring is unmatched.

Frequently asked questions

Recipe card

Crispy Seasoned Potato Rings: 10x Crunchier Than Fries

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 4 large potatoes, boiled and mashed
• 6 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 4 cups vegetable oil, for deep frying
• Spicy mayo, for dipping, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. Place the fried rings on a wire rack set over a baking sheet. Sprinkle with a little extra salt while still warm, if desired.
7. Arrange the crispy potato rings on a serving platter. Serve immediately with spicy mayo for dipping.

Contains: eggs

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

19 g

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