Crispy Seasoned Potato Rings with Spicy Mayo

These crispy seasoned potato rings are ten times! Boiled potatoes are mashed with cornstarch and a blend of spices, then fried until they puff into golden rings with a shatteringly crisp exterior and a fluffy, seasoned inside.

A quick spicy mayo dip made with hot sauce adds the perfect creamy, tangy kick. This easy appetizer comes together in about half an hour and delivers a satisfying crunch in every bite.

Potato rings are a playful twist on classic fried potatoes. Here, mashed potatoes are mixed with cornstarch to create a dough that fries into airy, crunchy rings. The cornstarch gives them a glassy, crackly crust that shatters when you bite into it, while the interior stays soft and fluffy.

Coated with garlic, onion, paprika, and salt, they are seasoned through and through. The spicy mayo dip is a simple blend of mayonnaise and hot sauce, adding creaminess and heat. These rings are perfect for game day, parties, or a fun side dish.

Ingredients

Why this recipe works

Boiling the potatoes first ensures they are fully tender, so they mash into a silky, lump-free dough. This smooth base mixes evenly with the cornstarch and spices, creating a uniform texture throughout.

The cornstarch is key: it absorbs excess moisture and, when fried, forms a thin, crispy shell that is remarkably crunchy. The high frying temperature quickly sets the exterior, while the inside steams and becomes fluffy.

Frying at 360°F (182°C) allows the rings to cook through without burning. At this temperature, the exterior dehydrates rapidly, turning golden and crisp, while the interior reaches the perfect tender consistency.

Draining on a wire rack instead of paper towels keeps the rings crisp by allowing air to circulate on all sides. The spicy mayo provides a cooling, tangy contrast that balances the richness of the fried potatoes.

Notes and substitutions

Use starchy potatoes like Russets or Idaho for the fluffiest texture. Waxy potatoes hold too much moisture and can make the dough sticky. The cornstarch is essential for the crispy texture; do not substitute with flour, which will result in a denser, less crunchy ring. The spice blend can be adjusted to taste, but the garlic, onion, and paprika give a classic savory flavor.

A deep-fry thermometer is helpful to maintain the oil temperature, but a small piece of dough dropped into the oil will sizzle and float when ready. Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. The spicy mayo can be made ahead and stored in the refrigerator for up to a week.

• vegetable oil: canola oil, peanut oil, or any neutral high-smoke-point oil
• hot sauce: sriracha, chili garlic sauce, or a pinch of cayenne mixed into the mayo
• paprika: smoked paprika for a deeper flavor
• mayonnaise: vegan mayonnaise for a dairy-free and egg-free dip

Equipment

• Large pot for boiling
• Potato masher
• Mixing bowl
• Rolling pin
• Round cutter or glass
• Deep skillet or pot for frying
• Wire rack
• Small bowl for dip