Crispy Seasoned Potato Rings with Spicy Mayo Step-by-step instructions

Before you start

Before starting, boil the potatoes until they are fork-tender, about 15 minutes. Drain and let them cool slightly before peeling and mashing. Measure out the cornstarch and spices so they are ready to mix.

Set up a wire rack near the stove for draining the fried rings. Have a slotted spoon and a deep-fry thermometer on hand. Prepare the spicy mayo by stirring together the mayonnaise and hot sauce in a small bowl.

Instructions

Dough and Shaping

1. 1Prepare the potato dough
   Boil the potatoes in salted water until very tender, about 15 minutes. Drain and let cool slightly, then peel. Mash the potatoes in a large bowl until completely smooth with no lumps. Add the cornstarch, garlic powder, onion powder, paprika, and salt. Mix with a spoon, then knead gently with your hands until a soft, pliable dough forms. The dough should hold together without cracking.
   Look for The dough is smooth, slightly sticky but workable, and holds a ball shape without falling apart.
   Tip If the dough feels too wet, add a little more cornstarch. If too dry, add a teaspoon of water at a time.
2. 2Shape the rings
   On a lightly floured surface, roll the dough out to about 1/2-inch thickness. Use a round cutter or a glass to cut out circles. Use a smaller cutter to remove the center of each circle, creating a ring shape. Re-roll the scraps and cut again until all the dough is used. Set the rings aside on a plate.
   Look for The rings are uniform, about 2 inches in diameter with a 1-inch hole in the center.
   Tip Dip the cutter in flour between cuts to prevent sticking.

After mixing, the dough should be smooth, pliable, and hold together without cracking. When rolled and cut, the rings should be uniform and neat.

The edges should be clean, and the dough should not stick excessively to the work surface. If the dough is too sticky, dust with a little cornstarch. The rings can be set aside on a plate while the oil heats.

Frying

3. 3Heat the oil
   Pour the vegetable oil into a deep skillet or pot, leaving at least 2 inches of space from the top. Heat over medium-high heat until a small piece of dough sizzles immediately when dropped in, about 360°F (182°C). Use a deep-fry thermometer to check the temperature.
   Look for The oil shimmers and a test piece of dough bubbles and floats within seconds.
   Tip If the oil is too hot, the rings will brown too quickly; if too cool, they will absorb oil.
4. 4Fry the rings
   Carefully drop a few rings into the hot oil, without crowding the pan. Fry for about 3 minutes, turning occasionally, until they are puffed, golden brown, and floating. Use a slotted spoon to transfer the rings to a wire rack to drain. Repeat with the remaining rings.
   Look for The rings are deep golden, crisp, and float to the surface when done.
   Tip Fry in batches to keep the oil temperature steady.

The oil should be at 360°F (182°C) before adding the rings. As they fry, the rings will puff and turn golden. They should be crisp to the touch and float when done. The kitchen will smell of warm, fried potatoes and spices. Work in batches, keeping the cooked rings warm on a wire rack in a low oven if needed.

Serving

5. 5Make the spicy mayo
   In a small bowl, stir together the mayonnaise and hot sauce until well combined. Taste and adjust the heat level with more hot sauce if desired.
   Look for The dip is smooth, creamy, and pinkish-orange from the hot sauce.
   Tip Let the dip sit for a few minutes to allow the flavors to meld.
6. 6Serve and enjoy
   Arrange the crispy potato rings on a serving plate with the spicy mayo on the side. Dunk each ring into the dip and enjoy the shattering crunch.
   Look for The rings are crisp and hot, with steam rising from the fluffy interior.
   Tip Serve immediately for the best crunch.

The rings are ready to serve immediately, with the spicy mayo on the side. They should be hot, crisp, and golden. The dip should be smooth and creamy with a noticeable kick. Dunk a ring into the dip and listen for the crunch. Serve right away, as the rings will soften if left to sit.

Common mistakes

One common mistake is overcrowding the pan, which lowers the oil temperature and results in soggy rings. Fry in small batches and allow the oil to return to temperature between batches. Another mistake is under-mashing the potatoes, leaving lumps that create uneven texture and holes in the dough.

Ensure the potatoes are completely smooth before adding the cornstarch. Overworking the dough can make it tough, so mix just until combined. Finally, rolling the dough too thick will result in doughy centers; keep it at about 1/2 inch.

How to tell it’s done

The potato rings are done when they are deep golden brown, puffed, and floating in the oil. The exterior should be crisp and shatter when bitten, with a fluffy, seasoned interior.

To check, remove one ring and tap it with a fork — it should sound hollow and feel firm. The internal temperature of the potato mixture is not a food safety concern because there are no raw proteins; the rings are fully cooked when the exterior is golden and crispy.