Crispy Seasoned Potato Rings with Spicy Mayo Tips, FAQ & printable recipe

Tips for success

For the crispiest rings, make sure the oil is at the correct temperature before frying. Use a thermometer to avoid guesswork. Do not overcrowd the pan; fry in small batches to maintain the oil temperature.

After frying, drain the rings on a wire rack rather than paper towels to keep them crisp. If making ahead, reheat the rings in a 400°F (200°C) oven for a few minutes to restore crunch.

The spicy mayo can be adjusted to taste. For extra heat, add more hot sauce or a pinch of cayenne. For a smoky flavor, use smoked paprika in the potato dough.

If the dough is too sticky to handle, refrigerate it for 15 minutes before rolling. The rings can be cut into any shape, but a round ring is classic. Serve with extra dipping sauces like ketchup or ranch.

Variations

• Cheesy Potato Rings: Add 1/2 cup of shredded cheddar cheese to the potato dough before shaping. The cheese melts during frying, creating a gooey center. Adjust the salt to account for the cheese's saltiness.
• Herb and Garlic Rings: Add 1 tablespoon of chopped fresh parsley or chives and an extra teaspoon of garlic powder to the dough. The herbs add freshness and a savory aroma that complements the crispy texture.
• Spicy Sriracha Mayo: Swap the hot sauce for sriracha in the dip, and add a squeeze of lime juice for a tangy kick. The sriracha gives a slightly thicker, sweeter heat that pairs well with the potato rings.
• Baked Potato Rings: Instead of frying, brush the shaped rings with oil and bake at 425°F (220°C) for 20-25 minutes, flipping once, until golden and crisp. This reduces the fat content but still yields a crunchy texture.

Storage and make-ahead

Fridge

Leftover potato rings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven to restore crispness.

Freezer

Uncooked potato rings can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month.

Reheat

Reheat leftover rings in a 400°F (200°C) oven for 5-7 minutes until hot and crispy. Avoid microwaving, which makes them soggy.

Store leftover potato rings in an airtight container in the refrigerator for up to 3 days. Reheat them in a 400°F (200°C) oven for 5-7 minutes to crisp them up. The spicy mayo can be stored separately in a jar in the refrigerator for up to a week.

The potato dough can be prepared up to a day in advance. Shape the rings, place them on a parchment-lined baking sheet, and cover with plastic wrap. Refrigerate until ready to fry. The rings can also be frozen for up to a month; fry them directly from frozen, adding a minute to the cooking time.

Serving ideas

Serve the crispy potato rings hot, with the spicy mayo on the side for dipping. They are perfect as an appetizer for parties, a fun side dish for burgers, or a snack for movie night.

The contrast between the crunchy exterior and the creamy dip is irresistible. Arrange the rings on a platter with the dip in the center for a crowd-pleasing presentation.

For a complete spread, pair the rings with other finger foods like onion rings, mozzarella sticks, or chicken tenders. They also work well as a topping for salads or grain bowls.

The spicy mayo can be drizzled over the rings or served on the side. These rings are best enjoyed fresh out of the fryer, so serve them immediately for the maximum crunch.

Frequently asked questions

Recipe card

Crispy Seasoned Potato Rings with Spicy Mayo

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 4 large potatoes, boiled and peeled
• 6 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 3 cups vegetable oil, for frying
• 1/2 cup mayonnaise
• 1 tbsp hot sauce

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: eggs

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

18 g

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