Crispy Potato Rings
Description
These Crispy Potato Rings are the perfect combination of crunchy, golden exteriors and soft, fluffy centers. Made with seasoned mashed potatoes and a savory garlic mixture, they're packed with flavor and fried until perfectly crisp. Whether you're serving them as a snack, appetizer, or side dish, these potato rings are guaranteed to be a crowd favorite and impossible to stop eating.
Ingredients
Instructions
- Wash, peel, and cut the potatoes into large chunks. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender and easily pierced with a fork.
- Drain the potatoes thoroughly and allow them to cool slightly so excess steam can escape. Mash the potatoes until completely smooth with no lumps remaining.
- In a small skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the flour and stir continuously for 1–2 minutes to cook out the raw flour taste. Gradually pour in ½ cup water while whisking continuously until a smooth, thick mixture forms.
- Transfer the garlic mixture to the mashed potatoes. Add the parsley, paprika, salt, pepper, and cornstarch. Mix thoroughly until a smooth dough forms. The dough should be soft but easy to handle. If it feels sticky, add a little more cornstarch as needed.
- Place the dough between two sheets of parchment paper or on a lightly floured surface. Roll it out to approximately ½-inch thickness.
- Using a large round cookie cutter or glass, cut out circles. Then use a smaller cutter to remove the center of each circle, creating ring shapes. Gather the scraps, reroll, and repeat until all the dough has been used.
- Heat oil in a deep skillet or pot over medium heat. Test the oil by dropping in a small piece of dough—it should sizzle immediately and float to the surface.
- Carefully place the potato rings into the hot oil in batches, making sure not to overcrowd the pan.
- Fry for several minutes, turning occasionally, until the rings are evenly golden brown and crispy on all sides.
- Transfer the fried potato rings to a paper towel-lined plate or wire rack to drain excess oil.
- Serve immediately with your favorite dipping sauce while hot and crispy.
Note
• Allow the potatoes to cool slightly before mashing to help remove excess moisture.
• Mash the potatoes thoroughly to create a smooth dough and prevent cracks while shaping.
• If the dough feels sticky, add a little more cornstarch until it's easy to handle.
• Chill the dough for 15–20 minutes if it becomes too soft while shaping.
• Maintain a consistent oil temperature for even browning and maximum crispiness.
• Fry in small batches to avoid overcrowding and lowering the oil temperature.
• For extra flavor, add grated parmesan or additional herbs to the dough.
