If you love potato snacks that are crispy on the outside, tender on the inside, and irresistibly fun to eat, these Crispy Potato Rings are about to become your new favorite homemade treat. They’re made from a smooth, seasoned potato dough that is shaped into rings and fried (or baked) until beautifully golden. I made these once when craving something different from classic fries, and I was surprised at how perfectly crisp they turned out. They’re addictive, kid-friendly, and perfect as a snack, appetizer, or side dish. Whether you dip them in ketchup, mayo, garlic sauce, or eat them plain, these potato rings deliver comfort and crunch in every bite.
Why You’ll Love This Recipe
These Crispy Potato Rings are easy, fun, and versatile. You’ll love how the potato mixture comes together with minimal ingredients, how easily the rings fry up into crispy perfection, and how customizable they are—add herbs, spices, or cheese to create your own unique flavor. They look impressive yet are simple enough for beginners. Serve them for parties, game nights, snacks, or as a playful twist on potatoes at dinner.
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Crispy Potato Rings – Golden, Crunchy & Amazingly Simple to Make
- Total Time: 25 mins
- Yield: 15–20 potato rings
- Diet: Vegetarian
Description
Crispy, golden potato rings made from seasoned mashed potatoes shaped into rings and fried until crunchy on the outside and soft inside.
Ingredients
- 2 cups mashed potatoes
- 1 cup shredded mozzarella or cheddar cheese
- 1/2 cup cornstarch (add more if needed)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1–2 cups breadcrumbs
- Oil for frying
Instructions
- In a bowl, combine mashed potatoes, cheese, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Mix until a soft dough forms. Add more cornstarch if too sticky.
- Roll the dough into a 1/2-inch thick sheet on a lightly floured surface.
- Use a round cutter to cut circles, then a smaller cutter to cut out the center, forming rings.
- Coat each ring lightly in breadcrumbs.
- Heat oil to 350°F (175°C) in a deep pan.
- Fry rings in batches for 2–3 minutes per side, until golden and crispy.
- Drain on paper towels and serve hot with ketchup, garlic mayo, or spicy dip.
Notes
- Chill the shaped rings for 15 minutes to help them hold their shape during frying.
- Add herbs like parsley or chives for extra flavor.
- Air fry at 400°F (200°C) for 10–12 minutes, flipping halfway.
- Use firm mashed potatoes—avoid very creamy or runny mash.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Snack
- Method: Frying
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Potatoes – Form the smooth, starchy base of the rings.
Cornstarch – Helps create a firm dough and boosts crispiness.
Flour – Adds structure and helps the potato mixture hold its shape.
Salt and black pepper – Essential seasonings that enhance flavor.
Paprika – Adds warm color and mild spice.
Garlic powder – Gives savory depth to the rings.
Oil for frying – Ensures an even, golden, crispy exterior.
Fresh herbs (optional) – Parsley or chives add a bright finish.
Directions
Peel and boil potatoes until very tender. Drain well and mash until completely smooth—no lumps. Let cool slightly.
Mix in cornstarch, flour, salt, pepper, paprika, and garlic powder. Combine until a soft, workable dough forms. If it’s too sticky, add a bit more flour.
Roll out the dough on a lightly floured surface to about ½-inch thickness. Use a large round cutter to cut circles, then a smaller cutter inside to create rings. Gather scraps and repeat.
Heat oil in a deep skillet to medium-high heat. Fry the rings in batches until golden brown and crisp on both sides. Remove and drain on paper towels.
Serve hot with your favorite dipping sauces.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4–5 as a side or appetizer.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Storage/reheating
Refrigerate leftovers for up to 3 days. Reheat in an air fryer or skillet to restore crispiness. Avoid microwaving as it softens the coating. Freeze uncooked rings for up to 2 months; fry directly from frozen.
Variations and Customizations
Cheesy Potato Rings – Mix shredded cheddar or Parmesan into the dough.
Spicy Potato Rings – Add cayenne, chili powder, or crushed red pepper.
Herbed Rings – Add Italian herbs, parsley, or dill.
Smoky Paprika Rings – Use smoked paprika for deeper flavor.
Onion Potato Rings – Add onion powder for a savory twist.
Vegan Version – Already vegan as long as you use vegetable oil.
Gluten-Free Rings – Replace flour with a gluten-free blend.
Stuffed Potato Rings – Wrap a thin layer around mozzarella sticks for a fun surprise.
Baked Potato Rings – Bake at 425°F for 15–18 minutes, flipping once.
Air Fryer Rings – Air fry at 390°F for 8–10 minutes.
FAQs
Do I need to peel the potatoes?
Peeling ensures a smooth dough, but you can keep the skins for a rustic texture.
Can I use leftover mashed potatoes?
Yes—just make sure they aren’t too wet or heavily seasoned.
Why is my dough too sticky?
Add a little more flour or chill it before cutting.
Can I bake instead of fry?
Yes—baking or air frying works well for a lighter option.
What potatoes work best?
Starchy varieties like russet or Yukon gold.
How do I keep rings from breaking?
Make sure the dough is smooth and not too thin.
Can I make these ahead?
Yes—shape them and refrigerate for up to 24 hours before frying.
Can I freeze the dough?
Freeze shaped rings, not the dough itself.
Can I add cheese?
Yes—mix in shredded cheese for extra flavor.
What sauces pair best?
Ketchup, spicy mayo, garlic aioli, ranch, or cheese sauce.
Conclusion
These Crispy Potato Rings are golden, fun, and wonderfully crunchy—an easy homemade snack that feels special without requiring much effort. Whether you enjoy them plain or loaded with spices, they’re guaranteed to become a go-to recipe whenever you’re craving something crispy and comforting.
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