Extra-Crunchy Garlic Butter Potato Rings

Quick Overview

These crunchy potato rings combine smooth mashed potatoes with cornstarch and a touch of garlic butter for an incredible snap in every bite. They hold their signature circular shape beautifully without breaking down in hot oil.

Prep time: 20 minutes | Cook time: 15 minutes | Servings: 4 (makes about 18 rings)

Ingredients

For the Potato Dough

• 3 medium russet potatoes (about 500 grams), peeled and diced
• 1/2 cup (60 grams) cornstarch
• 1/4 cup (30 grams) all-purpose flour
• 2 tablespoons unsalted butter
• 2 cloves garlic, finely minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 2 tablespoons freshly chopped parsley

For Frying

• 2 cups neutral frying oil (vegetable, canola, or peanut oil)

How to Make Extra-Crunchy Garlic Butter Potato Rings

1. Place the diced potatoes into a pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat. Cook for 12 to 15 minutes until fork-tender.
2. Drain the potatoes completely and let them sit in the colander for 2 minutes so excess steam evaporates.
3. Melt the butter in a small skillet over low heat, add the minced garlic, and cook for 1 minute until fragrant without letting the garlic brown.
4. Press the warm potatoes through a fine-mesh strainer or potato ricer into a large mixing bowl to guarantee a completely smooth base.
5. Pour the warm garlic butter into the mashed potatoes, then add the salt, black pepper, onion powder, and chopped parsley. Stir until combined.
6. Add the cornstarch and all-purpose flour to the bowl, then knead with your hands until a smooth, non-sticky dough forms.
7. Roll the dough out between two sheets of parchment paper to a thickness of about 1/4 inch (6 millimeters).
8. Use a 3-inch round biscuit cutter to stamp out circles, then use a 1-inch round cutter to remove the centers and form rings. Gather dough scraps, re-roll, and cut until all dough is used.
9. Place the cut rings on a parchment-lined baking sheet and chill in the freezer for 15 minutes to firm up.
10. Heat the oil in a deep skillet to 350°F (175°C) over medium heat.
11. Fry 4 to 5 rings at a time for 3 to 4 minutes, flipping once, until deep golden brown and crisp on both sides.
12. Transfer the fried rings to a wire cooling rack set over a baking sheet to drain excess oil.

Pro Tip

Excess moisture is the main reason potato rings turn soggy or split open during frying. Always let your boiled potatoes steam-dry in the colander for a couple of minutes after draining, and use a starchier potato like Russet rather than waxy Yukon Gold or red potatoes.

Serving & Storage

Serve these hot straight off the wire rack paired with spicy ketchup, garlic aioli, or warm cheese sauce. Store leftover rings in an airtight container in the fridge for up to 3 days, and reheat them in an air fryer at 375°F (190°C) for 4 minutes to restore their original crunch.

FAQs

Can I bake or air fry these potato rings instead of deep frying?

Yes, brush the chilled rings generously with oil and air fry at 380°F (193°C) for 10 to 12 minutes, flipping halfway through, until crisp.

Why are my potato rings falling apart in the oil?

The dough likely had too much moisture or needed more binder; make sure to chill the shaped rings in the freezer before frying so they hold together instantly when hitting the hot oil.

Can I make the dough ahead of time and freeze it?

You can cut the rings, freeze them solid on a baking sheet, and then transfer them to a freezer bag for up to 1 month, frying directly from frozen for an extra minute or two.