Crispy Cheesy Potato Rings Recipe (8 ingredients)

Crispy Cheesy Potato Rings

Quick Overview

Cheesy potato rings feature a light, golden exterior that shatters with every bite, revealing a smooth, cheesy potato filling inside. They offer all the comfort of classic French fries with a fun ring shape and rich flavor from melted cheese, fresh herbs, and seasonings.

These crispy rings work wonderfully as an afternoon snack, game-day appetizer, or party side dish. Kids and adults love them because they dip easily into ketchup, garlic mayo, or marinara sauce.

• Prep time: 20 minutes
• Cook time: 15 minutes
• Total time: 35 minutes
• Servings: 4 servings
• Calories: 310 kcal per serving

Ingredients

For the Potato Dough

• 500 g boiled potatoes, peeled
• 100 g shredded mozzarella cheese
• 30 g grated parmesan cheese
• 2 tbsp cream cheese or mayonnaise
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp red onion, finely diced
• 40 g cornstarch
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp freshly cracked black pepper

For Frying

• 750 ml neutral frying oil (vegetable or canola oil)

How to Make Crispy Cheesy Potato Rings

1. Place the warm, peeled boiled potatoes into a large mixing bowl and mash them thoroughly until smooth with no remaining lumps.
2. Add the shredded mozzarella, grated parmesan, cream cheese, chopped parsley, diced red onion, garlic powder, salt, and black pepper to the bowl.
3. Sprinkle the cornstarch over the potato mixture and fold everything together using a spatula until a smooth, workable dough forms.
4. Transfer the potato dough onto a clean cutting board and divide it into equal portions weighing about 50 grams each.
5. Roll each portion between your hands into a uniform log about 15 cm long and join the two ends together to form a sealed ring.
6. Heat the oil in a deep fryer or heavy-bottomed pot to 175°C over medium-high heat.
7. Carefully lower 3 to 4 rings into the hot oil using a slotted spoon, avoiding overcrowding the pot.
8. Fry the rings for 3 to 4 minutes, flipping once, until they turn deep golden brown and crunchy on the outside.
9. Remove the rings from the oil, drain on a wire basket or paper towels, and immediately sprinkle with a light pinch of sea salt.

Pro Tip

Ensure your boiled potatoes cool slightly so steam escapes before mashing, but remain warm enough to melt the cheeses into the dough. Excess moisture in wet potatoes makes the dough sticky, which causes the rings to break apart or absorb too much oil during frying.

Serving & Storage

Serve these potato rings piping hot right out of the fryer while the cheese center remains melted and gooey. Pair them with tomato ketchup, ranch dressing, spicy mayo, or a warm marinara dipping sauce. They make an excellent side dish alongside burgers, grilled sandwiches, or fried chicken.

Store any leftover cooked rings in an airtight container lined with paper towels in the refrigerator for up to 3 days. Freezing unfried rings on a parchment-lined tray before transferring them to a freezer bag works great for up to 1 month.

Reheat leftover rings in an air fryer at 190°C for 3 to 5 minutes or in a preheated oven at 200°C for 8 minutes to restore their original crispiness. Avoid using a microwave, as it makes the potato crust soggy.

FAQs

Can I bake these potato rings instead of deep frying?

Yes, place the rings on a parchment-lined baking sheet, spray generously with cooking oil, and bake at 200°C for 20 minutes until golden and crisp.

Why did my potato rings break apart in the oil?

Rings break apart if the oil temperature drops too low or if the dough lacks enough binder; adding an extra tablespoon of cornstarch solves this issue.

Can I prepare the dough in advance?

You can shape the dough rings up to 24 hours in advance and keep them covered on a parchment-lined tray in the refrigerator before frying.