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Chef Ava

Crispy Potato Rings with Buttermilk Ranch

Golden crispy potato rings filled with creamy caramelized onion and chive mashed potatoes, double-coated for maximum crunch and served with a cool homemade buttermilk ranch dip. The ultimate game day snack and party appetizer.
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Prep Time 40 minutes
Cook Time 30 minutes
Chill & Freeze Time 10 hours
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large russet potatoes, peeled and cut into chunks
  • 1/2 cup caramelized yellow onions, finely chopped
  • 3 tbsp chives, finely sliced
  • 1/4 cup unsalted butter, softened
  • 1/3 cup heavy cream
  • 2 tbsp heavy cream
  • salt and black pepper, to taste
  • 2/3 cup all-purpose flour
  • 1/3 cup rice flour
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 2 large eggs, lightly beaten
  • vegetable oil, for frying
  • 1/2 cup light mayonnaise
  • 1/4 cup low-fat buttermilk
  • 1 1/2 tsp fresh lemon juice
  • 2 tbsp fresh parsley, minced
  • 1 tbsp chives, finely sliced
  • 1 tsp fresh dill, minced
  • 1/2 tsp dry mustard

Equipment

  • large pot
  • baking sheet
  • mixing bowls
  • round cutters
  • deep skillet or saucepan

Method
 

  1. Place the potato chunks in a large pot and cover with cold water. Bring to a boil and cook for 20–25 minutes until very tender. Drain well.
  2. Return the potatoes to the pot. Add the softened butter and heavy cream and mash until completely smooth and fluffy. Stir in the caramelized onions, chives, salt, and black pepper until evenly combined.
  3. Spread the mashed potato mixture approximately 1/2 inch thick onto a parchment-lined baking sheet. Smooth the surface evenly with a spatula. Refrigerate for 4–6 hours until completely firm.
  4. In a shallow bowl, whisk together the all-purpose flour, rice flour, garlic powder, onion powder, smoked paprika, and a pinch of salt. Place the lightly beaten eggs in a second shallow bowl.
  5. Once chilled and firm, use a 1 to 1 1/2-inch round cutter to cut circles from the potato slab. Use a smaller cutter to remove the centers and form ring shapes.
  6. Dredge each ring in the flour mixture, dip into the beaten egg, then coat again in the flour mixture. Place the double-coated rings on a lined tray and freeze for 4–6 hours until completely solid.
  7. Make the buttermilk ranch dip. Whisk together the mayonnaise, buttermilk, lemon juice, parsley, chives, dill, dry mustard, salt, and black pepper until smooth. Refrigerate until ready to serve.
  8. Heat vegetable oil in a deep skillet or saucepan to 375°F. Fry the frozen potato rings in batches for 4–6 minutes until deeply golden and crisp. Do not overcrowd the pan.
  9. Transfer to a paper towel-lined plate and season lightly with salt and black pepper immediately after frying.
  10. Serve hot alongside the chilled buttermilk ranch dip.

Notes

Use russet potatoes for the fluffiest mashed potato texture and best structure. The freezing stage before frying is essential to help the rings hold their shape and stay crispy. Rice flour in the coating creates an extra crunchy crust that stays crisp longer. Unfried frozen rings can be stored in the freezer for up to 1 month and fried directly from frozen.