Crispy Potato Rings
Crispy Potato Rings
Ingredients
For the Potato Rings
- 1 large russet potato, peeled
- 4 cups ice water
- 4 cups vegetable oil, for deep frying
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon paprika, or to taste
Instructions
- 1
After peeling the potato, slice it into uniform 1/4-inch thick rounds. Using two concentric round cookie cutters (or specialized ring cutters), cut out the center of each potato slice to form rings, similar to onion rings. Discard the small potato centers or save for another use.
⏱️ 5 min
- 2
Place the potato rings into a large bowl filled with ice water. Let them soak for at least 15 minutes. This step helps remove excess starch, contributing to a crispier texture.
⏱️ 15 min
- 3
After soaking, drain the potato rings from the ice water. Spread them out in a single layer on several sheets of paper towels. Pat them thoroughly dry with more paper towels. It is crucial that the potato rings are completely dry before frying to prevent oil splattering and ensure maximum crispiness.
⏱️ 5 min
- 4
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F. Use a kitchen thermometer to monitor the temperature for best results.
⏱️ 5 min•🌡️ 360
- 5
Carefully add the dried potato rings to the hot oil in small batches, being careful not to overcrowd the pot. Fry for 3 to 5 minutes per batch, or until they are golden brown and crispy, turning occasionally with a spider strainer or slotted spoon. Maintain the oil temperature between 350-375°F.
⏱️ 10 min•🌡️ 360
- 6
Once fried, remove the potato rings from the oil using a spider strainer and transfer them to a bowl lined with paper towels to drain any excess oil. Immediately sprinkle with salt and paprika (or chili powder) to taste, tossing gently to ensure even coating. Serve hot and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Rings
Ingredients
For the Potato Rings
- 1 large russet potato, peeled
- 4 cups ice water
- 4 cups vegetable oil, for deep frying
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon paprika, or to taste
Instructions
- 1
After peeling the potato, slice it into uniform 1/4-inch thick rounds. Using two concentric round cookie cutters (or specialized ring cutters), cut out the center of each potato slice to form rings, similar to onion rings. Discard the small potato centers or save for another use.
⏱️ 5 min - 2
Place the potato rings into a large bowl filled with ice water. Let them soak for at least 15 minutes. This step helps remove excess starch, contributing to a crispier texture.
⏱️ 15 min - 3
After soaking, drain the potato rings from the ice water. Spread them out in a single layer on several sheets of paper towels. Pat them thoroughly dry with more paper towels. It is crucial that the potato rings are completely dry before frying to prevent oil splattering and ensure maximum crispiness.
⏱️ 5 min - 4
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350-375°F. Use a kitchen thermometer to monitor the temperature for best results.
⏱️ 5 min•🌡️ 360 - 5
Carefully add the dried potato rings to the hot oil in small batches, being careful not to overcrowd the pot. Fry for 3 to 5 minutes per batch, or until they are golden brown and crispy, turning occasionally with a spider strainer or slotted spoon. Maintain the oil temperature between 350-375°F.
⏱️ 10 min•🌡️ 360 - 6
Once fried, remove the potato rings from the oil using a spider strainer and transfer them to a bowl lined with paper towels to drain any excess oil. Immediately sprinkle with salt and paprika (or chili powder) to taste, tossing gently to ensure even coating. Serve hot and enjoy!
⏱️ 2 min