Crispy Potato Rings
Crispy Potato Rings
Ingredients
- 4 potatoes, large
- 6 tablespoons corn starch, up to 8 tablespoons, as needed
- 2 tablespoons all-purpose flour
- 1 tablespoon milk, or water, up to 2 tablespoons, if dough is too dry
- 1 teaspoon salt, to taste, plus more for boiling water
- 1 teaspoon red chili flakes
- 1 tablespoon chicken bouillon powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon parsley, finely chopped
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Peel the potatoes and cut them into 1-inch chunks.
⏱️ 5 min
- 2
Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 12 to 15 minutes, or until the potatoes are fork-tender.
⏱️ 15 min
- 3
Drain the boiled potatoes thoroughly in a colander. Let them sit for a few minutes to allow excess moisture to evaporate. This is crucial for crispy rings.
⏱️ 5 min
- 4
Transfer the drained potatoes to a large bowl. Mash them until very smooth, ensuring there are no lumps. A potato ricer can be used for the smoothest texture.
⏱️ 5 min
- 5
Add the salt, red chili flakes, chicken bouillon powder, garlic powder, black pepper, and chopped parsley to the mashed potatoes. Mix well until all seasonings are evenly distributed.
⏱️ 3 min
- 6
Add the 2 tablespoons of all-purpose flour and 6 tablespoons of corn starch to the potato mixture. Mix until a soft dough forms. The dough should be pliable and able to hold its shape.
⏱️ 3 min - 7
If the dough is too sticky, add more corn starch, 1 tablespoon at a time, until it reaches the desired consistency. If the dough is too dry and crumbly, add 1 to 2 tablespoons of milk or water, 1 tablespoon at a time, until it is soft but holds its shape.
⏱️ 2 min
- 8
Take a small portion of the potato dough (about 1 1/2 tablespoons) and roll it into a smooth ball. Gently flatten it with your palm to form a thick disc, about 1/2-inch thick.
⏱️ 5 min
- 9
Use a small round nozzle (like from a piping bag) or a chopstick to make a hole in the center of the disc, forming a ring. Smooth the edges of the ring and ensure there are no cracks.
⏱️ 5 min
- 10
Place the shaped potato rings on a tray lined with parchment paper. Refrigerate for 30 minutes. This chilling step helps the rings firm up and maintain their shape during frying.
- 11
While the rings are chilling, heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 10 min•🌡️ 350
- 12
Carefully place a batch of potato rings into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 4 min•🌡️ 350
- 13
Remove the fried potato rings with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining batches.
⏱️ 1 min
- 14
Serve the crispy potato rings hot with ketchup or your favorite dipping sauce. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Rings
- 4 potatoes, large
- 6 tablespoons corn starch, up to 8 tablespoons, as needed
- 2 tablespoons all-purpose flour
- 1 tablespoon milk, or water, up to 2 tablespoons, if dough is too dry
- 1 teaspoon salt, to taste, plus more for boiling water
- 1 teaspoon red chili flakes
- 1 tablespoon chicken bouillon powder
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon parsley, finely chopped
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
Peel the potatoes and cut them into 1-inch chunks.
⏱️ 5 min - 2
Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 12 to 15 minutes, or until the potatoes are fork-tender.
⏱️ 15 min - 3
Drain the boiled potatoes thoroughly in a colander. Let them sit for a few minutes to allow excess moisture to evaporate. This is crucial for crispy rings.
⏱️ 5 min - 4
Transfer the drained potatoes to a large bowl. Mash them until very smooth, ensuring there are no lumps. A potato ricer can be used for the smoothest texture.
⏱️ 5 min - 5
Add the salt, red chili flakes, chicken bouillon powder, garlic powder, black pepper, and chopped parsley to the mashed potatoes. Mix well until all seasonings are evenly distributed.
⏱️ 3 min - 6
Add the 2 tablespoons of all-purpose flour and 6 tablespoons of corn starch to the potato mixture. Mix until a soft dough forms. The dough should be pliable and able to hold its shape.
⏱️ 3 min - 7
If the dough is too sticky, add more corn starch, 1 tablespoon at a time, until it reaches the desired consistency. If the dough is too dry and crumbly, add 1 to 2 tablespoons of milk or water, 1 tablespoon at a time, until it is soft but holds its shape.
⏱️ 2 min - 8
Take a small portion of the potato dough (about 1 1/2 tablespoons) and roll it into a smooth ball. Gently flatten it with your palm to form a thick disc, about 1/2-inch thick.
⏱️ 5 min - 9
Use a small round nozzle (like from a piping bag) or a chopstick to make a hole in the center of the disc, forming a ring. Smooth the edges of the ring and ensure there are no cracks.
⏱️ 5 min - 10
Place the shaped potato rings on a tray lined with parchment paper. Refrigerate for 30 minutes. This chilling step helps the rings firm up and maintain their shape during frying.
- 11
While the rings are chilling, heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 10 min•🌡️ 350 - 12
Carefully place a batch of potato rings into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 4 min•🌡️ 350 - 13
Remove the fried potato rings with a slotted spoon and transfer them to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining batches.
⏱️ 1 min - 14
Serve the crispy potato rings hot with ketchup or your favorite dipping sauce. Enjoy!
⏱️ 1 min