Spiral Potato Rings
Spiral Potato Rings
Ingredients
For the Potato Rings
- 2 russet potatoes, large, peeled
- 6 cups vegetable oil, for deep frying
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup ketchup, for dipping
Instructions
- 1
Prepare the potatoes: Peel the russet potatoes. Cut each potato lengthwise into thick, rectangular slabs, approximately 1/2-inch to 3/4-inch thick. Aim for slabs that are as uniform as possible.
⏱️ 5 min
- 2
Set up for spiral cutting: Place two wooden skewers parallel to each other on a cutting board, spaced slightly wider than the width of your potato slab. Place one potato slab on top of the skewers. The skewers will act as a guide to prevent your knife from cutting all the way through the potato.
⏱️ 2 min
- 3
Create the spiral cut (Method 1 - Diagonal then Perpendicular): Using a sharp knife, make closely spaced diagonal cuts across the width of the potato slab, cutting down until your knife touches the skewers. Flip the potato slab over. Now, make closely spaced perpendicular (straight) cuts across the width of the potato slab, again cutting down until your knife touches the skewers. This will create a lattice pattern.
⏱️ 8 min
- 4
Create the spiral cut (Method 2 - Perpendicular then Diagonal): Alternatively, make closely spaced perpendicular (straight) cuts across the width of the potato slab first. Then, flip the potato slab over and make closely spaced diagonal cuts across the width. Experiment with both methods to see which you prefer.
⏱️ 8 min
- 5
Form the rings: Gently stretch out each sliced potato slab to reveal its intricate spiral pattern. Carefully form the stretched potato into a circular ring. You may need to remove a small central portion to create the opening. Insert a toothpick through the potato ring to help it maintain its circular shape during cooking. Repeat for all potato slabs.
⏱️ 10 min
- 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature for best results.
⏱️ 5 min•🌡️ 360
- 7
Deep-fry the potato rings: Carefully place 1-2 potato rings into the hot oil, ensuring not to overcrowd the pot. Fry for 5-8 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spider to gently turn them as needed.
⏱️ 15 min•🌡️ 360
- 8
Drain and season: Once cooked, remove the crispy potato rings from the oil and place them on a wire rack lined with paper towels to drain excess oil. Immediately season with salt and black pepper to taste. Repeat with remaining potato rings.
⏱️ 3 min
- 9
Serve: Serve the hot, crispy spiral potato rings immediately with a small bowl of ketchup for dipping. Enjoy breaking off individual crispy pieces!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spiral Potato Rings
Ingredients
For the Potato Rings
- 2 russet potatoes, large, peeled
- 6 cups vegetable oil, for deep frying
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/2 cup ketchup, for dipping
Instructions
- 1
Prepare the potatoes: Peel the russet potatoes. Cut each potato lengthwise into thick, rectangular slabs, approximately 1/2-inch to 3/4-inch thick. Aim for slabs that are as uniform as possible.
⏱️ 5 min - 2
Set up for spiral cutting: Place two wooden skewers parallel to each other on a cutting board, spaced slightly wider than the width of your potato slab. Place one potato slab on top of the skewers. The skewers will act as a guide to prevent your knife from cutting all the way through the potato.
⏱️ 2 min - 3
Create the spiral cut (Method 1 - Diagonal then Perpendicular): Using a sharp knife, make closely spaced diagonal cuts across the width of the potato slab, cutting down until your knife touches the skewers. Flip the potato slab over. Now, make closely spaced perpendicular (straight) cuts across the width of the potato slab, again cutting down until your knife touches the skewers. This will create a lattice pattern.
⏱️ 8 min - 4
Create the spiral cut (Method 2 - Perpendicular then Diagonal): Alternatively, make closely spaced perpendicular (straight) cuts across the width of the potato slab first. Then, flip the potato slab over and make closely spaced diagonal cuts across the width. Experiment with both methods to see which you prefer.
⏱️ 8 min - 5
Form the rings: Gently stretch out each sliced potato slab to reveal its intricate spiral pattern. Carefully form the stretched potato into a circular ring. You may need to remove a small central portion to create the opening. Insert a toothpick through the potato ring to help it maintain its circular shape during cooking. Repeat for all potato slabs.
⏱️ 10 min - 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature for best results.
⏱️ 5 min•🌡️ 360 - 7
Deep-fry the potato rings: Carefully place 1-2 potato rings into the hot oil, ensuring not to overcrowd the pot. Fry for 5-8 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spider to gently turn them as needed.
⏱️ 15 min•🌡️ 360 - 8
Drain and season: Once cooked, remove the crispy potato rings from the oil and place them on a wire rack lined with paper towels to drain excess oil. Immediately season with salt and black pepper to taste. Repeat with remaining potato rings.
⏱️ 3 min - 9
Serve: Serve the hot, crispy spiral potato rings immediately with a small bowl of ketchup for dipping. Enjoy breaking off individual crispy pieces!
⏱️ 2 min