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Crispy Potato Rings with Buttermilk Ranch: Your Ultimate Homemade Snack

Crispy Potato Rings with Buttermilk Ranch recipe: golden, crunchy rings with a tangy, creamy dip you’ll love.

Ingredients

Scale
  • Main Mixture
  • 3large russet potatoes, peeled and cut into chunks
  • ½ cupcaramelized yellow onions, finely chopped
  • 3 tablespoonsfinely sliced chives
  • ¼ cupunsalted butter (softened)
  • ⅓ cupplus 2 tablespoons heavy cream
  • Salt and black pepper, to taste
  • Coating & Frying
  • ⅔ cupall-purpose flour
  • ⅓ cuprice flour
  • 2 tablespoonsgarlic powder
  • 1 tablespoononion powder
  • 1 tablespoonsmoked paprika
  • 2large eggs, lightly beaten
  • 2 quartsvegetable oil, for frying
  • Buttermilk Ranch Dip
  • ½ cuplight mayonnaise
  • ¼ cuplow-fat buttermilk
  • 1½ teaspoonsfresh lemon juice
  • 2 tablespoonsminced parsley
  • 1 tablespoonfinely sliced chives
  • 1 teaspoonminced dill
  • ½ teaspoondry mustard
  • Salt and pepper, to taste

Instructions

  1. Cook the Potatoes
  2. Place the potato pieces in a large pot, add cold water to cover, and bring to a boil over medium-high heat.
  3. Cook until tender when pierced with a fork — about 20–25 minutes. Drain thoroughly.
  4. Mash and Flavor
  5. Return the potatoes to the pot. Add butter and cream, mashing until smooth and fluffy.
  6. Stir in caramelized onions, chives, salt, and pepper. Mix well.
  7. Cool and Set the Base
  8. Spread the mashed potato mixture evenly (½ inch thick) onto a parchment-lined baking sheet.
  9. Refrigerate for 4–6 hours, until firm and easy to handle.
  10. Prepare the Seasoned Coating
  11. In a shallow dish, combine all-purpose flour, rice flour, garlic powder, onion powder, smoked paprika, and a pinch of salt.
  12. Beat eggs in a separate bowl and set both aside.
  13. Shape the Potato Rings
  14. Once chilled, cut out 1 to 1½-inch circles from the potato sheet, then use a smaller cutter (½ inch) to remove the centers, forming rings.
  15. Bread the Rings
  16. Dredge each ring in the flour mixture, dip into the beaten eggs, and coat again with flour until well covered.
  17. Arrange them on a parchment-lined tray and freeze for 4–6 hours, or until solid.
  18. Mix the Buttermilk Ranch Sauce
  19. In a small bowl, whisk together mayonnaise, buttermilk, lemon juice, parsley, chives, dill, dry mustard, salt, and pepper.
  20. Refrigerate until ready to serve.
  21. Fry the Potato Rings
  22. Heat oil in a deep pot to 375°F (190°C).
  23. Fry a few rings at a time for 4–6 minutes, or until crisp and golden.
  24. Remove and drain on paper towels, seasoning immediately with salt and pepper.
  25. Serve Hot
  26. Pair the crispy potato rings with the cool, tangy buttermilk ranch sauce. Enjoy right away for the best crunch!
  • Author: Chef mia