Fried Mashed Potato Rings

Potato Rings are a fun, crispy snack made with potatoes and a few simple ingredients. They’re a fun change from regular potato wedges and make a great addition to a plate of party snacks.

You can put these out for game day, casual get-togethers, or family movie nights. Serve them with a few dipping sauces so everyone has options, or sprinkle on your favorite seasonings for extra flavor.

Potato Rings Recipe

Key Ingredients

Russet potatoes are starchy, so they mash up dry and fluffy and fry into rings with a crisp outside and a light inside. I like that crunchy bite with a soft center. Yukon Gold potatoes also work, but the rings may turn out a little denser.

Cornstarch binds the mashed potatoes into a smooth dough and gives the rings a crisp, golden shell when fried.

Paprika and garlic powder give the rings their reddish color and a savory, mild flavor. Smoked paprika also works if you want a deeper, smokier taste.

Dried parsley: You can use other dried herbs instead, like dried chives, dill, oregano, or thyme. Stronger herbs like oregano, thyme, and rosemary can overpower the potato, so use about half as much.

Tips & Tricks

Dry out and cool the mash: I put the drained potatoes back in the pot over low heat for a minute to steam off extra moisture, then mash until completely smooth and let it cool until just warm. Wet or lumpy mash makes the rings crack or fall apart in the oil.

Add flour only if needed: The dough should feel soft and smooth. If it’s sticky, add flour 1 tablespoon at a time, since too much flour can make the rings dense.

Chill the rings before frying: Firm rings hold their shape much better in the hot oil.

Fry in small batches: Too many rings at once drops the oil temperature and makes them greasy instead of crisp. I fry a few at a time so the oil stays at 350°F and the rings don’t crowd or stick together.

Here’s how to make the potato rings:

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Potato Rings

Crispy golden rings made from seasoned mashed potatoes, fried and sprinkled with a reddish paprika seasoning while hot.

⏱ Prep 25 min🔥 Cook 30 min⏰ Total 1 hr 15 min⏳ Chilling Time 20 min🟢 Easy🍽 Snack🌍 American

Rate this recipe ★★★★★

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Ingredients

Servings:

− 4 +

US Metric

• Potato Rings
• 1 lbrusset potatoes (about 2 medium, peeled and cut into chunks)
• 1/2 cupcornstarch
• 2 tablespoonsall-purpose flour (plus more if needed)
• 1/2 teaspoonsalt
• 1/4 teaspoongarlic powder
• vegetable oil (for frying, about 2 inches deep)
• Seasoning
• 1/2 teaspoonsalt
• 1 teaspoonpaprika
• 1/2 teaspoongarlic powder
• 1/4 teaspoonchili powder (optional, for a little heat)
• 1/2 teaspoondried parsley

Instructions

1. 1Boil the potatoes in salted water for 12 to 15 minutes, until very tender. Drain well.
2. 2Return the potatoes to the pot over low heat for 1 minute to steam off extra moisture.
3. 3Mash until completely smooth. Let cool until just warm.
4. 4Add the cornstarch, flour, salt, and garlic powder, and mix into a soft, smooth dough. If it's sticky, add flour 1 tablespoon at a time.
5. 5Mix the seasoning ingredients in a small bowl and set aside.
6. 6Lightly dust your hands and work surface with cornstarch. Roll the dough into ropes about 1/2 inch thick, cut them into 5-inch pieces, and join the ends of each piece to form a ring, pinching the seam to seal.
7. 7Place the rings on a parchment-lined tray and chill for 15 to 20 minutes to firm up.
8. 8Heat the oil to 350°F (175°C) in a deep, heavy pot.
9. 9Fry the rings in batches for 3 to 4 minutes, turning once, until golden and crisp. Don't crowd the pot.
10. 10Drain on a wire rack and sprinkle with the seasoning right away. Serve hot.

Nutrition per serving

200

cal

33g

carbs

7g

fat

500mg

sodium

📌 Notes

• Wet or lumpy mash makes the rings crack or fall apart in the oil, so steam the potatoes dry and mash them until completely smooth.
• If a ring cracks while you shape it, the dough is too dry. Knead in a teaspoon of water or a little more warm mash.
• Paprika gives the rings their red specks. Use sweet paprika for a mild flavor, or smoked paprika for extra depth.
• Serve with ketchup, ranch, or garlic aioli for dipping.

By Sam

How to Pair

Potato rings come with crisp, savory, and gently spiced flavor. Their fluffy centers pair well with creamy dips, fresh sides, and refreshing drinks. I suggest:

• Serve them with garlic aioli, spicy ketchup, or cool ranch dip for extra flavor.
• Pair them with grilled burgers, fried chicken, or barbecue sandwiches for a hearty meal.
• Enjoy them with coleslaw, cucumber salad, or crunchy vegetable sticks for a fresh contrast.
• Try lemonade, iced tea, or a cold lager to balance the salty, crispy coating.