Name: Crispy Potato Rings with Buttermilk Ranch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large Russet potatoes; 1 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp baking powder; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp paprika; Salt and pepper to taste; 1 cup cold sparkling water; 2 cups panko breadcrumbs; Vegetable oil for frying; For the Buttermilk Ranch:; 1/2 cup buttermilk; 1/4 cup mayonnaise; 1/4 cup sour cream; 1 tbsp chopped fresh dill; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste; 1 tsp lemon juice

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These crispy potato rings are the ultimate snack or side dish—crunchy on the outside, tender on the inside, and made even better with a creamy, tangy buttermilk ranch dipping sauce. They’re fun to make and even more satisfying to eat, perfect for game days, parties, or whenever I crave something crispy and savory.

Why I Love This Recipe

I love how these potato rings combine the comforting taste of potatoes with an irresistible crispy coating. The texture is amazing—lightly crunchy with a fluffy center—and dipping them into homemade buttermilk ranch makes them completely addictive. They’re also a fun twist on traditional fries or onion rings, and they look great on a platter. Whether I’m serving them to guests or enjoying them solo, they always hit the spot. Crispy Potato Rings with Buttermilk Ranch

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes
All-purpose flour
Cornstarch
Baking powder
Garlic powder
Onion powder
Paprika
Salt and pepper
Cold sparkling water
Panko breadcrumbs
Vegetable oil for frying
For the Buttermilk Ranch:
- Buttermilk
- Mayonnaise
- Sour cream
- Fresh dill
- Garlic powder
- Onion powder
- Salt and pepper
- Lemon juice

Directions

I start by peeling the potatoes and slicing them into thick rounds. Then, I use a small round cutter to punch out the centers, creating donut-shaped rings.
I place the rings in a bowl of cold water to remove excess starch, then dry them thoroughly.
In one bowl, I whisk together the flour, cornstarch, baking powder, and seasonings. I slowly pour in cold sparkling water to create a smooth batter.
In another bowl, I spread out the panko breadcrumbs.
I dip each potato ring in the batter, then coat it in panko.
I heat oil in a deep pan to 350°F (175°C) and fry the rings in batches until golden brown and crispy—about 3–4 minutes per side.
For the ranch, I whisk all the ingredients together in a bowl until smooth and refrigerate for at least 15 minutes to let the flavors blend.

Servings and timing

This recipe makes about 4 servings. From start to finish, it takes around 45 minutes: 15 minutes for prep and 30 minutes for cooking and frying the rings in batches.

Variations

I sometimes add a pinch of cayenne pepper or chili flakes to the batter for a spicy kick.
For a cheesy twist, I mix some grated Parmesan into the panko breadcrumbs.
Sweet potatoes work just as well if I want a slightly sweeter flavor and a different texture.
For a gluten-free version, I substitute rice flour for all-purpose and use gluten-free breadcrumbs.

Storage/Reheating

I store any leftover potato rings in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F (190°C) for about 5–8 minutes until they’re hot and crispy again. I avoid microwaving as it makes them soggy. The buttermilk ranch keeps well in the fridge for up to 5 days in a sealed jar or container. Crispy Potato Rings with Buttermilk Ranch

FAQs

How do I make the rings extra crispy?

I always make sure the oil is at the right temperature (around 350°F) and use panko breadcrumbs, which give the crispiest coating. Drying the potato slices thoroughly before battering also helps.

Can I bake the potato rings instead of frying?

Yes, I can bake them at 425°F on a wire rack set over a baking sheet. I spray them with oil and bake for 20–25 minutes, flipping halfway through, until golden and crisp.

Can I freeze the potato rings?

Yes, I freeze them after frying. Once cooled, I place them on a tray to freeze individually, then transfer to a freezer-safe bag. I reheat straight from frozen in the oven or air fryer.

What can I use instead of buttermilk in the ranch?

If I don’t have buttermilk, I mix regular milk with a bit of lemon juice or vinegar and let it sit for 5–10 minutes to curdle slightly. It works great in the dressing.

What dipping sauces go well with these rings?

Aside from ranch, I like serving them with spicy mayo, garlic aioli, or even a smoky barbecue sauce depending on my mood.

Conclusion

Crispy potato rings with buttermilk ranch are a delicious, crowd-pleasing treat that always satisfies. I love how simple ingredients come together to make something truly special. Whether as a snack, side, or party food, they’re a fun and tasty way to enjoy potatoes in a new form.