• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Appetizers > Potato Rings with Homemade Buttermilk Ranch

    Potato Rings with Homemade Buttermilk Ranch

    by Spoon Fork Bacon · Published: Sep 26, 2011 · Modified: Aug 3, 2020

    Jump to Recipe

    A recipe for Potato Rings with a homemade buttermilk ranch.If french fries and onion rings ever got together and had a love child, I think it would be something like this…a light and crispy on the outside + creamy and luscious on the inside potato ring! Two things I can’t stress enough is: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil and you’ll be left with nothing but a mess. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all.

    We made a simple and delicious buttermilk ranch dipping sauce bc let’s face it, ranch is pretty much good with anything, amirite? It only seemed natural to pair these savory, fried treats with a quick and easy homemade ranch sauce. Enjoy!
    xx Jenny

    Here are some more yummy potato recipes you might also enjoy! 

    A close up of chicken fried potatoes with a bowl of buttermilk ranch dipping sauce.
    Chicken Fried Potatoes
    A pan of cheesy potato casserole with caramelized onions with servings in bowls and spoons.
    Cheesy Potato Casserole with Caramelized Onions
    A close up of mini cheesy hasselback potatoes with one placed on a spoon.
    Mini Cheesy Hasselback Potato recipe

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    A recipe for Potato Rings with a homemade buttermilk ranch.

    Potato Rings with Homemade Buttermilk Ranch Dipping Sauce

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 8

      INGREDIENTS  

    • 3 large russet potatoes, cleaned peeled and chopped into large pieces
    • ⅓ cup plus 2 tablespoons heavy cream
    • ¼ cup unsalted butter (½ stick), softened
    • ½ cup caramelized yellow onions, chopped
    • 3 tablespoons chives, thinly sliced
    • ⅔ cup all purpose flour
    • ⅓ cup rice flour
    • 2 tablespoons garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon smoked paprika
    • 2 eggs, lightly beaten
    • salt and pepper to taste
    • 2 quarts vegetable oil

    buttermilk ranch sauce

    • ½ cup light mayonnaise
    • ¼ cup low-fat buttermilk
    • 1 ½ teaspoons fresh lemon juice
    • 2 tablespoons flat leaf parsley, minced
    • 1 tablespoon chives, thinly sliced
    • 1 teaspoon dill, minced
    • ½ teaspoon dry mustard
    • salt and pepper to taste

      INSTRUCTIONS  

    • Place the potatoes in a large pot and fill with water.
    • Bring to a boil on medium-high heat and cook until the potatoes are fork-tender, 20-25 minutes.
    • Drain the potatoes into a colander and pour back into the pot.
    • Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed).
    • Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir.
    • Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.
    • While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside.
    • When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40).
    • Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape.
    • Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated).
    • Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.
    • Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F.
    • While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper.
    • When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.
    • Drain onto a large plate lined with paper towels and season with salt with pepper.
    • Repeat with the remaining potato rings and serve immediately with the dipping sauce.

    You Might Also Love...

    • Bowls of loaded baked potato soup with spoons.Loaded Baked Potato Soup
    • Cheesy garlic potato gratin in an oval baking dish with a scoop taken out with a spoon.Potatoes Au Gratin

    September 26, 2011 / 161 Comments

    Previous Post: < Previous Post Salted Caramel and Candied Bacon Ice Cream
    Next Post: Curry Fried Chickpeas Next Post >

    Reader Interactions

    September 26, 2011 / 161 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. slywlf

      November 08, 2012 at 7:16 pm

      Oh dear – just when I thought I had given up frying for good… ;-) These just sound so delish! I will probably make a batch and just keep them in the freezer and cook up a few at a time as needed (not a sports fan and not many opportunities for party fare)
      I can also see trying variations some of the other commenters have suggested. If I invent something awesome I’ll be sure and let you know ;-)

      Reply
    2. B. Waldie

      November 04, 2012 at 1:19 pm

      I would imagine a root veg. mash (combination of carrots , russet potatoes and parsnips)would be great for this great recipe for the fall , Thanksgiving and football parties!

      What do you think? Would the parsnips be a problem like turnips are-watery?

      Thanks for the recipe.

      Reply
    3. Bharati Naik

      October 31, 2012 at 4:12 am

      Yummmmy!!!!!!! definetly i will make this today..

      Reply
    4. lauren

      October 20, 2012 at 6:31 pm

      is there any substitute for the flour in this recipe? for the folks who are gluten intolerant. want to make these!!! and pardon if the question has been asked before.

      Reply
    5. Jenni

      October 13, 2012 at 12:53 pm

      This totally just made my mouth water. Dang it! I’m definitely going to have to make these as I’m sure my kids will love them. I’m sure you could make lots of variations too (like putting corn or other veggies in with the potatoes- God knows my kids don’t like vegetables!). This could be the perfect fix for all those left over mashed potatoes I’ll probably end up with after Thanksgiving like I do every year!

      Reply
    6. pam44444

      October 12, 2012 at 2:33 pm

      I have an 18 year old son with autism who is very interested in learning how to cook. Our last project was garlic mashed potatoes and fried pork loin. So I think this maybe next!! It seems like there are many steps but not extremely difficult ones. He is a picky eater and he/we could make these potato doughnuts and freeze them for him to cook later. They seem to be very easy to change shapes ( ball, squares etc) ,flavors (cheeses, spices,bacon) and even toppings and/or dipping sauces ( buttermilk ranch, pizza sauce, gravy) One of his favorite foods is chilli, cheese fries and I think this maybe a new twist on his old favorite!!! I found your site by chance but will bookmark it and be back again (and again and again . . .)
      Thanks!!!!!

      Reply
    7. hannah meyer

      October 07, 2012 at 11:53 am

      when it says cream… what kind? Im jus teaching myself how to cook and what to cook so im confused

      Reply
    8. redfly

      September 24, 2012 at 12:49 am

      amazing :)

      Reply
    9. Neal

      September 16, 2012 at 1:05 pm

      Arby’s makes something like this… only triangle wedge-shaped, and I think they put cheese in the mixture, too. Really good. If people don’t want to fuss making the ring shape, they can just divide the refrigerated potato mixture into rectangles about the size of 3×5 cards, and then cut them in half diagonally. After you complete the dipping/freezing/frying process, you’ll have triangles that have deliciously crispy corners and a tender center. You can also make little logs (fish-stick size), whatever is manageable for you. Do rings, wedges, sticks, balls… whatever, then enjoy the finished product. Thanks for the recipe!

      Reply
    10. kj

      September 12, 2012 at 5:54 pm

      These sound great….

      I think I would try just making small balls..(pop’s if you will) instead of going through the fuss of cutting a doughnut and then a hole. I guess they would just be holes!

      What do you think? Maybe less work for me? hehe…I’m going to try this after the next grocery store trip!

      Reply
    11. Majid

      September 05, 2012 at 10:50 am

      My mouth is watery :D

      Reply
    12. Rae

      September 01, 2012 at 7:33 am

      Yeah, I don’t have a deep fryer.But these look scrumptious! Is there a way to bake these? Any other method?

      Reply
    13. Abby

      August 31, 2012 at 4:38 pm

      OK, I tried these and they were totally soft. They wouldn’t stay together, I ended up making killer mash potatoes out of it. They were so soft I couldn’t get them to stay together long enough to dip them. What could I change for next time?

      Reply
    14. vildan salcı

      August 30, 2012 at 3:46 am

      this look great

      Reply
    15. susan blair

      August 19, 2012 at 6:22 pm

      Just seen your recipe will be trying this also I think I’ll freeze a few for latter date!

      Reply
    16. Jamie K

      August 12, 2012 at 6:35 pm

      omg these sound so good. will definitely have to try them soon!

      Reply
    17. Good Food Good Friends

      August 12, 2012 at 12:13 pm

      Love this idea! I think I’d dip mine in blue cheese but the ranch sounds delicious too!

      Reply
    18. Übersetzung

      August 12, 2012 at 6:23 am

      That looks great and a good idea for a snack!

      Reply
    19. Kim

      August 09, 2012 at 7:15 pm

      Any chance that baking these little delicious-looking things might work?? I don’t have equipment for frying… and I would rather not get it for the sake of eating healthy :)

      Reply
      • Jenny Park

        August 10, 2012 at 9:49 am

        I actually advise people NOT to bake these, the results end up a bit funky and messy. Sorry about that!

        Reply
    20. BrumDine

      August 07, 2012 at 10:25 am

      Brillliant… Tried them with an additional blue cheese dip… Great stuff!!

      Reply
    21. Bobbie

      July 31, 2012 at 11:50 pm

      Gonna try these tomorrow night but will probably substitute the ranch for sour cream. We put it on almost everything!!!

      Reply
    22. Michelle McGuckin

      July 31, 2012 at 10:52 am

      These look great! Thanks for sharing.

      Reply
    23. Panda

      July 31, 2012 at 9:46 am

      Sounds great i don’t like onions, so i think I’ll replace it with some bacon and cheddar in! thanks my next party will be a hit!!!

      Reply
    24. JAK

      July 30, 2012 at 9:34 pm

      Sounds great. Looks yummy!!! But does anyone else realize this takes between 8-12 hrs to create? Not really sure it’s worth it.

      Reply
      • Jenny Park

        July 31, 2012 at 9:15 am

        8-12 hours might seem painstaking, but most of the time is waiting for them to freeze and yes…they are 100% worth it!! :)

        Reply
    25. julie carr

      July 19, 2012 at 10:10 am

      these are good but time consuming. i do not cut them into rings, just squares.

      Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Char siu pork on a cutting board. Easy Char Siu (Chinese BBQ Pork)
    • Fried rice in a bowl. The BEST Fried Rice Recipe
    • Zuppa toscana in two bowls with bread on the side. Zuppa Toscana
    • Filet o fish recipe sandwich on a board. Filet o Fish (Copycat)
    • Kimchi fried rice in a bowl with a fried egg on top. Kimchi Fried Rice
    • Bang bang shrimp close up on a plate. Bang Bang Shrimp Recipe

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Drop biscuit recipe with sour cream and chives baked on a plate. Sour Cream and Chive Drop Biscuits
    • Kimchi fried rice in a bowl with a fried egg on top. Kimchi Fried Rice
    • Carrot cake recipe on a cake stand with a slice out. Carrot Cake Recipe
    • Loaded BBQ chicken salad on a plate with dressing on the side. BBQ Chicken Salad
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!