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A recipe for Potato Rings with a homemade buttermilk ranch.

Potato Rings with Homemade Buttermilk Ranch Dipping Sauce

Teri & Jenny
5 from 1 vote
Servings 8


  • 3 large russet potatoes, cleaned peeled and chopped into large pieces
  • cup plus 2 tablespoons heavy cream
  • ¼ cup unsalted butter (½ stick), softened
  • ½ cup caramelized yellow onions, chopped
  • 3 tablespoons chives, thinly sliced
  • cup all purpose flour
  • 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


  • 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.
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