If you love the fluffy interior of a french fry paired with the deep golden crunch of a tater tot, these crispy potato donuts are going to become an instant favorite. By reshaping seasoned mashed potatoes into classic ring shapes and frying them to perfection, you get maximum surface area for crunch while keeping the inside tender. They are surprisingly simple to make at home and make an incredible finger food for gatherings or a fun weeknight side dish.
Why You'll Love This Recipe
- Dual-texture delight with a shatteringly crisp exterior and a pillowy soft interior.
- A brilliant way to use up freshly made or leftover mashed potatoes.
- Fun, playful donut shape that appeals to both kids and adults.
- Ready from scratch in just 30 minutes with basic pantry staples.
- Pairs wonderfully with a variety of dipping sauces like garlic aioli or ketchup.
Ingredients You'll Need (and Why)
russet or Yukon Gold potatoes: Russets provide a dry, starchy texture that holds its shape well, while Yukon Golds add a naturally buttery flavor.
cornstarch: Acts as the primary binder to keep the rings from falling apart in hot oil while creating a wonderfully crisp crust.
shredded Parmesan cheese: Melts slightly into the dough and crisps up around the edges, adding a savory umami depth.
garlic powder: Distributes evenly throughout the thick potato dough without burning, unlike fresh minced garlic.
How to Make It
Building the Potato Dough
The secret to a successful shape is ensuring your mashed potatoes are completely smooth and free of large lumps before mixing. Working the cornstarch and seasonings directly into the warm or room-temperature mash creates a cohesive, pliable dough that you can easily handle without it crumbling.
Shaping and Frying
Patting the dough down to an even half-inch thickness ensures that every donut cooks at the exact same rate. Maintaining a steady medium heat (around 350°F) is crucial: if the oil is too hot, the outside will burn before the center heats through; if it's too cool, the potato rings will absorb excess oil and turn soggy.
Success Tips
- Use a thermometer to monitor your frying oil temperature so it stays consistently near 350°F.
- Don't overcrowd the pan when frying; cook the rings in small batches to keep the oil temperature stable.
- Make sure your cutters are clean and lightly dusted with cornstarch if the dough starts to stick.
- Let the freshly fried rings drain thoroughly on paper towels to remove any residual oil from the surface.
Variations
- Add a pinch of cayenne pepper or smoked paprika to the potato dough for a subtle spicy kick.
- Substitute finely chopped chives or green onions for the fresh parsley.
Storage & Make-Ahead
Room temperature: Best enjoyed immediately while hot and crispy.
Fridge: Store leftover cooked potato rings in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer at 375°F until re-crisped.
Freezer: Uncooked shaped potato rings can be frozen on a baking sheet, then transferred to a bag for up to 1 month. Fry straight from frozen, adding a minute or two to the cooking time.
FAQ
Can I use leftover mashed potatoes?
Yes! Just make sure they aren't overly runny. If they are too soft, you may need to mix in a tiny bit extra cornstarch to achieve a workable dough.
Can I bake these in the oven instead of frying?
While frying gives the most authentic crispy-donut texture, you can bake them on a well-oiled baking sheet at 400°F for about 15-20 minutes, flipping halfway, though they will be slightly less crispy.
What is the best way to reheat leftovers?
Avoid the microwave, which will make them soggy. Instead, pop them into an air fryer or toaster oven for 3-5 minutes to bring back their original crunch.
