Ingredients
Scale
For the potato rings:
- 2 large russet potatoes (or Yukon Gold), peeled
- 1 cup buttermilk
- 1½ cups all-purpose flour (or almond flour for low-carb)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Oil for frying (or olive oil spray for baking)
For the buttermilk ranch:
- ¾ cup buttermilk
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp fresh chives, chopped
- ½ tsp onion powder
- Salt & black pepper to taste
Instructions
Option 1: Baked (healthier)
- Prep potatoes: Slice into ¼” rounds, then use a small cookie cutter or knife to make rings. Soak in cold water 10 min; pat dry.
- Set up breading: In one bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper. In another, pour buttermilk.
- Bread rings: Dip each ring in buttermilk, then flour mixture. Place on a wire rack. Lightly spray both sides with oil.
- Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crisp.
Option 2: Fried (classic crunch)
- Follow steps 1–3 above.
- Heat 1–2″ oil in a skillet to 350°F (175°C). Fry rings in batches 2–3 minutes per side until golden. Drain on paper towels.
Make ranch:
Whisk all ranch ingredients together. Chill 15+ minutes for best flavor.
💡 Pro Tips:
– For extra crispiness, double-dip: flour → buttermilk → flour again.
– Add cayenne or smoked paprika to the breading for heat.
– Serve immediately—potato rings soften as they cool!
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min
Servings: 4 | Calories: 320 (baked) / 420 (fried) | Net Carbs: 32g | Fats: 16g (baked) / 24g (fried) | Protein: 8g
Servings: 4 | Calories: 320 (baked) / 420 (fried) | Net Carbs: 32g | Fats: 16g (baked) / 24g (fried) | Protein: 8g