4-Ingredient Crispy Layered Potato Ring
Ingredients (Serves 6–8)
- 1.5 kg (3.3 lb) Yukon Gold or Maris Piper potatoes
- 80 g (⅓ cup) melted butter
- 100 g (1 cup) grated Parmesan cheese
- 1 tsp salt
Optional Seasonings
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- Fresh parsley for garnish
Equipment
- 20 cm (8-inch) bundt pan or tube pan
- Mandoline slicer (recommended)
- Mixing bowl
- Pastry brush
Instructions
Step 1: Preheat
Preheat oven to 190°C (375°F).
Grease the bundt pan generously with butter.
Step 2: Slice Potatoes
Wash and peel potatoes if desired.
Slice very thinly (about 2–3 mm) using a mandoline for even cooking.
Do not rinse the slices—keeping the starch helps the layers stick together.
Step 3: Season
In a large bowl, combine:
- Potato slices
- Melted butter
- Parmesan
- Salt
- Optional seasonings
Toss gently until every slice is coated.
Step 4: Layer
Arrange potato slices vertically around the bundt pan, slightly overlapping each slice.
Continue layering tightly until the pan is full.
Press down firmly.
Step 5: Bake
Cover loosely with foil.
Bake for 60 minutes.
Remove the foil and bake another 20–30 minutes until:
- Deep golden brown
- Crispy on top and edges
- Tender when pierced with a knife
Step 6: Rest
Let the potato ring rest in the pan for 10 minutes.
Carefully invert onto a serving plate.
Serving Suggestions
Serve with:
- Roast chicken
- Steak
- Pork chops
- Grilled fish
- Green salad
- Sour cream or garlic aioli
Storage
Refrigerator: Up to 4 days in an airtight container.
Freezer: Up to 2 months (best wrapped well).
Reheating
- Oven: 180°C for 10–15 minutes.
- Air fryer: 180°C for 5–7 minutes.
- Microwave: 1–2 minutes (the potatoes will be softer rather than crispy).
Estimated Nutrition (Per Serving, 1 of 8)
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Carbohydrates | 28 g |
| Protein | 6 g |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 28 mg |
| Sodium | 340 mg |
| Fibre | 3 g |
| Sugar | 1 g |
| Calcium | 150 mg |
| Potassium | 620 mg |
Nutrition values are approximate and depend on the exact ingredients used.
Tips for Success
- Use a mandoline for evenly thin slices.
- Choose starchy or all-purpose potatoes for the best texture.
- Pack the slices tightly to help the ring hold together.
- Let it rest before unmoulding to keep its shape.
- For extra crispiness, sprinkle a little extra Parmesan over the top before the final bake.
Variations
- Cheesy: Add shredded Gruyère, cheddar, or mozzarella between layers.
- Herb: Mix in fresh rosemary, thyme, or parsley.
- Spicy: Add chilli flakes or cayenne pepper.
- Garlic Butter: Replace plain butter with garlic-infused butter.
- Bacon: Layer in cooked, crumbled bacon for a smoky flavour.
Frequently Asked Questions
Q: Can I leave the skins on?
Yes. Thin-skinned potatoes work well with the skins left on—just scrub them clean.
Q: Why shouldn’t I rinse the potato slices?
The natural starch helps the layers stick together, giving the cake its firm, sliceable structure.
Q: Can I make it ahead of time?
Yes. Assemble the potato ring, cover, and refrigerate for up to 24 hours before baking.
Q: What if I don’t have a bundt pan?
A deep round cake tin or loaf tin can work, though the shape will be different. Line it with baking paper for easier removal.
Q: How do I know when it’s done?
A knife should slide easily through the centre, and the top and edges should be crisp and deeply golden.
Q: Can I add other vegetables?
Yes. Very thin slices of sweet potato, parsnip, or celeriac can be layered with the potatoes, though cooking times may vary.
