Start by peeling the potatoes and cutting them into thick rings. Aim for about half an inch in thickness. Rinse them in cold water to remove excess starch, then pat them dry with a towel. This helps in achieving that perfect crunch.

In one bowl, whisk together the all-purpose flour, rice flour, garlic powder, onion powder, smoked paprika, salt, and pepper. The rice flour adds a nice crunch to the rings. In a separate bowl, mix the two beaten eggs and add the caramelized yellow onions and fresh chives.

Take a potato ring, dip it into the egg mixture until fully coated, then dredge it in the flour mix. Ensure it’s well covered on all sides. Repeat this for all the potato rings, placing them on a tray. This double coating technique creates that beloved crunch.

In a large pot, heat the vegetable oil over medium-high heat. You want it hot enough for frying, around 350°F (175°C). To test if the oil is ready, drop a small piece of bread into it; if it bubbles and browns quickly, you’re good to go.

Carefully drop in a few potato rings at a time. Avoid overcrowding the pan. Fry until golden brown and crispy, usually 4-5 minutes per side. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.

In a bowl, mix the mayonnaise, buttermilk, lemon juice, dry mustard, dill, parsley, and chives. Season with salt and pepper. A good taste test here is essential – you want it flavorful but not overpowering.