These Garlic Potato Pops are made with mashed potatoes, garlic powder, paprika, and cornstarch, then tossed in buttery garlic-parsley sauce.
You ever find yourself staring into the fridge hoping for snack inspiration to magically hit you? Yeah, me too.
That’s pretty much how these Garlic Potato Pops were born—pure snack desperation. I was craving something crispy, buttery, and a little over-the-top with garlic. You know, that snack that just hits when you want comfort food but can’t justify another bag of chips.
So, I grabbed a couple of potatoes I’d forgotten about, mashed them up with a bit of garlic powder, and tossed the dough balls into my air fryer, hoping for the best. What came out? Crispy, golden potato bites that were so good, my husband literally grabbed the bowl and said, “These are mine now.” (No shame. I totally made a second batch just for me.)
And that garlic butter? Let’s just say there were zero leftovers.
Now, whenever we have movie night—or honestly, anytime the snack cravings hit—these Garlic Potato Pops make an appearance.
Why You’ll Love This Garlic Potato Pops Recipe?
- Crispy Meets Fluffy: Golden on the outside, fluffy on the inside. Basically the perfect potato bite.
- Double the Garlic: Garlic in the dough. Garlic in the butter. Need I say more?
- No Deep Frying Fuss: Air fryer for the win.
- Super Simple Ingredients: You’ve probably got everything in your kitchen right now.
- Total Crowd-Pleaser: Kids, adults, and everyone in between will devour these.
Ingredient Notes:
Listen, this recipe is basic but the ingredients all pull their weight. Here’s why:
- Potatoes: Russets are your best bet here. They’re starchy and perfect for fluffy insides.
- Garlic Powder: Used twice because you can never have too much garlic, right?
- Paprika: Adds a little smoky, slightly sweet flavor (plus that pretty golden color).
- Cornstarch: The secret weapon for crispiness without deep frying.
- Butter: Because garlic butter just makes everything better.
- Parsley: For a little freshness to balance out all the richness.
Pro Tip: If you want to level these up, try smoked paprika or a pinch of cayenne for a spicy kick.
How To Make Garlic Potato Pops?
Step 1: Boil the Potatoes
Peel and chop the potatoes into chunks. Toss them into a pot of salted water and boil until they’re fork-tender—about 10-12 minutes. Drain well.
Tip: Make sure they’re really drained. Too much water = sticky dough.
Step 2: Mash and Season
Transfer the potatoes to a large bowl and mash them until smooth. Toss in the garlic powder, onion powder, paprika, salt, and pepper. Mix it up.
Step 3: Form the Dough
Add the cornstarch, one tablespoon at a time, mixing as you go. You want a dough that holds together when you roll it into a ball but isn’t sticky. (It’s okay to get your hands messy here—it’s part of the fun!)
Want To Save This Recipe?
Step 4: Roll into Balls
Pinch off small amounts of the potato dough and roll them into bite-sized balls. Try to keep them all the same size so they cook evenly.
Step 5: Air Fry for Ultimate Crispiness
Preheat your air fryer to 200°C (390°F). Place the potato balls in a single layer, giving them a little space. Lightly spray with oil for that perfect golden finish.
Cook for 15-20 minutes, shaking the basket every 5 minutes so they crisp evenly. (Trust me—this part’s weirdly satisfying.)
Step 6: Make the Garlic Butter Sauce
While the potato pops are air-frying, melt the butter in the microwave. Stir in the garlic powder and parsley until the butter smells ridiculously good.
Step 7: Toss and Serve
Once your potato pops are golden and crisp, toss them into a large bowl. Pour the warm garlic butter right over the top and gently toss until they’re coated.
Serve immediately with any extra garlic butter drizzled over the top. Trust me, you won’t regret it.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked potato balls on a tray. Once solid, transfer them to a freezer bag for up to 2 months.
- Reheating: Reheat in the air fryer at 180°C (360°F) for 5-7 minutes to keep the crisp factor.
Variations and Substitutions:
- Cheesy Potato Pops: Add a cube of mozzarella inside each ball for a melty surprise.
- Spicy Kick: Add cayenne or crushed red pepper to the dough.
- Sweet Potato Pops: Swap regular potatoes for sweet potatoes. Slightly sweeter but so good.
- Extra Crispy: Double coat the potato balls with cornstarch before air frying.
- Herb Swap: Try fresh dill, thyme, or chives instead of parsley.
What to Serve with Garlic Potato Pops?
These little bites are basically perfect on their own, but if you want to go all out:
- Dipping Sauces: Ranch, garlic aioli, spicy mayo…you get it.
- Main Dishes: Serve alongside grilled chicken, burgers, or even steak.
- Salads: A simple arugula salad with lemon vinaigrette balances out the richness.
- Soup Night: They’re amazing with creamy tomato soup.
Frequently Asked Questions:
Can I bake these instead of air frying?
Yep! Bake at 400°F (200°C) for about 25 minutes, flipping halfway through.
My dough feels too sticky—what now?
Just add a bit more cornstarch, one tablespoon at a time, until it firms up.
Can I make these vegan?
Absolutely! Swap the butter for a plant-based alternative like vegan margarine.
I know you’re going to love these Garlic Potato Pops. They’re crispy, buttery, and basically the snack you didn’t know you needed. If you try them, I definitely want to hear how they turned out—did you add your own twist? Tag me or drop a comment. Happy snacking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Garlic Potato Pops
Ingredients
For the Potato Pops:
- 2 large Russet potatoes peeled and cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 4 tablespoons cornstarch or more as needed
For the Garlic Butter:
- 100 g butter approximately ½ cup
- 2 teaspoons garlic powder
- ½ cup fresh parsley finely chopped (or 2 teaspoons dried)
Instructions
Boil the Potatoes
- Peel and cube the potatoes, then place them in a large pot of salted water. Boil over medium heat for approximately 10-12 minutes or until the potatoes are fork-tender. Drain thoroughly to remove excess moisture.
Mash and Season
- Transfer the drained potatoes to a large mixing bowl. Using a potato masher or fork, mash the potatoes until smooth and lump-free. Add the garlic powder, onion powder, paprika, salt, and black pepper. Mix well to ensure even distribution of the seasonings.
Form the Dough
- Gradually add the cornstarch to the mashed potatoes, mixing thoroughly after each tablespoon. Continue adding cornstarch until a thick, pliable dough forms. The dough should hold its shape when rolled into a ball without being sticky.
Shape the Potato Pops
- Using your hands, roll the dough into small, bite-sized balls, approximately 1 inch in diameter. Place them on a parchment-lined baking sheet while preparing the air fryer.
Air Fry the Potato Pops
- Preheat your air fryer to 200°C (390°F). Lightly spray the potato pops with oil and place them in a single layer in the air fryer basket, ensuring they are not overcrowded.
- Cook for 15-20 minutes, shaking the basket every 5 minutes for even cooking. The potato pops should be golden brown and crispy when done.
Prepare the Garlic Butter
- While the potato pops are air frying, melt the butter in a microwave-safe bowl in 30-second intervals. Stir in the garlic powder and chopped parsley until fully combined.
Coat the Potato Pops
- Once the potato pops are cooked, transfer them to a large mixing bowl. Pour the warm garlic butter sauce over the top and gently toss until all the potato pops are evenly coated.
Serve
- Serve the garlic potato pops immediately while hot. Drizzle any remaining garlic butter over the top for extra flavor.
Notes
- Cornstarch: Already gluten-free, making it ideal for this recipe.
- Spices: Ensure all spices used are certified gluten-free, as some may contain trace gluten.
- Butter: Confirm the butter brand used is free from cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
