Tasty Garlic Potato Pops Recipe For Snack Lovers (Print version)
Crispy garlic potato pops with fluffy centers, Parmesan, panko, and warm garlic butter for an easy snack or appetizer.
# Ingredients:
For the potato filling
01 -
2 lb (900 g) russet potatoes, peeled and cut into chunks
02 -
1 teaspoon kosher salt, plus more for boiling water
03 -
1/2 cup (50 g) finely grated Parmesan cheese
04 -
2 tablespoons cornstarch, plus more if needed
05 -
1 tablespoon milk or cream
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon smoked paprika
09 -
1/4 teaspoon black pepper
For coating and cooking
10 -
2 large eggs, beaten
11 -
1 1/2 cups (90 g) panko breadcrumbs
12 -
Olive oil spray
For the garlic butter finish
13 -
4 tablespoons (56 g) unsalted butter
14 -
2 cloves garlic, finely minced
15 -
2 tablespoons chopped fresh parsley
16 -
Pinch of salt, to taste
# Instructions:
01 -
Place the potatoes in a pot of salted water. Boil until fork-tender, 12-15 minutes, then drain very well.
02 -
Mash the hot potatoes until mostly smooth. Stir in Parmesan, cornstarch, milk, garlic powder, onion powder, paprika, salt, and pepper until thick and scoopable.
03 -
Scoop heaping tablespoon portions and roll into about 24 balls. Place on a parchment-lined tray and chill for 20 minutes.
04 -
Dip each potato ball in beaten egg, then roll in panko. Press lightly so the crumbs stick on all sides.
05 -
Preheat the air fryer to 400 F. Spray the pops with olive oil and air fry in a single layer for 12-15 minutes, shaking halfway, until crisp and golden.
06 -
Melt the butter in a small pan over low heat. Add the minced garlic and cook for 30-45 seconds until fragrant, then stir in parsley and a pinch of salt.
07 -
Transfer the hot potato pops to a bowl. Drizzle with garlic butter and toss gently. Serve immediately with your favorite dip.
# Good to know:
01 -
Makes about 24 small potato pops.
02 -
Bake at 425 F for 18-22 minutes if you do not have an air fryer.
03 -
Best served hot, soon after tossing with garlic butter.