Garlic Potato Pops

Crispy, golden‑bites of mashed potatoes infused with garlic and herbs—perfect for snacks, appetizers or fun sides.

Garlic Potato Pops are bite‑sized potato spheres that deliver big on flavor and texture. With a fluffy mashed‑potato interior seasoned with garlic, Parmesan and herbs, and a crunchy breadcrumb or panko crust, these pops can be air‑fried, oven‑baked or shallow‑fried depending on your preference and kitchen setup. They make fantastic party snacks, game‑day treats, or a fun twist on potato sides.

Why You’ll Love This Recipe

• Crispy on the outside, fluffy on the inside: The contrast of crunchy exterior and soft centre makes each pop satisfying.
• Flexible cooking methods: Air fryer, oven, or shallow‑fry—so you can choose based on your equipment and health preferences.
• Packed with flavor: Classic garlic + herbs + Parmesan chunk the usual potato treat into something special.
• Customizable & make‑ahead friendly: You can shape in advance, freeze, coat ahead of time or change seasonings (smoky paprika, ranch, chili‑lime) to suit your mood.
• Great for sharing: Bite‑sized, fun, and easy to serve at parties, snack tables or even as a side dish.

Ingredients

For the Potato Pops:

• Potatoes (Russet or Yukon Gold) – enough for about 2 cups mashed (approx. 2 medium large)
• Fresh garlic (minced) + garlic powder (for extra flavor)
• Parmesan cheese (grated)
• Herbs (fresh parsley or chives) & seasonings (salt, pepper, paprika optionally)
• Butter or olive oil for richness
• Milk or cream (or plant‑milk alternative) to mash potatoes smoothly
• Egg (for binding) or a vegan binder alternative
• Coating mixture: cornstarch or flour for dusting, then beaten egg, then breadcrumbs / panko (gluten‑free option if desired)
• Oil spray or light oil for cooking/crisping.

Instructions

1. Boil the potatoes. Cut potatoes into chunks, boil until fork‑tender in salted water. Drain thoroughly and let them steam‑dry in the pot briefly (to remove excess moisture).
2. Mash and season. Mash the drained potatoes with butter (or olive oil), a splash of milk/cream, minced garlic, garlic powder, salt, pepper, Parmesan cheese, and chopped herbs. Make sure the mixture is firm—not too loose.
3. Chill the mixture. Spread the mashed potato mixture on a sheet or cover and refrigerate ~20‑30 minutes so it firms up and is easier to shape.
4. Shape the pops. Scoop tablespoon‑sized portions and roll into uniform balls.
5. Coat for crunch. Roll each ball first in cornstarch (or flour) for structure, then dip in beaten egg, then roll in breadcrumbs/panko. For extra crunch you can double coat (egg + crumbs again). Chill the coated pops for another 10‑15 minutes in the fridge to set the coating.
6. Cook your way:
   • Air Fryer: Preheat to ~400 °F (200 °C). Lightly spray the pops with oil. Cook 8‑10 minutes, shake once halfway, until golden and crispy.
   • Oven‑Baked: Preheat to ~425 °F (220 °C). Place on prepared sheet pan, drizzle or spray with oil, bake 15‑18 minutes turning once until golden.
   • Shallow‑Fry: Heat oil to ~350 °F (175 °C). Fry pops in batches, about 2‑3 minutes per side until golden. Drain on a rack or paper towels.
7. Finish and serve. Optionally toss the cooked pops in a bit of melted garlic butter and extra Parmesan, or sprinkle with herbs/paprika. Serve with dips like garlic aioli, ranch, spicy mayo or marinara.

Tips / Storage / FAQs

Tips:

• Drain potatoes well and allow them to dry before mashing—excess moisture will prevent crisping.
• Make sure your mash is firm enough to shape; if it’s too loose, add more binding (egg) or more cornstarch/flour.
• Chill at least twice: once after mashing and once after coating. This helps maintain shape and keeps the coating intact.
• Don’t overcrowd your cooking surface (in air fryer or oven) so you get crisp coverage instead of steaming.
• Choose the cooking method that fits your equipment and desired crispiness.

Storage:

• Refrigerator: Store cooked pops in an airtight container for up to 4 days. Re‑crisp in air fryer or oven at ~375‑400 °F for 5‑7 minutes.
• Freezer (uncooked): Shape and coat pops, freeze on a tray until solid, then transfer to freezer bags for up to 2 months. Cook directly from frozen—just add a couple minutes to cooking time.
• Freezer (cooked): You can freeze fully cooked pops on a tray, then bag. Reheat in air fryer or oven for best texture.
• Avoid microwave reheating if possible—microwaves soften the crust and lose crisp.

FAQs:

• Are these gluten‑free? Yes—if you use cornstarch for dusting and gluten‑free panko/breadcrumbs, these can be gluten‑free friendly.
• Can I bake instead of frying? Yes—oven method is outlined above and gives good crisp if you spray lightly with oil.
• Can I make them ahead? Yes—shape and coat ahead of time and refrigerate (or freeze) until ready to cook.
• What potatoes work best? Russet gives a fluffier center, Yukon Gold gives a creamier texture.
• How do I make them cheesy? Add small cubes of mozzarella inside each pop or mix more Parmesan into the mash. Variations suggested include “cheese‑center” pops.

Final Thoughts

Garlic Potato Pops turn simple mashed potatoes into something fun, flavorful and shareable. Whether you’re making them for a snack, appetizer board, or side dish, the crunch, garlic punch and versatility make them a standout. Pick your cooking method, customize the seasoning, and you’ll have a snack that disappears fast.

The Goods

Garlic Potato Pops

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These Garlic Potato Pops are bite‑sized, garlic‑infused mashed potato balls with a crispy coating. Cook them in the air fryer, oven or shallow‑fry for a crowd‑pleasing snack or appetizer.

Course Appetizer

Cuisine American

Recipes

For the Potato Pops:

• Potatoes Russet or Yukon Gold – enough for about 2 cups mashed (approx. 2 medium large)
• Fresh garlic minced + garlic powder (for extra flavor)
• Parmesan cheese grated
• Herbs fresh parsley or chives & seasonings (salt, pepper, paprika optionally)
• Butter or olive oil for richness
• Milk or cream or plant‑milk alternative to mash potatoes smoothly
• Egg for binding or a vegan binder alternative
• Coating mixture: cornstarch or flour for dusting then beaten egg, then breadcrumbs / panko (gluten‑free option if desired)
• Oil spray or light oil for cooking/crisping.

Instructions

• Boil the potatoes. Cut potatoes into chunks, boil until fork‑tender in salted water. Drain thoroughly and let them steam‑dry in the pot briefly (to remove excess moisture).
• Mash and season. Mash the drained potatoes with butter (or olive oil), a splash of milk/cream, minced garlic, garlic powder, salt, pepper, Parmesan cheese, and chopped herbs. Make sure the mixture is firm—not too loose.
• Chill the mixture. Spread the mashed potato mixture on a sheet or cover and refrigerate ~20‑30 minutes so it firms up and is easier to shape.
• Shape the pops. Scoop tablespoon‑sized portions and roll into uniform balls.
• Coat for crunch. Roll each ball first in cornstarch (or flour) for structure, then dip in beaten egg, then roll in breadcrumbs/panko. For extra crunch you can double coat (egg + crumbs again). Chill the coated pops for another 10‑15 minutes in the fridge to set the coating.

Cook your way:

• Air Fryer: Preheat to ~400 °F (200 °C). Lightly spray the pops with oil. Cook 8‑10 minutes, shake once halfway, until golden and crispy.
• Oven‑Baked: Preheat to ~425 °F (220 °C). Place on prepared sheet pan, drizzle or spray with oil, bake 15‑18 minutes turning once until golden.
• Shallow‑Fry: Heat oil to ~350 °F (175 °C). Fry pops in batches, about 2‑3 minutes per side until golden. Drain on a rack or paper towels.
• Finish and serve. Optionally toss the cooked pops in a bit of melted garlic butter and extra Parmesan, or sprinkle with herbs/paprika. Serve with dips like garlic aioli, ranch, spicy mayo or marinara.

Notes

Drain potatoes well and allow them to dry before mashing—excess moisture will prevent crisping.

Make sure your mash is firm enough to shape; if it’s too loose, add more binding (egg) or more cornstarch/flour.

Chill at least twice: once after mashing and once after coating. This helps maintain shape and keeps the coating intact.

Don’t overcrowd your cooking surface (in air fryer or oven) so you get crisp coverage instead of steaming.

Choose the cooking method that fits your equipment and desired crispiness.