Garlic Potato Pops (Print Version)
# Ingredients:
→ Potato Base
01 -
2 large potatoes, peeled and cubed
02 -
1 tsp garlic granules
03 -
1 tsp onion granules
04 -
1 tsp paprika
05 -
Salt and pepper, to taste
06 -
4 tbsp cornflour (more as needed)
07 -
Cooking oil spray
→ Garlic Butter
08 -
100 g butter
09 -
2 tsp garlic granules
10 -
Fresh parsley, handful, finely chopped
# Instructions:
01 -
Peel and cube the potatoes, then boil until fork-tender. Drain thoroughly.
02 -
Place the boiled potatoes in a bowl and season with garlic granules, onion granules, paprika, salt, and pepper. Mash until smooth. Add cornflour and mix until a thick, firm dough forms. Add more cornflour if needed for proper consistency.
03 -
Roll the mashed potato mixture into uniformly sized balls. Place them in the air-fryer basket with space between each. Lightly spray with cooking oil.
04 -
Cook at 200°C for 15-20 minutes until golden and crispy. Shake the basket periodically for even browning.
05 -
While the potato pops cook, combine butter, garlic granules, and chopped parsley in a microwave-safe bowl. Melt in 30-second intervals, stirring between each, until completely liquid.
06 -
Transfer the crispy potato pops to a serving bowl. Pour the melted garlic butter over them and gently toss until evenly coated.
07 -
Serve immediately while hot, drizzling any remaining garlic butter over the top for maximum flavor.
# Notes:
01 -
For extra crispy pops, let the potato mixture cool completely before rolling into balls.
02 -
The cornflour helps bind the mixture and creates a crispy exterior.