Ingredients
Scale
- 2 large potatoes, peeled and cut into chunks
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp paprika
- Salt and black pepper, to taste
- 4 tbsp cornflour (add extra if needed to firm up the mixture)
- Cooking oil spray
Garlic Butter
- 100 g butter
- 2 tsp garlic granules
- A handful of fresh parsley, finely chopped
Instructions
- Cook the potatoes. Place the potato chunks in a saucepan, cover with water, and bring to a boil. Simmer until a fork slides through the pieces easily, then drain thoroughly.
- Season and mash. Put the hot potatoes into a large bowl. Sprinkle in the garlic granules, onion granules, paprika, salt, and pepper. Mash until smooth and mostly lump-free. Stir in 4 tablespoons of cornflour and knead briefly — the mixture should be thick enough to shape. If it feels too loose, add more cornflour, a tablespoon at a time, until it holds together.
- Form the pops. Shape the potato mixture into bite-sized spheres (about golf-ball size works well). Arrange them in a single layer inside your air-fryer basket. Give them a light mist of cooking oil spray to encourage browning.
- Air-fry until golden. Cook at 200°C (≈400°F) for roughly 15–20 minutes, turning or shaking the basket every few minutes so they brown evenly. They’re done when the exterior is crisp and a deep golden color.
- Make the garlic butter. While the pops crisp, combine the butter, 2 tsp garlic granules, and chopped parsley in a microwave-safe dish. Heat in 30-second bursts, stirring between, until the butter is fully melted and aromatic. (Alternatively, melt over low heat in a small pan.)
- Coat the pops. Transfer the hot potato balls to a mixing bowl and pour the melted garlic butter over them. Gently toss so each pop gets glossy, garlicky coverage.
- Serve hot. Plate immediately and drizzle any leftover garlic butter over the top for extra flavor. Dip on the side if you like—ranch, spicy mayo, or plain ketchup all work.
Notes
Notes & tips: if you don’t have an air fryer, bake on a lined tray at 220°C (425°F) for 18–25 minutes, turning once. For firmer results, chill the shaped balls for 20–30 minutes before cooking.