Crispy Garlic Potato Pops—golden bites of mashed potatoes with garlic, herbs, and Parmesan. Air fryer, oven, or pan-fry. Make-ahead + gluten-free!
Garlic Potato Pops
Meet your new party trick: Garlic Potato Pops. These crispy, golden, bite-sized potato balls taste like your favorite loaded mash turned snackable—perfect for game day, weeknights, school lunches, and holiday appetizers. They’re ultra-versatile and wildly crowd-pleasing, with options to air fry, oven-bake, or shallow-fry. Ready to master restaurant-level garlic mashed potato balls at home? Let’s dive into what makes these crispy potato bites better than the rest.
What Makes These Garlic Potato Pops Special?
Crisp-on-the-outside, fluffy-inside: This recipe nails the texture while staying flexible for every kitchen setup—no deep fryer required. Here’s why you’ll love it:
- Triple cook methods: Air fryer, oven-baked, or shallow-fried—choose your adventure for equally crispy garlic potato pops.
- Garlic three ways: Fresh garlic + a hint of garlic powder + optional roasted garlic for layered flavor.
- Gluten-free & allergy-friendly: Use gluten-free panko or a cornstarch coat for gluten-free potato bites that still crunch.
- Make-ahead + freezer-friendly: Shape and freeze for last-minute party appetizers and game-day snacks.
- Foolproof structure: Chill twice for pops that hold shape, don’t collapse, and fry evenly.
- Flavor-flex: Parmesan-herb, smoky paprika, ranch, or chili-lime—these potato pops play well with any seasoning.
- Dippable delight: Serve with garlic aioli, marinara, ranch, or spicy mayo for a complete snack board.
Ingredient Notes
Simple ingredients, big flavor: Here’s what you’ll need to make these crispy garlic mashed potato balls shine.
- Potatoes: Russet for fluffy centers; Yukon Gold for a creamier, richer bite.
- Garlic: Fresh minced garlic for punch; garlic powder for even distribution; roasted garlic if you want soft, sweet depth.
- Butter or olive oil: Butter = rich and nostalgic; olive oil = dairy-free and lighter.
- Milk or cream: Just enough to mash smoothly without making the mixture loose; plant milk works too.
- Egg: Helps bind for sturdy pops; skip with vegan binder (see variations).
- Parmesan: Savory, salty backbone; nutritional yeast for dairy-free.
- Herbs: Fresh parsley or chives for brightness; dried Italian seasoning in a pinch.
- Cornstarch or flour: Light dusting for structure; use cornstarch for gluten-free.
- Panko or breadcrumbs: For the signature crunch; choose gluten-free panko if needed.
- Neutral oil: Avocado, canola, or light olive oil for frying/air frying.
- Salt & pepper: Don’t skimp—potatoes love seasoning.
How To Make Garlic Potato Pops
Easy steps, big payoff: Follow this game plan for consistent, crunchy garlic potato pops every time.
- Boil potatoes: Cut into chunks and cook in salted water until fork-tender. Drain well: Let them steam dry in the pot for a minute—dry potatoes = crispier pops.
- Mash + season: Mash with butter (or olive oil), splash of milk, minced garlic, salt, pepper, and optional Parmesan/herbs. Aim for firm: The mixture should be smooth but not loose.
- Chill the mash: Spread on a sheet pan and refrigerate 20–30 minutes. Why chill: Cold mash is easier to shape and holds together better.
- Shape the pops: Scoop tablespoon portions and roll into balls. Keep uniform: Even sizing means even cooking.
- Coat for crunch: Roll in cornstarch or flour, dip in beaten egg, then coat with panko/breadcrumbs. Optional double coat: Repeat egg + crumbs for extra crunch.
- Chill again: 10–15 minutes in the fridge to set the coating. Skip this and risk: Coating can slip or crack.
- Cook your way:
- Air Fryer: 400°F (200°C), spray lightly with oil, cook 8–10 minutes, shaking once.
- Oven-Baked: 425°F (220°C) on a greased or lined sheet, drizzle/spray oil, bake 15–18 minutes, turning once.
- Shallow-Fry: 350°F (175°C) oil, 1/2-inch depth, 2–3 minutes per side until golden; drain on a rack.
- Finish + serve: Toss with a whisper of melted garlic butter and extra Parmesan, or dust with paprika/chili flakes. Serve with dips: Garlic aioli, ketchup, ranch, or spicy mayo.
Pro Tips
- Steam-dry the spuds: Excess moisture kills crisp. Let the potatoes dry before mashing.
- Season assertively: Taste the mash—duller mash = dull pops. Adjust salt, pepper, and garlic.
- Don’t over-wet: Add milk a little at a time. You want scoopable, not slumpy.
- Chill twice: Cold mash + set coating = sturdy, crack-free spheres.
- Air fryer spacing: Don’t crowd or they’ll steam. Work in batches.
- Oil smart: Light spray = major crunch in the air fryer and oven.
- Leftover mash hack: Use yesterday’s mashed potatoes—just add extra binder if they’re very creamy.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Make them ahead, reheat like a pro: These garlic potato pops are perfect for batch cooking.
- Fridge: Store cooked pops in an airtight container up to 4 days.
- Freeze (uncooked): Freeze shaped, breaded pops on a tray, then bag for up to 2 months. Cook from frozen—add a few minutes.
- Freeze (cooked): Cool completely, freeze on a tray, then bag for up to 2 months.
- Reheat—Air Fryer: 375°F (190°C) for 5–7 minutes until hot and crisp.
- Reheat—Oven: 400°F (200°C) for 8–10 minutes on a rack.
- Avoid microwave: It softens the crust—only use in emergencies.
Variations & Substitutions
Customize your crunch: Swap flavors, adjust for diets, and keep the party going.
- Vegan/Dairy-Free: Use olive oil, plant milk, and nutritional yeast; bind with a flax egg or aquafaba.
- Cheesy center: Stuff with tiny cubes of mozzarella or cheddar for melty cheese-stuffed potato pops.
- Loaded baked potato: Add cooked bacon, chives, and sharp cheddar.
- Smoky paprika: Paprika + cumin in the crumbs for smoky-sweet vibes.
- Ranch & herb: Add ranch seasoning + parsley for garlic ranch potato bites.
- Chili-lime: Chili powder in crumbs; finish with lime zest and cilantro.
- Gluten-Free: Use cornstarch + GF panko; skip flour entirely.
- Low-FODMAP: Use garlic-infused oil instead of fresh garlic.
- Indian-inspired: Add garam masala, turmeric, and cilantro for aloo-pop vibes.
Final bite: These Garlic Potato Pops deliver everything we love about cozy mashed potatoes—now in crispy, dippable form. They’re easy, budget-friendly, endlessly riffable, and wildly snackable. Whether you air fry for a lighter twist or shallow-fry for that classic crunch, this crowd-pleasing appetizer is a must-try.
Craving more crispy comfort? Peek around my site for inspo: more garlicky favorites, air fryer recipes, and all things potato.
FAQ
Are Garlic Potato Pops gluten-free?
Yep! Use cornstarch for the first coat and gluten-free panko or finely crushed GF crackers. Same crunch, zero gluten—perfect for a gluten-free appetizer.
Can I bake or air fry instead of deep-frying?
Absolutely. Air fryer at 400°F for 8–10 minutes (shake once). Oven at 425°F for 15–18 minutes (turn once). Light oil spray is your best friend for crispiness.
My pops fell apart. What went wrong?
Too much liquid or not enough chilling. Keep mash firm, chill before and after breading, and use an egg (or flax egg) for binding. Uniform size helps, too.
Can I use leftover mashed potatoes?
100%. If they’re very creamy, add extra Parmesan, breadcrumbs, or a bit more cornstarch to firm them up. Taste and bump the garlic as needed.
How do I freeze Garlic Potato Pops?
Freeze shaped, breaded pops on a tray until solid, then bag. Cook from frozen—just add a few minutes. You can also freeze after cooking and re-crisp later.
Can I make them vegan?
Yes! Use olive oil, plant milk, nutritional yeast instead of Parmesan, and bind with aquafaba or a flax egg. Coat with vegan GF crumbs for crunch.
What dips go best with potato pops?
Garlic aioli, spicy mayo, ranch, marinara, or honey mustard. I also love a squeeze of lemon on the hot pops for a bright finish.
Garlic Potato Pops
Crispy, cheesy potato bites infused with fresh garlic—perfect for snacking, party trays, or a fun side. They bake up golden with a tender, fluffy center.
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Servings: 6 servings
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Small cookie scoop or tablespoon
Ingredients
Ingredients
- 2 cups cold mashed potatoes
- 2 cloves garlic, finely minced
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely grated Parmesan cheese
- 1 large egg, beaten
- 1/4 cup cornstarch
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp chopped fresh parsley
- 1 cup gluten-free panko breadcrumbs
- 2 tbsp olive oil divided
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment and brush or drizzle 1 tablespoon olive oil over the surface.
- In a mixing bowl, combine mashed potatoes, garlic, cheddar, Parmesan, egg, cornstarch, salt, pepper, and parsley. Stir until the mixture is smooth and evenly blended.
- Place the gluten-free breadcrumbs in a shallow dish. Scoop the potato mixture into 1-tablespoon portions, roll into balls, then coat each ball in breadcrumbs, shaking off any excess.
- Arrange the coated pops on the prepared baking sheet and lightly drizzle or brush with the remaining 1 tablespoon olive oil.
- Bake for 15–18 minutes, turning once halfway through, until crisp and golden. Let rest 5 minutes before serving.
Notes
Air fryer option: Cook at 400°F for 10–12 minutes, shaking the basket halfway through. Serve with your favorite dip (ranch, marinara, or garlic aioli). To make ahead, form and bread the pops, then refrigerate up to 24 hours or freeze on a sheet pan until firm and transfer to a freezer bag. Bake from frozen, adding 3–5 minutes.
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