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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