Ingredients
2 large potatoes (peeled and cubed)
1 tsp garlic granules
1 tsp onion granules
1 tsp paprika
Salt & pepper to taste
4 tbsp cornflour (plus more if needed)
Oil spray (for air-frying)
For Garlic Butter Toss:
100g butter
2 tsp garlic granules
Handful of fresh parsley (chopped)
Instructions
Boil Potatoes:
Peel and cube the potatoes, then boil until fork-tender. Drain well.
Season & Mash:
Add boiled potatoes to a bowl. Mix in garlic granules, onion granules, paprika, salt, and pepper. Mash until smooth.
Make the Dough:
Add 4 tbsp cornflour and mix until a thick, firm dough forms. Add more flour if needed.
Shape the Pops:
Roll the mixture into small balls.
Air Fry:
Spray with oil and air-fry at 200°C (392°F) for 15–20 minutes or until golden and crispy, shaking regularly.
Make Garlic Butter:
Microwave 100g butter with 2 tsp garlic granules and chopped parsley for about 30 seconds or until melted.
Toss & Serve:
Add the crispy potato pops to a bowl, pour the garlic butter over, and toss. Serve immediately with extra garlic butter if desired.