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Garlic Potato Pops

Crispy golden fried potato balls tossed in a sticky, savory garlic butter glaze. Soft on the inside and crunchy on the outside.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 2 large potatoes Russet or Yukon Gold, peeled and cubed
  • 0.5 cup cornstarch
  • 0.25 cup Parmesan cheese grated
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 cup oil for frying
Glaze
  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tsp honey optional for shine
  • 1 tbsp fresh parsley chopped

Equipment

  • Pot for boiling
  • Potato Ricer or Masher
  • Frying Pan
  • Mixing bowl

Method
 

  1. Boil peeled and cubed potatoes in salted water until tender (approx. 15 mins). Drain well.
  2. Mash potatoes until smooth. Let cool slightly.
  3. Mix in cornstarch, Parmesan, salt, and pepper until a dough forms.
  4. Roll dough into small bite-sized balls.
  5. Heat oil in a pan to 350°F (175°C). Fry balls for 4-5 minutes until golden brown. Drain.
  6. In a separate pan, melt butter and sauté garlic until fragrant. Stir in honey and parsley.
  7. Toss the fried potato pops in the garlic butter sauce until evenly coated. Serve immediately.

Notes

Ensure potatoes are dry before mashing to prevent the dough from becoming too sticky.