There’s something incredibly satisfying about biting into a crunchy, golden shell and finding a soft, cheesy center. That’s exactly what you get with Garlic Potato Pops—a delicious blend of creamy mashed potatoes, garlic, and Parmesan, coated in a crispy breadcrumb crust. Whether you’re looking for a party snack, a side dish, or a fun new way to enjoy potatoes, this recipe is a guaranteed hit.
These little bites are easy to make, customizable, and can be fried or baked to suit your preference. Let’s dive into the recipe and discover the secrets to making the perfect Garlic Potato Pops!
Why You’ll Love This Recipe
- Crispy on the outside, soft and cheesy inside – A perfect texture combination.
- Loaded with garlic flavor – Perfect for garlic lovers.
- Easy and budget-friendly – Made with simple ingredients.
- Great for parties or snacks – Serve them as an appetizer or side dish.
- Customizable – Add cheese, herbs, or spices for a unique twist.
Ingredients for Garlic Potato Pops
Here’s everything you need to make these delicious potato bites:
For the Potato Mixture
| Ingredient | Quantity |
|---|---|
| Mashed potatoes | 2 cups (450 g) |
| Garlic cloves (minced or grated) | 3 cloves |
| Parmesan cheese (shredded) | ½ cup (50 g) |
| Fresh parsley (chopped) | ¼ cup (15 g) |
| Garlic powder | ½ teaspoon |
| Paprika (optional) | ¼ teaspoon |
| Salt and black pepper | To taste |
For the Coating
| Ingredient | Quantity |
|---|---|
| All-purpose flour | ½ cup (60 g) |
| Eggs (beaten) | 2 large |
| Breadcrumbs (panko or regular) | 1 cup (100 g) |
**For Frying or Baking
For Frying or Baking
| Ingredient | Quantity |
|---|---|
| Vegetable oil (for frying) | Enough to submerge pops |
| Cooking spray (for baking) | As needed |
Optional Garnish
| Ingredient | Quantity |
|---|---|
| Chopped parsley | As desired |
| Extra Parmesan cheese | For sprinkling |
How to Make Garlic Potato Pops
1. Prepare the Potato Mixture
- In a large mixing bowl, combine mashed potatoes, minced garlic, Parmesan cheese, parsley, garlic powder, paprika, salt, and black pepper.
- Stir until the mixture is well combined and smooth.
- Roll the mixture into small balls, about 1 inch in diameter, and set aside.
2. Coat the Potato Pops
- Roll each potato ball in flour, ensuring an even coating.
- Dip into beaten eggs, making sure they are fully covered.
- Finally, coat with breadcrumbs, pressing gently to adhere.
3. Choose Your Cooking Method
Frying Method (For Extra Crispiness)
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the potato pops in batches for 2-3 minutes, or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Baking Method (For a Lighter Option)
- Preheat the oven to 400°F (200°C).
- Place the coated potato pops on a lined baking sheet and lightly spray with cooking spray.
- Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
4. Garnish and Serve
- Sprinkle with extra Parmesan cheese and chopped parsley.
- Serve warm with your favorite dipping sauces!
The Secret to Perfect Garlic Potato Pops
1. Use Starchy Potatoes
For the best texture, use Russet or Yukon Gold potatoes, as they result in fluffier mashed potatoes.
2. Chill Before Frying
Refrigerating the potato balls for 30 minutes before frying helps them hold their shape.
3. Double Coat for Extra Crunch
For an ultra-crispy crust, dip the coated potato pops into the egg and breadcrumbs twice.
4. Fry in Small Batches
Overcrowding the pan lowers the oil temperature, making the pops greasy instead of crispy.
Best Dipping Sauces for Garlic Potato Pops
These crispy bites pair well with a variety of dipping sauces, such as:
- Garlic Aioli – Creamy, garlicky, and rich.
- Marinara Sauce – A tangy contrast to the cheesy filling.
- Ranch Dressing – A classic, herby option.
- Honey Mustard – Sweet and tangy perfection.
- Sriracha Mayo – Adds a spicy kick!
Nutritional Information (Per Serving, Approx. 4-5 Pops)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | 6g |
| Carbohydrates | 25g |
| Fat | 10g |
| Fiber | 2g |
| Sugar | 1g |
| Sodium | 250mg |
Variations and Customizations
Make It Healthier
- Bake instead of frying for a lower-fat option.
- Use whole wheat flour and breadcrumbs for added fiber.
Add More Cheese
- Stuff a small cube of mozzarella inside each pop for a gooey center.
- Mix cheddar cheese into the potato mixture for a sharper flavor.
Spice It Up
- Add cayenne pepper or red pepper flakes for a spicy kick.
- Use smoked paprika for a deeper, smoky flavor.
Make It Gluten-Free
- Substitute gluten-free breadcrumbs and flour to make it celiac-friendly.
Try a Different Coating
- Use crushed cornflakes or potato chips for an extra crunchy crust.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze uncooked potato pops on a baking sheet, then transfer them to a freezer bag for up to 2 months.
- Reheat: Bake at 375°F (190°C) for 10 minutes, or air-fry at 350°F (175°C) for 5 minutes.
Common Mistakes to Avoid
1. Using Watery Mashed Potatoes
Excess moisture makes the pops fall apart. Ensure your mashed potatoes are firm and not too wet.
2. Skipping the Coating Steps
Flour, egg, and breadcrumbs create the perfect crispy crust—don’t skip any steps!
3. Frying in Oil That’s Too Cold
If the oil temperature is too low, the pops absorb more oil and become greasy. Keep the oil at 350°F (175°C).
4. Overcrowding the Pan
Adding too many at once lowers the oil temperature, making them soggy. Fry in small batches for best results.
Frequently Asked Questions
1. Can I make Garlic Potato Pops ahead of time?
Yes! Shape and coat the potato pops, then refrigerate for up to 24 hours before cooking.
2. What’s the best way to make them extra crispy?
Use panko breadcrumbs, fry at 350°F (175°C), and double-coat for extra crunch.
3. Can I air-fry these instead of deep-frying?
Absolutely! Air-fry at 375°F (190°C) for 12-15 minutes, shaking halfway through.
4. Can I use instant mashed potatoes?
Yes, but fresh mashed potatoes provide the best texture and flavor.
5. How do I prevent them from falling apart?
Chill the potato mixture for 30 minutes before shaping and frying to help them stay firm.
6. What can I serve these with?
They pair well with soups, salads, burgers, or as a fun appetizer.
Final Thoughts: Try These Garlic Potato Pops Today!
Garlic Potato Pops are the ultimate crispy, cheesy snack for any occasion. Whether you serve them as a side dish, party appetizer, or a quick snack, they’re guaranteed to be a hit.
Now that you know all the secrets to making them perfect, give this recipe a try and enjoy every bite!
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Garlic Potato Pops: Crispy, Cheesy, and Bursting with Flavor
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
Garlic Potato Pops are crispy on the outside, soft and cheesy on the inside, and packed with bold garlic flavor. These bite-sized potato snacks are perfect as an appetizer, party treat, or fun side dish. Whether fried to golden perfection or baked for a lighter option, they’re easy to make and irresistibly delicious!
Ingredients
For the Potato Mixture
- 2 cups mashed potatoes (about 450 g)
- 3 garlic cloves, minced or grated
- ½ cup shredded Parmesan cheese (about 50 g)
- ¼ cup chopped fresh parsley (about 15 g)
- ½ teaspoon garlic powder
- ¼ teaspoon paprika (optional)
- Salt and black pepper, to taste
For Coating
- ½ cup all-purpose flour (about 60 g)
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko or regular, about 100 g)
For Frying or Baking
- Vegetable oil (for frying, enough to submerge pops)
- Cooking spray (for baking)
Optional Garnish
- Chopped parsley
- Extra Parmesan cheese for sprinkling
Instructions
- Prepare the Potato Mixture: In a large bowl, combine mashed potatoes, minced garlic, Parmesan cheese, parsley, garlic powder, paprika, salt, and black pepper. Mix until smooth.
- Shape the Pops: Roll the potato mixture into small balls, about 1 inch in diameter, and set aside.
- Coat the Pops: Roll each ball in flour, dip in beaten eggs, and coat evenly with breadcrumbs.
- Choose Your Cooking Method:
- Frying: Heat vegetable oil to 350°F (175°C) and fry in batches for 2-3 minutes until golden brown. Drain on paper towels.
- Baking: Preheat oven to 400°F (200°C), place pops on a lined baking sheet, spray with cooking spray, and bake for 20-25 minutes, flipping halfway through.
- Garnish and Serve: Sprinkle with extra Parmesan cheese and chopped parsley. Serve warm with your favorite dipping sauce.
Notes
- Make Ahead: Shape and coat the potato pops, then refrigerate for up to 24 hours before cooking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Bake at 375°F (190°C) for 10 minutes or air-fry at 350°F (175°C) for 5 minutes.
- Customization: Add mozzarella cubes for a cheesy center, or spice it up with cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying or Baking
- Cuisine: American