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These golden, super-crunchy garlic potato bites have turned into our go-to movie night treat. They've got amazingly fluffy centers with crisp outsides, all coated in a rich garlic butter that makes them downright addictive.
I remember the first batch of these potato bites I made - they were gone before we even started our movie. Now I always cook twice as much because everyone grabs for the last one.
What You'll Need
- Potatoes: Go for Russets or other starchy types for the softest insides
- Garlic granules: Packs tons of flavor without burning like fresh garlic can
- Onion granules: Gives a nice savory background that works great with the garlic
- Paprika: Adds a hint of smokiness and nice color to your finished bites
- Salt and pepper: Brings all the other flavors together
- Cornflour: Makes that awesome crispy shell while helping hold everything together
- Cooking oil spray: Just enough to get that golden finish without deep frying
- Butter: Pick a good unsalted one for the tastiest garlic coating
- Fresh parsley: Adds color and freshness to cut through the rich butter
How To Make Them
- Get Your Potatoes Ready:
- Take off the skins and cut potatoes into 1inch chunks so they cook evenly. Drop them in a pot with cold salted water and let it come to a boil. Cook until they're soft when you poke them with a fork, about 12 minutes. Drain them really well and shake the colander a bit to get rid of extra water that might make your mix too soggy.
- Add Flavor and Mash:
- Put the hot potatoes straight into a big mixing bowl. Sprinkle all your seasonings over them while they're still hot - this helps the flavors soak in better. Mash everything until it's smooth with no lumps. Mix in the cornflour while the potatoes are warm, folding until you've got a dough that sticks together but isn't too sticky.
- Shape Into Balls:
- Let the mix cool down enough to handle, about 5 minutes. Wet your hands slightly so the mix won't stick, then grab about 1 tablespoon of potato mix and roll it between your palms to make a ball. Try to make them all about the same size - around 1 inch across works great. Set them on a plate with space between them as you go.
- Cook Them Crispy:
- Heat up your air fryer to 200°C for 3 minutes. Put the potato balls in the basket with a little space between each for air to flow. Give them a light spray with cooking oil to help them turn golden. Cook for 15 minutes, gently shaking the basket halfway so they brown evenly all over.
- Mix Up Garlic Butter:
- While they're cooking, put your butter in a microwave-safe bowl. Add garlic granules and chopped parsley. Warm it in 30-second bursts, stirring each time until it's all melted. Let the warm butter sit for a minute to really soak up the garlic taste.
- Add The Butter Coating:
- When your potato bites are golden and crispy, dump them right into a big bowl. Pour about three-quarters of your garlic butter over them while they're still hot. Gently toss them or fold with a spatula to coat each bite without breaking them. The hot bites will soak up some of that tasty butter.
- Get Them On The Table:
- Put them on your serving dish and drizzle the rest of the garlic butter on top. Throw on some extra fresh parsley if you want more color and serve them right away while they're hot and crunchy.
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Smoked paprika really makes these special. I learned how amazing it is with potatoes during a cooking class in Spain, and now I can't make these bites without it. My daughter always calls me out when I try to skip it.
Plan Ahead Tips
You can form these potato bites and keep them in the fridge up to 24 hours before cooking. Just put the shaped balls on a tray lined with parchment, cover with plastic wrap, and refrigerate. When you're ready to cook, let them sit out for about 15 minutes to warm up before air frying. Any leftovers will keep in an airtight container in the fridge for up to 3 days. To heat them back up and keep them crispy, pop them in the air fryer at 180°C for 3-5 minutes until hot. You can use the microwave if you're in a hurry, but they won't stay as crunchy.
Try Different Flavors
Switch up these potato bites with new flavors when you want something different. For an Italian feel, mix 2 tablespoons of grated Parmesan and 1 teaspoon of Italian herbs into the potato mix. If you love cheese, try putting 1/4 cup of shredded cheddar or mozzarella in the middle of each ball for a melty surprise. Heat fans might like adding 1/2 teaspoon of cayenne or a tablespoon of chopped jalapeños to the basic recipe. You can also swap out parsley in the garlic butter for rosemary, thyme, or cilantro depending on what you're serving with them.
Sauces for Dunking
These garlic potato bites taste great by themselves, but having some dips makes them even better. Mix ketchup with a splash of Worcestershire sauce for a tangy option that goes well with the garlic. For something creamy, stir together equal amounts of sour cream and mayo with some chopped chives and a squeeze of lemon. If you like heat, try mixing 3 parts mayo with 1 part sriracha for the perfect spicy kick. My family can't get enough of simple honey mustard sauce, which surprisingly matches really well with the garlic butter coating.
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Everyone smiles when these potato bites show up on movie night, and I've never met anyone who can turn down their crispy goodness.
Frequently Asked Questions
- → Can I make these Garlic Potato Bites without an air fryer?
Absolutely! You can cook them in a regular oven at 200°C/400°F for roughly 25-30 minutes, flipping them halfway. You might want to add a bit more oil for similar crunchiness. You can also drop them in hot oil until they turn golden brown if you want them super crunchy.
- → What can I serve with Garlic Potato Bites?
These bites taste amazing with dips like sour cream, ranch, or spicy mayo. They make a great starter, go well with grilled meats, or look fantastic on a snack board. If you want a full meal, throw in a green salad or some roasted veggies on the side.
- → Can I prepare Garlic Potato Bites in advance?
You can mix the potato stuff and shape your balls up to 24 hours early and keep them in the fridge with a cover. Let them warm up to room temp before air-frying. For the best results, whip up the garlic butter right before serving so everything stays fresh and tasty.
- → How can I make these Garlic Potato Bites dairy-free?
For a dairy-free option, swap out the butter for plant-based butter or garlic-infused olive oil with herbs mixed in. The potato mixture doesn't have dairy, so you just need to change the coating. They'll still get nice and crispy in the air fryer.
- → What herbs can I use if I don't have fresh parsley?
Fresh chives, dill, or cilantro work great instead of parsley in the garlic butter. In a pinch, dried herbs can do the trick too—about 1 teaspoon of dried parsley, oregano, or Italian seasoning. Want something different? Try rosemary or thyme, but go easy with these stronger flavors.
- → Why add cornflour to the potato mixture?
Cornflour helps the mashed potatoes stick together during cooking. It also makes the outside crispier while keeping the inside soft and fluffy. If your mix seems too wet, just add a little more cornflour to make a firmer dough that's easier to roll into balls.