2 large potatoes (peeled & cubed)

2 cloves garlic (minced)

½ cup grated Parmesan

¼ cup cornstarch

1 tsp dried oregano

½ tsp black pepper

½ tsp paprika

Salt to taste

1 tbsp butter (melted)

1 tbsp fresh parsley (chopped)

Oil for frying

Boil the Potatoes: Start by boiling the cubed potatoes in salted water until fork-tender. Drain and mash them until smooth.
Mix the Dough: In a bowl, combine the mashed potatoes with minced garlic, Parmesan, cornstarch, oregano, black pepper, paprika, salt, and melted butter. Mix until a smooth dough forms.
Shape & Fry: Roll the dough into small balls. Heat oil in a pan and fry the potato balls until golden and crispy (about 3-4 minutes). Drain on paper towels.
Serve & Enjoy: Sprinkle with fresh parsley and extra Parmesan. Serve hot with your favorite dipping sauce.

You can add cayenne or chili flakes for some heat.

Swap Parmesan for cheddar or mozzarella for a cheesy twist.

For a healthier version, bake the potato pops at 400°F (200°C) for 20-25 minutes.

Store leftovers in an airtight container in the fridge for up to 2 days or freeze after frying.