Air Fryer Potato Puffs with Vodka Dipping Sauce
This is one air fryer potato recipe no party repertoire should be without. The bite-sized potato puffs are amazing on their own, but the vodka dipping sauce takes them to next-level deliciousness.
Ingredients
For the Potato Puffs:
For the Vodka Dipping Sauce:
Method
- For the potato puffs: Put the potatoes in a large pot and add enough cold water to cover by about 2 inches; bring to a boil over medium-high heat. Cook at a steady boil, adding more water to cover the potatoes if necessary, until the potatoes can be pierced easily with the tip of a knife, 40 to 50 minutes. Drain and set aside until cool enough to handle.
- Meanwhile, for the vodka sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, red pepper flakes and a generous pinch each of salt and black pepper and continue to cook, stirring, until fragrant, about 30 seconds. Remove the saucepan from the heat and stir in the vodka and tomato sauce. Return the saucepan to medium heat and simmer, stirring often, until all the alcohol cooks off, about 7 minutes. Add the cream and cook, stirring often, until the sauce thickens slightly, about 3 minutes. Stir in the Parmesan and basil. Remove from the heat and cover to keep warm.
- Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a ricer (or the large holes of a box grater) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely.
- Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork until everything starts to clump together. Use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
- Line a baking sheet with parchment. Cut the dough into 4 wedges. Working with one wedge at a time, roll the dough into a log 3/4 inch in diameter on a lightly floured surface. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece into a ball between your palms. Place on the prepared baking sheet. Repeat with the remaining dough.
- Transfer half of the potato dough balls to the basket of a 6L air fryer, spacing them apart, and spray generously with olive oil cooking spray. Cook at 180 degrees C, shaking the basket halfway through, until golden brown, about 12 minutes. Repeat with the remaining potato dough balls. Serve with the warm vodka sauce on the side, for dipping.
An Air Fryer Potato Recipe That’s Perfect for Parties
From crunchy crisps to chunky chips and everything in between, we’ve got an awesome air fryer potato recipe for everyone. Steaming hot and seriously scrumptious, these air fryer potato puffs are soft and pillow-y on the inside and crispy on the outside, and the best bit is that every air fryer potato dish is far quicker in the air fryer than in a traditional oven.
Having a party? Check out our air fryer potato puffs with vodka dipping sauce, they’re so irresistible your guests will be begging for the recipe! Inspired by classic potato gnocchi, this air fryer potato dish is made from fork-tender potatoes and a touch of flour and egg, to just hold everything together. After a turn in the air fryer, the potato puffs are ready to eat.
And if you want an easy jacket potato recipe, air fryer cooking is the way to go. Bon app-otato!
