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Peel and cube 2 large potatoes, then boil them until fork-tender. Drain the cooked potatoes.
In a bowl, place the boiled potatoes and season them with garlic granules, onion granules, paprika, salt, and pepper (to taste). Mash the seasoned potatoes until smooth. Add 4 tablespoons of cornflour and mix until a thick, firm dough forms. Adjust flour quantity for desired consistency.
Roll the mashed potato mixture into balls and place them in the air-fryer basket. Lightly spray the balls with cooking oil.
Air-fry the potato balls at 200°C for 15-20 minutes until they turn golden and crispy. Shake the basket regularly for even cooking.
While the potato pops cook, make garlic butter by combining 100g of butter, garlic granules, and chopped fresh parsley in a microwave-safe bowl. Melt the mixture in the microwave in 30-second intervals until fully melted.
Once the potato pops are golden and crispy, transfer them to a bowl. Pour the melted garlic butter over the potato pops and toss them gently until coated.
Serve the Garlic Potato Pops immediately, pouring any remaining garlic butter over them for added flavour.