Air-Fried Sour Cream and Onion Potato Poppers

Air-Fried Sour Cream and Onion Potato Poppers

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Servings: 4 to 6

Even more fun than tater tots, these bite-size potato poppers will be a big hit at parties. Baby potatoes are cooked to tender perfection in an air fryer, using just a whisper of oil. Then they’re topped with oniony-garlicky sour cream plus a sprinkling of chives and paprika. Before coating the potatoes with oil spray and frying, be sure to scrub and dry them well. Double or triple the recipe as needed, depending on how many guests you’ll be serving.


For the sour cream and onion mixture:

  • 1 cup (8 oz./250 g) sour cream
  • 1 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sugar
  • Kosher salt
  • 1 1/2 lb. (750 g) baby potatoes, such as Yukon Gold
  • Avocado oil or canola oil cooking spray
  • 2 Tbs. unsalted butter, melted (optional)
  • Kosher salt and freshly ground pepper
  • Chopped fresh chives for garnish
  • Paprika for garnish (optional)


  • To make the sour cream and onion mixture, in a small bowl, stir together the sour cream, onion powder, garlic powder, sugar and 1/4 tsp. salt. Taste and adjust the seasoning with salt. Cover and refrigerate until ready to use.
  • Preheat an air fryer to 400°F (200°C) for at least 5 minutes or according to the manufacturer’s instructions.
  • Put the potatoes in a large bowl, spray them generously with oil and toss to coat. Working in batches if needed, place the potatoes in a single layer in the fry basket and insert into the air fryer. Cook the potatoes for 10 minutes, then remove the basket and shake the potatoes. Return the basket to the air fryer and continue cooking until the potatoes are fork-tender, 8 to 10 minutes more. Transfer the potatoes to a wire rack until cool enough to handle, about 10 minutes.
  • Wipe out the bowl used for oiling the potatoes, then return the potatoes to the bowl. Drizzle with the melted butter, sprinkle with salt and toss to coat.
  • Using a sharp knife, cut a slit along the top of each potato, without cutting all the way through, then squeeze the ends toward each other to open up the slit. Add a spoonful of the sour cream mixture and sprinkle with chives, pepper and paprika. Transfer to a serving platter and serve immediately. Serves 4 to 6.
  • Williams Sonoma Test Kitchen

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