If you have a leftover baked potato, use that. If not, let's make one to use. Place your whole potato in a pot of water. Bring it to a boil and let it cook for 40 to 45 minutes, or until it is completely fork-tender all the way through. Once cooked, drain the water, let it cool slightly so you can handle it, remove the skin, and place it in a mixing bowl. Then, using a fork, roughly mash it.

While the potato is boiling, heat 1–2 tablespoons of the oil in a small skillet over medium heat. Add your finely chopped red onion and minced garlic. Sauté for 6 minutes. Then, add in the spices and edamame and sauté for 3-4 minutes until fragrant.

Add the roughly mashed boiled potato to the pan with the sautéed onion, garlic, edamame, and spices. Stir everything together thoroughly until the spices are evenly distributed.

Using your hands, scoop out about 2 to 3 tablespoons of the mixture at a time and roll them into compact balls. The mixture should easily bond together.

Preheat your air fryer to 400°F (200°C). Lightly grease the air fryer basket. Place the edamame bites in a single layer, ensuring they aren’t crowding each other. Lightly spray or brush the tops of the bites with oil for maximum crispness.

Air fry edamame bites at 400°F for 8 minutes, or until the exterior is beautifully golden brown and crispy.