Halloween Skull Potatoes
Transform simple baby potatoes into spooky, skull-shaped delights with this fun and delicious Halloween recipe. These roasted potatoes are seasoned with savory spices, carved with creepy faces, and roasted until tender and golden brown. Perfect for a Halloween party platter or a family-friendly spooky dinner!
Equipment
- Paring Knife for carving skull faces
- Mixing bowls for lemon water soak and seasoning
- Baking sheet lined with parchment
Ingredients
- 1.5 lbs baby potatoes (Yukon Gold or red creamer)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 4 cups water (for soaking)
- 3 tbsp lemon juice (for soaking)
- Fresh or dried parsley, for garnish (optional)
Instructions
- Mix 4 cups of water and 3 tbsp lemon juice in a large bowl. This prevents carved potatoes from browning.
- Wash potatoes. Use a small paring knife to carve skull faces: two eye sockets, a small nose triangle, and a mouth line. Place each carved potato in lemon water immediately.
- Preheat oven to 385°F (195°C). Line a baking sheet with parchment paper.
- Drain potatoes and pat dry. In a large bowl, whisk olive oil with salt, onion powder, garlic powder, smoked paprika, and black pepper. Toss potatoes until evenly coated.
- Arrange potatoes face-up on the baking sheet. Roast 30–35 minutes, until golden and tender.
- Let cool slightly. Garnish with parsley if desired and serve hot.
Notes
For extra crispy edges, flip the potatoes halfway through roasting. If using an air fryer, reduce the cook time to about 15–20 minutes at 380°F.