Description

Spooky roasted potato skulls make for a fun and savory Halloween side dish, perfect for kids and adults. Serve with ketchup for a ‘bloody’ effect.

Ingredients

1.5 lb (24 oz) baby potatoes (yellow or golden)
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
½ tsp salt, plus more for sprinkling
¼ tsp ground black pepper
Pinch of cayenne pepper (optional)

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Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Wash the baby potatoes thoroughly. Using a paring knife, carefully carve out skull faces: round eyes, a triangular nose, and a line or small cuts for a mouth. Optional: add a slit at the top for a cracked skull effect.
In a large bowl, mix olive oil, garlic powder, smoked paprika, salt, pepper, and cayenne if using.
Add the carved potatoes to the bowl and stir until evenly coated with oil and spices.
Place potatoes face-side up on the prepared baking sheet.
Roast for 25–35 minutes, or until golden and easily pierced with a fork.
Sprinkle with extra salt before serving. For a spooky touch, serve with ketchup for dipping.

Notes

Use baby red potatoes for a different look and flavor. Don’t worry about perfection—each skull can look unique for extra creepiness. Pair these potatoes with other Halloween mains like mummy dogs, monster sliders, or ‘bloody’ meatloaf for a complete themed meal.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American