Halloween Skull Potatoes
Crispy, golden, and just the right amount of creepy—these roasted skull potatoes will steal the show at your Halloween feast. With smoky paprika, garlic, and a zesty lemon kick, they’re so good it’s scary.
EQUIPMENT (PAID LINKS)
Ingredients
- 1 ½ pounds mini red potatoes
- 4 cups cold water
- 3 tablespoons lemon juice divided
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika or regular
- ½ teaspoon black pepper
- Parsley flakes fresh or dried (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 385°F and line a baking sheet with parchment paper.
- Prepare Lemon Water: In a large bowl, mix 4 cups of cold water with 2 tablespoons of lemon juice. This will keep your potatoes from browning as you carve.4 cups cold water, 3 tablespoons lemon juice
- Carve the Potatoes: Wash the potatoes and pat them dry. Using a small, sharp knife, carefully carve skull or jack-o’-lantern faces into each potato. Place each carved potato into the lemon water as you go.1 ½ pounds mini red potatoes
- Make the Seasoning Mix: In another bowl, whisk together olive oil, the remaining 1 tablespoon of lemon juice, salt, onion powder, garlic powder, smoked paprika, and black pepper.2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon black pepper
- Dry and Season: Drain the potatoes in a colander and pat them completely dry with paper towels. Toss them in the seasoned oil mixture until evenly coated.
- Roast Until Golden: Arrange the potatoes face-up on the prepared baking sheet. Bake on the middle rack for about 30 minutes, or until golden brown and tender inside.
- Garnish and Serve: Sprinkle with parsley flakes or your favorite toppings. Serve warm and enjoy your spooky (and delicious) masterpiece!Parsley flakes