Dessert

Spooky Halloween Skull Potatoes Recipe

Bylilan Sage October 13, 2025October 13, 2025

Introduction

Spooky Halloween Skull Potatoes are a fun and festive treat perfect for your seasonal celebrations. These mini potatoes are carved into skull shapes, seasoned, and baked to golden perfection, making them a creepy yet delicious side dish or snack.

The image shows skewers of golden brown roasted potatoes carved with a crisscross pattern, giving them a textured look. Each skewer holds several small potato pieces that are slightly charred on the edges and sprinkled with coarse sea salt and green herbs. The skewers are placed on a wooden board, with the wood grain visible underneath. Next to the board, there is a round wooden bowl filled with bright red ketchup topped with a sprinkle of coarse salt. The background features a white marbled surface with a Halloween theme, including white plastic skeletons and a black spider. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds potatoes (red mini creamer or similar mini potatoes)
4 cups water
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika (smoked or regular)
½ teaspoon black pepper
Parsley flakes (fresh or dried)

Instructions

Step 1: Preheat the oven to 385°F.
Step 2: Line a baking sheet with parchment paper.
Step 3: Wash the potatoes thoroughly, then set them aside.
Step 4: In a bowl, add the cold water and mix in 2 tablespoons of the lemon juice.
Step 5: Using a paring knife, carefully carve skull faces into each mini potato. Place the carved potatoes into the lemon water to prevent browning.
Step 6: In another bowl, combine the olive oil, remaining 1 tablespoon of lemon juice, salt, onion powder, garlic powder, paprika, and black pepper. Mix well.
Step 7: Drain the potatoes from the lemon water, then toss them in the seasoned oil mixture until evenly coated.
Step 8: Arrange the potatoes on the prepared baking sheet, face side up. Bake in the oven for about 30 minutes or until the potatoes are golden and tender.
Step 9: Remove from the oven and garnish with parsley flakes and additional salt if desired. Serve warm.

Tips & Variations

Use a sharp paring knife and work slowly when carving to avoid breaking the potatoes.
For added flavor, sprinkle the potatoes with a little grated Parmesan before baking.
Try using sweet mini potatoes for a different twist and natural sweetness.
If you prefer spicier potatoes, add a pinch of cayenne pepper to the seasoning mix.

Storage

Store any leftover skull potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F for about 10 minutes to retain their crisp edges. Avoid microwaving if you want to keep them crispy.

How to Serve

The image shows several small, golden-brown roasted potatoes with crispy skin and soft, bright yellow inside. Each potato has a few cross-shaped cuts on the top, giving a textured and rustic look. The potatoes are sprinkled with green herbs and small black charred spots, adding color and texture. They are placed closely together on a wooden surface with some coarse salt and chopped green herbs scattered around. On the right side, there is a clear glass bowl with finely chopped green herbs. The photo captures the warm, crispy, and fresh feel of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of mini potatoes?

Regular potatoes can be used, but carving skull faces will be more challenging due to their larger size and texture. Mini potatoes are ideal for bite-sized, detailed carvings.

How do I prevent the potatoes from browning after carving?

Soaking the carved potatoes in lemon water helps prevent browning by reducing oxidation. Make sure they stay submerged until you’re ready to season and bake them.