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–+ servings
Halloween Skull Potatoes

Crispy Halloween Skull Potatoes for Spooky Celebrations

Halloween Skull Potatoes are a fun, spooky snack with a crispy exterior and fluffy interior, perfect for celebrations.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 potatoes
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 pounds Mini Creamer Potatoes Yukon Gold work beautifully for even roasting
  • 2 tablespoons Olive Oil Feel free to substitute with vegetable oil if needed
  • 1 teaspoon Salt Consider using garlic salt or seasoned salt for a twist
  • 0.5 teaspoon Pepper Cayenne pepper can elevate the heat if desired
For the Seasoning
  • to taste Herbs/Seasoning Post-baking, sprinkle on fresh herbs like rosemary or thyme

Equipment

  • baking sheet
  • sharp paring knife
  • mixing bowl
  • parchment paper

Method
 

Step-by-Step Instructions for Halloween Skull Potatoes
  1. Preheat your oven to 425°F (220°C). Gather your ingredients and tools, including a baking sheet lined with parchment paper.
  2. Clean the mini creamer potatoes under running water. Carefully carve spooky skull faces into each potato using a sharp paring knife.
  3. In a large mixing bowl, toss the carved potatoes with olive oil, salt, and pepper until evenly coated.
  4. Spread the seasoned potatoes across the lined baking sheet, making sure not to overcrowd them to allow even cooking.
  5. Bake the potatoes in the preheated oven for 20 to 25 minutes, flipping halfway through for even browning.
  6. Remove from oven and let the potatoes rest for a few minutes before serving, either plain or with fresh herbs.

Nutrition

Serving: 1potatoCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 2IUVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 2 days. For best results, reheat in the oven at 350°F (175°C) for about 10-15 minutes.

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