Skull Potato Bites (Creepy Halloween Snack)

Crispy, garlicky, skull-shaped potatoes in 40 minutes

Mini potatoes pressed into a skull mold, roasted till golden and crunchy, then served with a “bloody” dip. Perfect for spooky buffets, goth treats, or vampire party snacks.

Why you’ll love it

• 6 ingredients, one sheet pan, big crunch
• Works with a silicone skull mold (or carve faces by hand—see notes)
• Crowd-pleaser for Halloween food adults and family parties
• Naturally gluten-free; easy vegan swap

Ingredients (notes)

Exact amounts in the recipe card.

• Baby potatoes (golf-ball size, Yukon gold or red)
• Olive oil or avocado oil
• Garlic powder, smoked paprika, kosher salt, black pepper
• Finely grated Parmesan or vegan parm (optional, for extra crust)
• Chopped parsley to finish (optional)

Bloody dip (choose one): ketchup + sriracha, harissa mayo, or roasted-red-pepper aioli

Step-by-step

1. Parboil potatoes 6–8 min in salted water until just tender at the edges. Drain and cool 5 min; pat very dry.
2. Prep slice a thin “cap” off the flattest end so each potato sits steady; scoop a shallow ½-teaspoon well (for crispy craters/cheese).
3. Season toss with oil, garlic powder, smoked paprika, salt, pepper, and Parmesan if using.
4. Mold press the cut side of each potato firmly into the skull mold cavities so the face imprint grabs. (No mold? See “DIY faces” below.)
5. Roast at 425°F / 220°C for 18–22 min until deep golden and crisp at the edges.
6. Finish unmold onto a hot sheet pan, broil 1–2 min if you want extra crunch. Sprinkle parsley. Serve with “bloody” dip.

Pro tips

• Waxy potatoes hold details best. Dry = ultra-crispy.
• Lightly oil the mold the first time.
• Want melty “brains”? Tuck a pea-size cube of cheddar into the well before roasting.
• Reheat 400°F / 205°C for 5–8 min to re-crisp.

Variations

• Goth treats: dust with activated-charcoal sea salt for a darker vibe.
• Herby: rosemary + black pepper instead of paprika.
• Vampire party snacks: serve with garlic confit dip and “blood” (harissa).

Make ahead & storage

• Roast, cool, and fridge up to 2 days. Re-crisp in a hot oven/air fryer.
• Freeze on a tray, then bag (up to 1 month). Reheat at 425°F until sizzling.

DIY faces (no mold)

Use a sharp paring knife and a metal straw or ¼-teaspoon to punch eye/nose holes after parboil + seasoning. Press the “face” side onto the sheet pan to hold shape while roasting.