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
- Parboil potatoes 6–8 min in salted water until just tender at the edges. Drain and cool 5 min; pat very dry.
- Prep slice a thin “cap” off the flattest end so each potato sits steady; scoop a shallow ½-teaspoon well (for crispy craters/cheese).
- Season toss with oil, garlic powder, smoked paprika, salt, pepper, and Parmesan if using.
- 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.)
- Roast at 425°F / 220°C for 18–22 min until deep golden and crisp at the edges.
- 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.
Skull Potato Bites (Creepy Halloween Snack)
Crispy, garlicky, skull-shaped potato bites baked in a silicone skull mold (or carved by hand) with an optional “bloody” dipping sauce. Scary-cute party food that’s easy for adults and kids.
Ingredients
Equipment
Method
- Heat oven to 425°F / 220°C. Bring a pot of salted water to a boil. Parboil potatoes 6–8 minutes; drain and dry well.
- Slice a thin cap off one end; scoop a shallow well. Toss potatoes with olive oil, garlic powder, smoked paprika, salt, pepper, and Parmesan.
- Lightly oil the skull mold. Press potatoes cut-side into cavities to imprint faces; place molds on a sheet pan.
- Roast 18–22 minutes until deep golden and crisp. Unmold; broil 1–2 minutes for extra crunch.
- Sprinkle with parsley. Stir together your chosen dip. Serve immediately.
Nutrition
Notes
Vegan: skip Parmesan or use vegan parm; pick a vegan dip. No mold: carve faces with a paring knife or straw; roast face-down first for definition, then flip to finish. No green onion used.