Ingredients
- 2 lb baby potatoes, scrubbed
- 3 tbsp olive oil
- 1½ tsp garlic powder
- 1 tsp smoked paprika
- 1–1¼ tsp kosher salt, to taste
- ½ tsp black pepper
- ⅓ cup finely grated Parmesan (optional)
- 2 tbsp chopped parsley (optional)
- ½ cup ketchup + 1–2 tsp sriracha (bloody dip option)
- ½ cup mayo + 1–2 tbsp harissa (bloody dip option)
- ½ cup roasted red pepper dip/aioli (bloody dip option)
Equipment
- Large pot
- silicone skull mold
- Sheet pan
- mixing bowl
- Colander
- paring knife or straw (for carving faces, optional)
- spoon (for scooping)
- tongs
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
Calories: 118kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 240mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 1.2mg
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.
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