Description
Skull Potato Bites were born from a Halloween block party in Austin where playful sides mattered as much as mains, and Skull Potato Bites instantly stole the show with crispy edges and creamy centers. As a kid, carving shapes into food felt magical, so turning baby potatoes into Skull Potato Bites taps that same creativity while staying weeknight-easy. A quick soak keeps them bright, bold seasoning brings smoky warmth, and face-up roasting crisps every detail. Skull Potato Bites land on snack boards, school parties, and game days with equal success—simple, spooky, and downright irresistible.
Ingredients
Baby potatoes or small Yukon Golds
Olive oil or melted butter
Kosher salt and black pepper
Garlic powder and onion powder
Smoked paprika or chili powder
Dried thyme or rosemary, finely chopped
Cornstarch (optional for extra crisp)
Fresh parsley or chives, finely chopped
Optional dips: sour cream, ranch, spicy aioli
Instructions
1. Preheat oven to 425°F; set a rack in the upper third for deep browning and crisp skull details on Skull Potato Bites.
2. Rinse and dry baby potatoes; for molds, parboil 5–7 minutes until just tender on the edges, then drain and cool to enhance crisping for Skull Potato Bites.
3. Halve potatoes if large; toss with 2–3 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon onion powder for Skull Potato Bites.
4. Add 1 tablespoon cornstarch if extra crunch is desired; coat evenly so Skull Potato Bites develop a thin, crackly crust.
5. If using skull molds, grease well; press cut sides into face details, then pack potatoes snugly; otherwise, score shallow “faces” with a paring knife for Skull Potato Bites.
6. Arrange cut-side down on a parchment-lined sheet or into molds; roast 18–25 minutes until deeply golden and crispy on Skull Potato Bites.
7. Flip or unmold carefully; roast 5–8 minutes more to finish color and texture; sprinkle herbs while hot for aromatic Skull Potato Bites.
8. Rest 2 minutes; serve immediately with dips like ranch, sour cream, or spicy aioli to complement Skull Potato Bites seasoning.
Notes
Choose small, evenly sized potatoes for uniform doneness and sharper skull edges in Skull Potato Bites.
Dry thoroughly after rinsing or parboiling; moisture blocks browning and reduces crispness on Skull Potato Bites.
Use high heat and the upper rack to encourage rapid crust formation while keeping interiors fluffy in Skull Potato Bites.
Don’t overcrowd; space promotes airflow and maximizes contact with the hot pan for Skull Potato Bites crisping.
Add parmesan only in the final minutes to prevent bitterness and achieve nutty, golden accents on Skull Potato Bites.
Cool completely; refrigerate Skull Potato Bites in an airtight container up to 3 days for best quality and texture.
Reheat on a hot sheet at 425°F for 8–12 minutes until re-crisped; broil 1–2 minutes if needed to refresh Skull Potato Bites.
Air fryer reheat: 375°F for 5–7 minutes, shaking once to restore crunch to Skull Potato Bites.
Freeze on a tray, then bag up to 2 months; reheat from frozen at 400°F for 15–20 minutes, checking color on Skull Potato Bites.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Snack
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6–8 pieces
- Calories: 205
- Sugar: 1g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg