Description
Whip up these crispy Skull Potato Bites! A fun, savory snack perfect for Halloween or any spooky gathering. Easy to make and a hit with everyone.
Ingredients
Scale
- Spud Stars:
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 3 tbsp unsalted butter
- Flavor Architects:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Ghoulish Garnishes:
- 2 tbsp fresh parsley, chopped
- Optional Haunts:
- Pinch of cayenne pepper for heat
- 1/4 cup shredded cheddar cheese (mixed into mash)
Instructions
- Prep the Potatoes:: First things first, peel those lovely Yukon Gold potatoes. Then, chop them into roughly 1-inch pieces. This helps them cook evenly and faster. Pop them into a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Honestly, this is where I always forget to salt the water, and then I’m kicking myself later because seasoning from the start makes a difference! Bring to a boil, then reduce heat and simmer until they’re fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not disintegrating.
- Mash and Mix:: Once the potatoes are tender, drain them really well. Like, *really* well. Excess water is the enemy of crispy Skull Potato Bites! Return them to the hot pot to let any remaining moisture evaporate for a minute or two. Then, add the butter, garlic powder, onion powder, smoked paprika, salt, and pepper. Grab your potato masher (or a fork, if you’re like me and can never find the masher) and mash until smooth. Don’t over-mash, though, or they can get gummy. I once got distracted and mashed them into oblivion; they were still tasty, but the texture was… interesting, to say the least.
- Cool and Shape Your Skull Potato Bites:: Now, for the fun part! Let the mashed potato mixture cool down a bit. This is super important because warm potatoes are too soft to hold their shape properly. I usually pop the pot in the fridge for about 15-20 minutes. While it’s chilling, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Once cool enough to handle, scoop out about 2 tablespoons of mixture and gently press it into your skull cookie cutter. Carefully lift the cutter, leaving a perfectly formed Skull Potato Bite on the parchment paper. Repeat, repeat, repeat!
- Bake to Golden Perfection:: Arrange your little Skull Potato Bites on the prepared baking sheet, making sure they have a little space between them so they can get nice and crispy. Bake for 20-25 minutes, or until they’re beautifully golden brown and crispy around the edges. Keep an eye on them, because oven temperatures can be tricky, and you don’t want burnt skulls! I’ve definitely had a batch get a little *too* dark on the bottom while I was busy scrolling through social media. Oops!
- Flip and Finish:: After about 15 minutes, gently flip the Skull Potato Bites over to ensure even browning on both sides. This step is crucial for achieving that all-over crispiness we’re aiming for. Sometimes they’re a bit delicate, so use a thin spatula and be gentle. My first time, I was too rough and ended up with a few decapitated skulls. Lesson learned!
- Garnish and Serve Your Skull Potato Bites:: Once your Skull Potato Bites are golden and crispy on both sides, take them out of the oven. Transfer them to a serving platter and sprinkle generously with fresh chopped parsley. The aroma is just incredible at this point – warm, savory, and a hint of freshness from the herbs. They should be crispy on the outside and wonderfully fluffy on the inside. Serve them immediately for the best texture and flavor. They disappear fast, honestly!