These Halloween Skull Roasted Red Potatoes are incredibly easy to make and add a festive, creepy-cute touch to your meal. All you need is a skull-shaped silicone mold, some red potatoes, and pantry seasonings to transform an everyday side into a Halloween showstopper. Whether you’re serving kids or adults, this spooky spin on roasted potatoes will steal the show and pair well with almost any main course.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Red potatoes, peeled and diced
Olive oil
Garlic powder
Onion powder
Paprika
Fresh rosemary or thyme, finely chopped
Salt
Black pepper
Nonstick cooking spray (for molds)
Optional: grated parmesan cheese for topping
Directions
Preheat oven to 400°F (200°C).
Lightly grease a skull-shaped silicone baking mold with nonstick spray.
In a large bowl, toss diced red potatoes with olive oil, garlic powder, onion powder, paprika, rosemary or thyme, salt, and pepper until evenly coated.
Spoon the seasoned potato mixture into each skull cavity, pressing down gently to pack it in well.
Place the mold on a baking sheet for stability and bake for 30–35 minutes, or until the potatoes are tender and golden.
Let cool for 5–10 minutes before gently unmolding onto a serving platter.
Optional: Sprinkle with grated parmesan cheese and extra herbs before serving.
Servings and timing
This recipe makes approximately 12 mini skulls, serving 4–6 people. Prep time: 15 minutes Cook time: 35 minutes Cool/unmold time: 10 minutes Total time: approximately 1 hour
Variations
Cheesy version: Mix shredded cheddar or parmesan into the potatoes before baking.
Spicy twist: Add cayenne pepper or crushed red pepper flakes for heat.
Different shapes: Use pumpkin or ghost-shaped molds for variety.
Sweet potato swap: Substitute sweet potatoes for a sweeter flavor and orange color.
Garlic lovers: Add roasted garlic cloves for deeper flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in an air fryer for crispier results. Microwaving is an option but may soften the crisp edges. These potatoes are best enjoyed freshly baked for optimal texture.
FAQs
Do I need a special mold for this recipe?
Yes, a skull-shaped silicone mold is key to getting the creepy Halloween effect, but you can use any spooky shape you like.
Can I use another type of potato?
Yes, Yukon gold or russet potatoes work well too, but red potatoes hold their shape nicely in molds.
How do I keep the potatoes from sticking to the mold?
Use nonstick cooking spray generously, and allow the potatoes to cool slightly before unmolding.
Can I make these ahead of time?
Yes, you can prep and bake them ahead of time, then reheat before serving.
Can I mash the potatoes before baking?
Yes, for a smoother skull shape, mash the potatoes slightly before filling the molds.
Can I make this recipe without a mold?
You can roast the potatoes in a regular pan, but they won’t have the Halloween-themed shape.
What kind of herbs work best?
Fresh rosemary, thyme, or parsley add great flavor. Dried herbs can be used if fresh aren’t available.
How can I make them vegan?
This recipe is naturally vegan if you skip the optional cheese topping.
Can I freeze these skull potatoes?
It’s not recommended, as freezing may affect the texture. They’re best served fresh.
How do I serve them at a party?
Arrange the skulls on a spooky platter or serve them in a black cauldron dish with dipping sauces like aioli or spicy ketchup.
Conclusion
Halloween Skull Roasted Red Potatoes are a frightfully fun way to serve up classic comfort food with a creepy twist. With just a few ingredients and a themed mold, you can create a side dish that’s equal parts delicious and decorative. Whether for a Halloween dinner, party, or potluck, these spooky spuds are sure to impress and delight your guests.
Halloween Skull Roasted Red Potatoes are creepy and delicious roasted potatoes shaped like mini skulls, perfect for a spooky-themed dinner or Halloween party. Seasoned with garlic, herbs, and spices, they’re crispy on the outside and soft on the inside.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:1 hour
Yield:12 mini skulls (4–6 servings)
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
1.5 lbs red potatoes, peeled and diced
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tbsp fresh rosemary or thyme, finely chopped
1/2 tsp salt
1/2 tsp black pepper
Nonstick cooking spray (for molds)
Optional: 1/4 cup grated parmesan cheese for topping
Instructions
Preheat oven to 400°F (200°C).
Lightly spray a skull-shaped silicone mold with nonstick cooking spray.
In a large bowl, toss the diced red potatoes with olive oil, garlic powder, onion powder, paprika, rosemary or thyme, salt, and black pepper until evenly coated.
Spoon the seasoned potatoes into each skull cavity, pressing down to pack them tightly.
Place the mold on a baking sheet for stability and bake for 30–35 minutes or until the potatoes are golden and tender.
Remove from the oven and let cool for 5–10 minutes before carefully unmolding the potato skulls onto a serving platter.
Optional: Sprinkle with grated parmesan cheese and extra herbs before serving.
Notes
Use plenty of nonstick spray to ensure easy release from the mold.Let the potatoes cool slightly before unmolding to maintain their shape.Mix in cheese, garlic, or spices to customize the flavor.Serve with dipping sauces like spicy aioli or herbed yogurt for extra fun.Best enjoyed fresh but can be reheated in the oven or air fryer.
