How do you make Shrunken Potato Heads for Halloween?

Carve small faces into baby potatoes, coat them in oil and seasoning, then roast until the skins wrinkle and the faces look spooky. They’re fun, festive, and delicious.

What potatoes work best for Shrunken Potato Heads?

Baby Yukon golds or small russets are ideal. They’re firm enough to carve yet shrink nicely when roasted, keeping the details visible.

Can you make Shrunken Potato Heads ahead of time?

Yes. Carve them the night before and store in cold water in the fridge. Roast them fresh before serving for the best texture and appearance.

What seasonings go well with Shrunken Potato Heads?

Classic blends like garlic, rosemary, and olive oil are always tasty. For extra flair, smoky paprika, chili powder, or Parmesan give the potatoes a bold twist.

Shrunken Potato Heads Recipe: 7 Spooky & Easy Ideas

Name: Shrunken Potato Heads: Spooky Savory Halloween Side Dish
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 pounds small potatoes (baby Yukon golds, red, or russet); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried rosemary (or thyme/oregano); 1 teaspoon sea salt; 1/2 teaspoon black pepper; Optional: smoky paprika, chili powder, or Parmesan for extra flavor

Description

Shrunken Potato Heads are a spooky and creative Halloween recipe made by carving little faces into baby potatoes and roasting them until golden, wrinkled, and delicious. Perfect as a festive side dish or party snack!

Ingredients

1 1/2 pounds small potatoes (baby Yukon golds, red, or russet)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried rosemary (or thyme/oregano)
1 teaspoon sea salt
1/2 teaspoon black pepper
Optional: smoky paprika, chili powder, or Parmesan for extra flavor

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash and dry potatoes thoroughly.
Using a small paring knife, carve shallow eyes, noses, and mouths into each potato to create spooky faces.
Toss the carved potatoes in olive oil, garlic powder, rosemary, salt, and pepper until evenly coated.
Spread potatoes on the baking sheet, leaving space between each one.
Bake for 35–40 minutes, turning halfway through, until golden brown, wrinkled, and fork-tender.
For extra crispiness, broil for 2–3 minutes at the end, watching closely to avoid burning.
Serve warm with dipping sauces such as sour cream and chive, chipotle mayo, or ketchup.

Notes

Choose firm small potatoes for best results. Keep carvings shallow so the features become more defined as they roast. Store leftovers in the fridge up to 3 days and reheat in the oven for crisp skin.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: American