Ingredients
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1 ½ Pounds mini potatoes (red creamer or similar)
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4 Cups water
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3 Tablespoons lemon juice
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2 Tablespoons olive oil
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1 Teaspoon salt
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1 Teaspoon onion powder
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1 Teaspoon garlic powder
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1 Teaspoon paprika (smoked or regular)
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½ Teaspoon black pepper
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Parsley flakes (fresh or dried)
Instructions
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Preheat the oven to 385°F (196°C) and line a baking sheet with parchment paper.
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Wash the potatoes thoroughly and set aside.
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In a bowl, combine 4 cups of cold water with 2 tablespoons of lemon juice.
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Using a small paring knife, carve skull faces into each potato and place them in the lemon water.
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In another bowl, mix olive oil, remaining 1 tablespoon lemon juice, salt, onion powder, garlic powder, paprika, and black pepper.
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Drain the potatoes and toss them in the seasoned oil until fully coated.
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Arrange potatoes on the baking sheet, face side up.
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Bake for approximately 30 minutes or until golden and tender.
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Garnish with parsley flakes and additional salt as desired.
Notes
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Mini potatoes are ideal for carving; larger potatoes can be halved or quartered.
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Carving doesn’t need to be perfect—irregular faces add character.
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Keep carved potatoes in lemon water if prepping ahead to prevent browning.
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Adjust spices according to taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes