Ingredients
– 1 ½ pounds mini red creamer potatoes or similar small potatoes
– 4 cups water
– 3 tablespoons lemon juice, divided (2 tablespoons for soaking, 1 tablespoon for seasoning)
– 2 tablespoons olive oil
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika or regular paprika
– ½ teaspoon black pepper
– Optional: parsley flakes, fresh or dried, for garnish
Instructions
1-Preheat the oven: to 385°F and line a baking sheet with parchment paper.
2-Wash the potatoes: and set them aside.
3-In a bowl, mix 4 cups of cold water with 2 tablespoons of lemon juice.
4-Using a paring knife, carefully carve skull faces into each of the 1 ½ pounds of mini potatoes. Place the carved potatoes in the lemon water mixture to prevent browning.
5-In a separate bowl, combine 2 tablespoons of olive oil, the remaining 1 tablespoon of lemon juice, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika or regular paprika, and ½ teaspoon black pepper.
6-Drain the potatoes from the lemon water and toss them in the seasoned oil mixture.
7-Arrange the potatoes with their carved faces facing up on the prepared baking sheet.
8-Bake for approximately 30 minutes, or until the potatoes are golden and tender.
9-Garnish with parsley flakes or other toppings of choice and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔪 Use a small paring knife and carve slowly for better control.
🍋 Soak carved potatoes in lemon water to prevent browning.
🌶 Experiment with different spices and designs for variety and added flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 134
- Sugar: 1g
- Sodium: 403mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg