These roasted Jack-o’-Lantern Potatoes are all treat, no trick. Slice up some potatoes, carve silly (or spooky) faces, and roast until they’re golden and crisp. They’re fun to dunk in ketchup or ranch, and just the thing for a Halloween party platter or a cozy night in with scary movies.
Why You’ll Love This Recipe
- Spooky but simple – No complicated steps. Just slice, carve, season, and bake.
- Kid-friendly fun – Little ones can help press cookie cutters into the potato slices (leave the knife work to adults).
- Versatile snack or side – Works as a party appetizer, movie-night bite, or alongside burgers, chili, or soup.
- Customizable flavor – Stick with salt and pepper or layer on garlic, rosemary, and spice.
- Dip-friendly – Crispy edges make them perfect for dunking in ketchup, ranch, queso, or whatever you love.
If you love roasted potatoes, try these Crispy Parmesan Crusted Potatoes or these Roasted Carrots, Potatoes and Green Beans for your next side dish!
Ingredients
Ingredients
- Russet potatoes
- Olive oil
- Salt and pepper
- Garlic powder
- Onion powder
- Fresh rosemary leaves
- Optional: Crushed red pepper flakes
Directions
Step 1: Preheat oven to 400°F. Line a baking sheet with parchment. Slice potatoes into ¼-inch rounds.
Step 2: Carve jack-o’-lantern faces with a cookie cutter or paring knife.
Step 3: Soak slices in cold water 30 minutes. Drain and pat dry.
Step 4: Toss with olive oil, salt, pepper, garlic powder, onion powder, and (optional) crushed red pepper. Arrange on baking sheet. Sprinkle with chopped rosemary.
Step 5: Bake for 45 minutes, flipping halfway, until tender and golden brown. Serve with: ketchup, spicy aioli, sour cream or your favorite dip.
Helpful Tips
- Choose the right potatoes – Russets work well for crisp edges and are my go-to for jack-o’-lantern potatoes, but you could also try sweet potatoes.
- Keep slices even – Aim for ¼-inch thick so they cook evenly. Too thin and they’ll burn, too thick and they’ll take forever.
- Don’t skip the soak – The cold water removes excess starch, which helps the potatoes crisp up instead of turning soggy.
- Pat them really dry – Moisture is the enemy of crispy potatoes. Use a clean towel or paper towels before seasoning.
- Carving shortcut – Small metal cookie cutters make quick, clean jack-o’-lantern faces. Save the paring knife for adding extra details.
- Flip gently – About halfway through baking, use a thin spatula to flip the potato jack-o’-lanterns. Be careful so the faces don’t break apart.
- For extra crispiness – After baking, switch the oven to broil for a minute or two (keep an eye on them so they don’t scorch).
Jack O’ Lantern Potatoes
Ingredients
- 1 russet potato peeled
- olive oil
- salt and pepper to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon optional: crushed red pepper flakes
- 1 sprig rosemary leaves removed and chopped
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Slice potatoes into ¼-inch rounds.
- Carve jack-o’-lantern faces with a cookie cutter or paring knife.
- Soak slices in cold water 30 minutes. Drain and pat dry.
- Toss with olive oil, salt, pepper, garlic powder, onion powder, and (optional) crushed red pepper.
- Arrange on baking sheet. Sprinkle with chopped rosemary.
- Bake 45 minutes, flipping halfway, until tender and browned.
- Serve with: ketchup, spicy aioli, or sour cream for dipping.
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