Ingredients:

  • 1.5 lbs Yukon Gold potatoes
  • 4 cups cold water
  • 2 tbsp fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried rosemary, crushed
  • 1 tsp flaky sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Combine 4 cups cold water and 2 tbsp fresh lemon juice in a large bowl. Note: This stops the potatoes from turning brown as you work through the batch.
  2. Slice a small sliver off the bottom of each potato. Wait until the potato sits flat without wobbling on the board.
  3. Use your paring knife to trim the lower third of the potato into a narrower chin shape.
  4. Press a metal straw or small melon baller into the top half of the potato. Push at least 1/4 inch deep to ensure the eyes don't disappear when the potato swells.
  5. Cut a small upside down V shape just below the eyes. Note: Keep this small; a big nose makes it look more like a Muppet than a skull.
  6. Score horizontal and vertical lines across the mouth area. Do not cut all the way through, just deep enough for the oil to seep in.
  7. Drop each finished skull into the lemon water immediately. Leave them for 5 minutes to lock in that pale bone color.
  8. Drain and pat the potatoes bone dry. Toss with 3 tbsp extra virgin olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp dried rosemary, 1 tsp flaky sea salt, and 1/2 tsp cracked black pepper.
  9. Arrange on a baking sheet and bake at 400°F for 30 minutes. Cook until the edges are golden and the faces look shrunken.