recipe, snack, sponsored, vegetable

Shrunken Potato Heads

 Creeping ghosts, sneering goblins, cackling witches, and even glowing pumpkin faces. We know all the classic Hallowe’en characters, especially as we get ready for this favourite holiday. But what about shrunken heads? I mean, they’re probably the scariest of the bunch. So why don’t they become a part of the gang? I decided that my Hallowe’en celebration this year will include shrunken heads. So I decided to make an appetizer featuring just that: shrunken and wrinkly potato heads.

Sounds weird? Good! Hallowe’en food is supposed to sound and look somewhat odd, but taste delicious- and this appetizer fits the bill. Just roast some potatoes with sea salt and rosemary, and then decorate! I cut out wedges to be their mouths, added some cream cheese and then used pumpkin seeds as their teeth. Are you short on googly eyes? That’s okay, an olive round works well too!

This appetizer is so easy to make, and allows you to get your creative and expressive juices flowing. It would also be a fantastic thing to make with kids! In fact, The Little Potato Company has developed this fantastic new program called Little Chef– and it gets kids in the kitchen!

I giggle to myself just looking at these photos- and the best part? They’re actually tasty!

 

Shrunken Potato Heads

Ingredients:

– 1.5 lbs of Little Potato potatoes, blushing belle varietal
– 1 tbsp oil
– 2 tsp dried rosemary
– 1 tsp salt
– about 1/4 cup mascarpone cheese or cream cheese, depending on desired quantity
– decorative items such as google eyes, pumpkin seeds, olives, radishes, carrots, etc; get creative!

Directions:

1. Preheat oven to 350F and toss the potatoes, oil, rosemary and salt together in a large bowl. Spread them out onto a cookie sheet and bake for about 30-40 minutes or until tender and slightly wrinkly. Turn the potatoes halfway through.
2. Once the potatoes are cooled enough to handle, decorate as desired.
3. To have them stand up, use shish-kabob skewers or long toothpicks and stand them up on a styrofoam block.

Keep cool until ready to serve. Best enjoyed cold or slightly warmed.

Disclaimer: This post was sponsored by The Little Potato Company. Please note all recipes, opinions, and wording are entirely my own.