Welcome to Day 1 of Halloween Treats Week, 2019! Today I’m bringing you this hauntingly delicious Halloween Potato Eyes, or smashed creamer potatoes dressed up with goat cheese, olive slices, and Sriracha eyes.
Serve them with (as?) eyes for Halloween, or simply sprinkle crumbled goat cheese over warm smashed and fried creamer potatoes for a delicious potato appetizer any time of year.
If you’re a fan of spooky, savory treats, you may also like my Halloween Devilish Deviled Eggs.
For ease of browsing, here are all of my appetizer recipes in one place.
This is a sponsored post written in support of Halloween Treats Week and all the brands who have contributed treats for us and prizes for you. All opinions are my own. You’ll find a listing of all brand sponsors at the end of the post.
Smashed Creamer Potatoes
I love to make smashed creamer potatoes when I want a little something different in a Potato Treat.
It’s a three step process, but they are really easy to make.
- Boil the potatoes until tender. I find with baby or new potatoes, this only takes 12-13 minutes.
- Smash them gently with a spatula, the bottom of a glass, or some other flat object.
- Either roast them in the oven or pan fry them until crisp.
Boil them in salted water to ensure the potato flavor really shines. You can even add pepper to the water as well, if you like a little bite.
Once they’re boiled and smashed, you can add whatever seasonings you’d like. Sprinkle them with your favorite herbs and/or spices before roasting or pan frying.
Why Boil, Smash, and Then Roast?
It does sound like a lot, doesn’t it? Each step is easy to do, though.
When you smash the cooked potatoes, you are increasing the surface area that gets crispy in the oven (or in a pan), and brown crispiness equals more flavor.
So if you need a reason other than “it’s fun to smash things,” you’re upping the flavor quotient without having to use a ton of ingredients.
How to Make Halloween Potato Eyes
Once you have your creamer potatoes smashed and crisp, let them cool to warm or even room temperature. Then you can build your eyes.
I chose to make discs of goat cheese for the whites of the eyes, and I used a sliced olive that happened to be stuffed with garlic and jalapeno as the iris. Then, I made a dot of Sriracha for the pupils.
You can use whatever you’d like for your decorations.
For the whites of the eyes, consider
- Slices of hard boiled egg
- fresh mozzarella
- white bean dip
- hummus (for not quite whites of the eyes!)
Really, anything you think would be tasty and looks like eyes would work.
For irises, black or green olives are the obvious choice, and then for the pupil, a caper would work, or use a drop of Sriracha or other hot sauce like I did.
It’s Halloween, so have fun!
Let’s Make Some Smashed Creamer Potato Eyes!
It will help me and other readers so much if you take a moment to rate and leave a review for this recipe.
You can use the stars to rate 1-5 (5 is best), and leave a review in the comments. It helps me make adjustments if any are needed, and comments help others decide whether the recipe is worth making.
Other ways to share include pinning, and/or sharing on your favorite social media platform.
Thank you so much for taking the time!
Smashed Creamer Potatoes (Halloween Potato Eyes)
For the Potatoes
- 24 new red skinned potatoes washed
- 1 teaspoon salt
- ½ teaspoon black pepper optional
- water to cover
- 2 Tablespoons olive oil
- 4 oz goat cheese
- 4-5 large olives
- Sriracha or other hot sauce in a squeeze bottle
- Preheat the oven to 400F.
- Place the washed potatoes in a pan along with the salt, pepper (if using), and enough water to cover by about an inch.
- Bring to a boil, and simmer until potatoes are tender, about 12-15 minutes.
- Drain the potatoes and put them back in the pan over low heat to dry them for 3-5 minutes.
- Put the potatoes on a cutting board and gently smash each one until it is about 1/4"-1/3" thick.
- Brush the oil over a half sheet pan.
- Place the smashed potatoes on the pan in one layer. Sprinkle on any additional spices or herbs you like.
- Roast on the middle rack for 10-15 minutes, or until the potatoes are as crisp as you’d like them.
- Remove to a cooling rack to cool until warm.
- For each "eye" you’ll need about 1 teaspoon of goat cheese rolled into a ball and then pressed into a disc, 1 slice of olive, and a drop of Sriracha.
- Serve warm or at room temperature.
Did You Make Any Changes?
Directions for Pan Frying
- Preheat a cast iron skillet until hot. Drizzle in the oil and then gently fry potatoes in batches, flipping as necessary, until the potatoes take on a nice golden brown color.
- Cool, and proceed with the rest of the recipe.
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
If you like my style, I invite you to sign up for my occasional newsletter, The Inbox Pastry Chef.
Expect updates on new and tasty recipes as well as a bit of behind-the-scenes action. I hope to see you there!