Easy Halloween Bloody Eye Smashed Potatoes

Enjoy the spooky gore of these Halloween Bloody Eyes! Smashed potatoes and chunky green guacamole topped with a tomato and black olive eye make a truly gruesome meal!

Our garden is plentiful with vegetables in the fall season. Some of my favorites are peppers, carrots, beets, and of course, potatoes!

With the abundance of produce, making these visually appealing Halloween smashed potatoes seems like an easy choice.

If you are not familiar with these crispy tidbits, smashed potatoes are small potatoes that are smashed into jagged-edged disks. Then they are cooked in an air fryer until golden brown and topped with chunky guacamole, tomatoes, and olives. So gory and delicious!

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This unique Halloween potato recipe makes the perfect themed dish to serve at your next Halloween party or event for a spooktacular feast. Especially with the creepy black olive eyes!

While potatoes may not be a traditional Halloween food, they can be a versatile gluten-free ingredient that you can incorporate into your Halloween-themed menu in creative and spooky ways.

Halloween Potatoes Details

Yield: 8 Smashed potato bloody eyes

Prep Time: 10 minutes (when you boil the potatoes in advance)

Cook Time: 10-15 minutes

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Supplies:

Gather your essential supplies for a frightfully delicious Halloween potato dish that will impress all your ghoulish guests.

• I use a Ninja Foodie air fryer with two baskets when I make these smashed potatoes but any air fryer will work for this recipe.
• Glass mixing bowls – these are my favorite as they can go from the freezer to fridge to microwave and I can see the contents while they are mixing.
• Piping bags and tips come in handy for many recipes. Even if you run out of piping bags, you can use the tips with a ziplock bag and get the same effect!

Ingredients:

Unearth the secrets to our spooktacular Halloween potatoes by gathering these must-have ingredients. They’re gluten-free, dairy-free, vegetarian, and vegan.

• Small potatoes
• Olive oil
• Guacamole
• Tiny tomatoes: cherry, grape, or cocktail
• Black olives

Directions:

1. Add potatoes to a pot and cover with water then add 1 tsp salt and bring to a boil over medium heat. Cook for about 15 minutes until fork tender.

2. Drain potatoes and cool.

3. “Smash” the potatoes with a potato masher until about 1/2 to 3/4 inch thick.

4. Drizzle with olive oil and sprinkle with salt and pepper.

5. Gently transfer potatoes to an air fryer and cook at 400 degrees F for 10 minutes until edges turn brown.

6. While waiting, cut tomatoes and black olives into slices.

7. Fit a piping bag with a star tip and fill with guacamole.

8. Pipe guacamole onto each cooked smashed potato.

8. Top each one with a tomato slice and a black olive. Serve immediately.

Tips & Tricks:

• Save time by boiling the potatoes in advance and storing them in the refrigerator until ready to use.
• Make your guacamole using my easy homemade guacamole recipe or buy a pre-packaged variety. Both work equally well.
• When piping the guacamole, twist the top of the piping bag as you squeeze it onto the smashed potatoes to prevent waste.

• I love using white baby potatoes for this recipe, but you can easily switch out the variety of potatoes you use.
• If you don’t have an air fryer, the smashed potatoes can be prepared the same way and baked in a 400-degree F oven until crispy and browned along the edges.
• If you don’t want to use black olives for the eyes, substitute with green olives or yellow peppers.
• For best results, serve immediately to prevent the avocado from turning brown.

Ready to try your hand at making these Eerie Eye Halloween potatoes? They are a healthy kid-friendly option for making your spooky celebration more memorable. And they are gluten-free, dairy-free, and Celiac-friendly!