Potato Skulls in Witches’ Brew (Ají Verde Sauce)

These Potato Skulls in Witches’ Brew (Ají Verde Sauce) will be a hit at your Halloween party. A quick and tasty spooky recipe that can be served as a main dish or appetizer.

Vegan | Gluten-free | Soy-free

Not all Halloween treats have to be sugary and sweet; they can be spooky and savory too! 

Think of these Potato Skulls in Witches’ Brew (Aji Verde Sauce) as the ideal entrée or starter to add a little fright to your Halloween celebrations! They are simply roasted baby Yukon potatoes with skulls cut into them. The fiery Peruvian green sauce will serve as our witches’ brew, and the herbs & spices ensure they’ll be delicious.

This delectable dish will delight and spook everyone!

The making of: Potato Skulls in Witches’ Brew (Ají Verde Sauce)

Crispy roasted potatoes with homemade vegan ají verde sauce… But make it Halloween-themed! Dreamy right? Potato Skulls in Witches’ Brew (Ají Verde Sauce) may become your new favorite weekly recipe.

First, in a big bowl, combine water and lemon juice. Use a sharp paring knife to neatly cut the potatoes into skulls (or your chosen Halloween faces). Then place the potatoes in the lemon water combination to prevent oxidation as you finish each one. Next, put the drained, carved potato skulls in another bowl with the olive oil and seasonings listed. Arrange the potato skulls on a baking sheet lined with parchment paper and bake in a preheated oven until fully cooked and golden. Depending on the size of your potatoes and your oven, this should take 30 to 45 minutes. 

While the potatoes are baking, prepare the Ají Verde Sauce. To minimize heat, coarsely slice the jalapeños, removing seeds and spines. Then, in a high-speed blender, combine the chopped jalapeños, cilantro, green onions, garlic cloves, vegan unsweetened yogurt, olive oil, and seasonings.

To serve, pour the Ají Verde Sauce on a shallow plate, and add the skull potatoes on top. Enjoy as a main dish or appetizer!

Other uses for the ají verde sauce:

• Salad dressing
• Tostones/ fried green plantains
• Burger sauce
• Breaded or grilled tofu
• Taco sauce
• Roasted or grilled vegetables

Notes:

• The best potatoes for this recipe are: baby Yukon, creamer or small yellow potatoes.
• Alternatively, to using vegan yogurt, you could use vegan mayonnaise. 
• If you don’t like spicy food you can substitute the jalapeños for regular green bell pepper.
• For this recipe, I’m using So Delicious unsweetened coconut yogurt.

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Potato Skulls in Witches' Brew (Ají Verde Sauce)

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 20 Minutes Cooking Time: 40M 40M Nutrition facts: 1H calories 20 grams fat

Ingredients

Potato Skulls:

• 1 ½ Pounds potato red mini creamer or similar mini potato
• 3 tbsp lemon juice
• 2 tbsp olive oil
• Seasonings to taste: salt, black pepper, garlic powder, smoked paprika and dried lemon zest

Ají Verde Sauce:

• 2-4 jalapeños (seeds and ribs removed)
• Handful of fresh cilantro leaves
• 2 green onions
• 2 cloves garlic
• ¾ cup vegan unsweetened plain yogurt
• 1 lemon, juiced
• Pinch of salt & black pepper
• 2 tbsp extra virgin olive oil

Procedure

Potato Skulls:

1. Line a baking sheet with parchment paper, and preheat the oven to 400F.
2. Wash potatoes thoroughly, and set aside. Then fill a large bowl with cold water and add lemon juice. 
3. Using a paring knife, carefully carve skull faces into each potato. Place the carved potato into the bowl of cold lemon water.
4. To another large bowl, add olive oil and listed seasonings to taste.
5. Drain the potatoes, pat them dry, and then toss them in the seasoning oil.
6. Place the seasoned potatoes face-side up on the baking sheet. Bake in the oven for approximately 30-45 minutes or until golden and tender.

Ají Verde Sauce

1. Coarsely chop the jalapeños, cilantro leaves, green onion, and garlic cloves.
2. Add the jalapeños, cilantro leaves, green onions, garlic cloves, vegan unsweetened yogurt, lemon juice, salt, and black pepper to a high-speed blender. Blend until smooth.
3. When done, place sauce in the fridge for it to thicken.

Serve:

1. Spread the sauce on a shallow plate, and place the potato skulls on top. ENJOY!

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