Preheat your oven to 400°F (200°C).

Rinse your mini potatoes under cold water, scrubbing gently to remove any dirt, then pat them dry. Use a paring knife to carve skull faces into the potatoes.

Place the carved skull potatoes in a large bowl and drizzle with olive oil. Sprinkle salt and pepper over them and toss to coat.

Line a baking sheet with parchment paper and arrange the seasoned skull potatoes, leaving space between each one.

Slide the baking sheet into the preheated oven and bake the skull potatoes for about 25–30 minutes, flipping halfway through.

Once golden brown, remove the baking sheet from the oven and cool for about 5 minutes. Add optional toppings before serving.