The lazy days of summer are distant memories. School is in full-swing now. Last week the chilly air greeted us in the mornings, but usually disappeared by afternoon. This week the chill has decided to stay requiring me to don my old San Francisco outfit of shorts topped with a fleece jacket.
Black and orange are the colors we see now and retailers are filling up their seasonal section with Halloween accessories. And of course, the end of every aisle is punctuated with bags and bags of sugary treats.
Before the kids came along, Halloween was an excuse for my friends and me to get together at a bar and critique the various costumed we’d see parading down the sidewalks of New York. Now with kids, you’d think we would go in full force with decorations and costumes, but they do not want to have any part of it! Well, except for the candy part.
This recipe was my opportunity to have some spooky food fun on my own with Idaho® potatoes! I am a fan of curly fries and after all the “zoodle” (zucchini noodles) posts blanketing the interwebs this summer, I finally caved and purchased a spiralizer! These fries, or “worms”, are dusted with some sweetness and are truly addictive.
- 2 medium-sized Idaho® Russet potatoes, scrubbed and clean
- 3 Tablespoons unsalted butter, melted
- 2 Tablespoons cinnamon
- 2 Tablespoon white granulated sugar
- 1 teaspoon kosher salt
- 1 14.4-ounce box (or more) of chocolate graham crackers to make the “dirt”
- Preheat the oven to 425 degrees F.
- Spiralize the potatoes using the “chipper” blade insert. In a large bowl, toss the spiralized potatoes with the melted butter until the potatoes are coated thoroughly. Hands work best for the tossing!
- Line a rimmed baking sheet with parchment paper. Arrange the potatoes evenly onto the pan. Bake for about 35 to 40 minutes, giving the potatoes a toss midway.
- While the potatoes are baking, mix together the cinnamon, sugar, and salt in a large clean bowl. Set aside.
- In a food processor, break up the graham crackers and pulse until pulverized so that it takes on the texture of sand. Work in batches and collect the “dirt” in a large clean bowl.
- Once the potatoes are done, add them to the bowl of the sugar mixture and toss until the potatoes are thoroughly coated with the sugar mixture.
- Now for the fun, creative part! Arrange the sugar encrusted potato “worms” in the spookiest platter or bowl or cauldron that you have. Have some of them hanging over the edge of the bowl or platter. Cover or bury half of the “worms” with the “dirt”.
Follow the Idaho Potato Commission on Twitter, Pinterest, Instagram, and “like” them on Facebook. You can also visit them on their website at idahopotato.com!
Check out the other spooktacular Sunday Supper recipes using Idaho® potatoes!
Fun and Spooky Potato Savory Bites:
- A Bowlful of Creepy Crawlies by kimchi MOM
- Bloody Mary Potatoes by The Messy Baker
- Devilish Potato Mummies by Bobbi’s Kozy Kitchen
- Halloween Baked Potato Skin Pizzas by Alida’s Kitchen
- Jack O’Lantern Shepherd’s Pie Stuffed Peppers by Cupcakes & Kale Chips
- Jalapeno Chili Stuffed Potato Mummies by Feed Me, Seymour
- Loaded Mashed Potato Spider Web Casserole by NeighborFood
- Mashed Potato Grave by Peanut Butter and Peppers
- Mashed Potato Monsters by Ruffles & Truffles
- Monster Mash Potatoes by Curious Cuisiniere
- Roasted Potato Eyeballs by The Girl In The Little Red Kitchen
- Roasted Potato Graveyard by Take A Bite Out of Boca
- Spooky Halloween Potatoes Graveyard by Clarks Condensed
- Spooky Spiderweb Loaded Mashed Potato Cakes by Rhubarb and Honey
- Stuffed Potato Spiders by Family Foodie
- Twice Baked Potato Graves by Kudos Kitchen by Renee
- Twice Baked Potato Mummies Covered with Roaches by The Wimpy Vegetarian
Fun and Spooky Potato Sweet Treats:
- Chocolate Potato Skull Cake by Magnolia Days
- Potato Candy Spiders by That Skinny Chick Can Bake
- Chocolate Raspberry Ghoulash by Desserts Required
Follow #SundaySupper Fun and Creepy Halloween Pinterest board for some more ghoulishly fun ideas!
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Disclaimer: This post is sponsored by the Idaho Potato Commission. All opinions are my own.