Potato Witch "Fingers"

Bring a little gruesomeness to your Halloween parties with these delicious Potato Witch "Fingers". Dunked in bloody ketchup, these delicious, yet simple, five-ingredient treats will bring a smile to all who feast!


  • 1 large Idaho® Russet potato (13 ounces/376 grams), cooked, peeled, mashed
  • ¼ teaspoon salt (or to taste)
  • 1 – 1½ teaspoon olive oil
  • 1 tablespoon all-purpose flour
  • 24 raw almonds, blanched and halved (for nails)


  1. In a bowl, combine all the ingredients, except the almonds, and form a smooth dough.
  2. Preheat oven to 400°F/200°C. Line a large baking tray with parchment paper.
  3. Using a measuring spoon, scoop two teaspoons of the mashed potato dough and roll into a ball.
  4. Roll the ball into a finger shape, shaping one end to a point for the nail to sit on.
  5. Place the shaped finger on the prepared baking tray. Repeat with the remaining dough.
  6. Using a knife, score knuckle lines on the finger, 3-4 lines below the nail area, and 3-4 lines towards the end of the finger.
  7. Place an almond half on the nail area.
  8. Bake in the preheated oven at 400°F/200°C for 20-25 minutes, until the bottoms brown and crisp and the top is puffed and firm.
  9. Serve hot with ketchup.


The fingers can be shaped the day before and baked just before serving. Bring to room temperature before baking.

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Yield: 24 "fingers"

Tina Dawson
Food Blogger
Love is in my Tummy

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