“Poor Eddie can’t catch a break. First, Dr. Frank-N-Furter uses him as a partial brain donor, then locks him in a freezer, murders him with a pickaxe, and serves him as an entree to his unsuspecting dinner guests,” write Ryan Alvarez and Adam Merrin, authors of “The Halloween Movie Cookbook,” to introduce their pun-forward culinary homage to the cult classic “The Rocky Horror Picture Show” (1975).
“At least Eddie gets to light up the screen in a showstopping musical number before his untimely demise — complete with sparkling backup dancers, a grand, wall-crashing motorcycle entrance, and an electrifying saxophone solo.
“In honor of his song, ‘Hot Patootie,’ this appetizer is a spirited spin on patatas bravas, a classic Spanish tapas dish. Featuring crispy, golden roasted potatoes drizzled with a zesty (Tim) Curry aioli, this spicy side will soon become a cult classic,” they add.
The Tim Curry shout-out is especially relevant this Halloween: The actor, who played Dr. Frank-N-Furter in the film, died at 80 on Aug. 25.
Hot Potato, Bless My Soul Patatas Bravas With a (Tim) Curry Aioli
Pair with: “The Rocky Horror Picture Show” (1975)
Yield: Serves 5 to 6
INGREDIENTS
For the (Tim) Curry Aioli:
1/2 cup mayonnaise
1 tablespoon curry powder
1 teaspoon ground cayenne pepper
1 teaspoon fresh lemon juice
1/2 teaspoon honey
1/2 teaspoon ground turmeric
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
For the potatoes:
2 pounds russet potatoes (2 to 4 medium potatoes), cut into 1-inch pieces
1 1/2 teaspoons salt, divided
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
Chopped fresh parsley, for garnish
DIRECTIONS
Heat the oven to 500 degrees and line a baking sheet with parchment paper.
Make the aioli: In a small bowl, combine the mayonnaise, curry powder, cayenne pepper, lemon juice, honey, turmeric, paprika, garlic powder and salt. Stir until blended, then set aside.
Make the potatoes: Place the potatoes into a large saucepan and add enough cold water to cover them by at least 1 inch. Add 1 teaspoon of the salt, then cover the pan and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 5 minutes. Drain the potatoes, then return them to the pan. Add the remaining 1/2 teaspoon of salt, the olive oil and cumin and toss gently to coat, being careful not to break up the potatoes. Transfer to the prepared baking sheet and spread the potatoes in an even layer.
Bake for 30 to 35 minutes, until golden and crispy, tossing halfway through to ensure they cook evenly. Transfer to a serving dish and top with a generous drizzle of the aioli and a sprinkle of parsley. Serve hot, with additional aioli for dipping. Bone appetit!
Excerpted from “The Halloween Movie Cookbook: 65 Hauntingly Delicious Recipes Inspired by Your Favorite Spooky Movies.” Copyright © 2026, Ryan Alvarez and Adam Merrin. Photography Copyright © 2026 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.