Directions
- 1Cut potatoes about 1/4 inch thick.
- 2Using skewers and a knife, make a cross-hatch pattern on the potato slices.
- 3Break up the cross-hatched potato slices.
- 4Put the potato pieces in an ice bath to draw out the starch, which helps make them crispy.
- 5Spray Chosen Foods Avocado Oil on a sheet pan.
- 6Place the potato pieces on the oiled sheet pan.
- 7Melt butter and add Cajun seasoning to it.
- 8Brush the potatoes with the butter and Cajun seasoning mixture.
- 9Place the sheet pan with the potatoes into an oven or a smoker preheated to 425 °F (218°C).
- 10Cook for about 30 minutes, or until crispy.
- 11In a bowl, combine Chosen Foods Mayo, honey, barbecue sauce, and Dijon mustard.
- 12Whisk the sauce ingredients until well combined.
- 13Top the cooked tater brick bites with the prepared sauce.
- 14Garnish with Parmesan cheese.
- 15Garnish with chives.
Ingredients
- 2 Lbs Russet Potatoes
- 3 Tbsp Chosen Foods Avocado Oil
- 8 Tbsp Butter
- 3 Tbsp Cajon Seasoning
- 3 Tbsp Parmesan Cheese
- Chives
- 4 Tbsp Chosen Foods Mayo
- 3 Tbsp Honey
- 2 Tbsp BBQ Sauce
- 3 Tbsp Dijon
Equipment
knifeskewersice bathbaking sheetbrushovensmokerbowlwhiskserving plate
Tips
- Add water to thin the sauce to desired thickness.
- Soak potatoes in cold water to draw out starch for crispiness.
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