Directions
- 1Slice the potatoes about 1/4 inch thick.
- 2Using skewers and a knife, make a crosshatch pattern on the potato slices.
- 3Cut the cross-hatched potato slices into brick shapes.
- 4Place the potato bricks in an ice bath to draw out the starch.
- 5Spray a baking sheet with avocado oil.
- 6Place the potato bricks on the oiled baking sheet.
- 7Melt butter and mix with Cajun seasoning in a bowl.
- 8Brush the potato bricks with the butter and Cajun seasoning mixture.
- 9Bake in an oven or smoker at 425°F for about 30 minutes, or until crispy.
- 10In a bowl, combine mayonnaise, honey, BBQ sauce, and Dijon mustard.
- 11Whisk the sauce ingredients until well combined. Add water to thin to desired thickness.
- 12Once cooked, remove the tater brick bites from the oven/smoker.
- 13Drizzle the prepared sauce over the tater brick bites.
- 14Garnish with Parmesan cheese and chives.
Ingredients
- 2 Lbs Russet Potatoes
- 3 Tbsp 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
- water
Equipment
knifeskewersice bathbaking sheetbrushovensmokerbowlwhisk
Tips
- To make the potatoes crispy, add them to cold water to draw out the starch.
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