Tater Brick Bites

Ingredients

• 2.5 lb Russet potatoes (Cut into slices about 1/4 inch thick, crosshatched with skewers and a knife, then cut into 4 pieces)
• 3 tbsp Avocado oil (Use to coat or spray the sheet pan)
• 8 tbsp Butter (Melt before combining with the Cajun seasoning)
• 3 tbsp Cajun seasoning (The source spells this as “Cajon seasoning”; mix with melted butter for brushing)
• 4 tbsp Mayonnaise (The source specifies Chosen Foods mayonnaise made with avocado oil)
• 3 tbsp Honey (For the dipping or drizzling sauce)
• 2 tbsp Barbecue sauce (For the sauce)
• 3 tbsp Dijon mustard (For the sauce)
• Water (Add as needed to thin the sauce to the desired consistency)
• 3 tbsp Parmesan cheese (Sprinkle over the cooked potato bites)
• Chives (Use as a garnish; chopped)

Steps

1. 1

   Prepare the potatoes by cutting them into slices about 1/4 inch thick. Place skewers along the sides of each potato piece as guides, then use a knife to make closely spaced crosshatch cuts without slicing completely through. The potatoes should remain connected and have a brick-like pattern.

2. 2

   Cut each crosshatched potato piece into four smaller pieces. Transfer the pieces to cold water, or an ice bath as described in the video, and soak to draw out excess starch. This helps the potatoes become crispier.

3. 3

   Preheat an oven or smoker to 425°F (220°C).

4. 4

   Coat or spray a sheet pan with the avocado oil. Arrange the drained potato bricks on the pan in a single layer, leaving space between them so their edges can crisp.

5. 5

   Melt the butter in a small saucepan or microwave-safe bowl. Add the Cajun seasoning and stir until evenly combined.

6. 6

   Brush the melted butter and Cajun seasoning mixture over the potato bricks, coating the crosshatched surfaces. The seasoning mixture should give the potatoes a reddish color.

7. 7

   Place the sheet pan in the preheated oven or smoker. Cook for about 30 minutes, or until the potato bricks are tender inside and visibly crisp and browned on the edges.

8. 8

   While the potatoes cook, combine the mayonnaise, honey, barbecue sauce, and Dijon mustard in a bowl. Stir until smooth.

9. 9

   Add water to the sauce a little at a time, stirring after each addition, until it reaches the desired drizzling or dipping consistency.

10. 10

    Remove the crisp potato bricks from the oven or smoker. Top or drizzle them with the sauce, then sprinkle with Parmesan cheese and garnish with chopped chives. Serve hot.

Notes

The creator says the potatoes may be cooked in either an oven or smoker at 425°F for about 30 minutes. Watch closely near the end, since cooking time can vary with potato thickness and the smoker or oven. Serve immediately for the best crispness.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• baked
• smoked
• crispy potatoes
• party food
• American