Tater Brick Bites

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) (220°C (425 °F)).

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.

   Start 30-minute timer
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.