Recipe: Apricot and Chili Glazed Potatoes

Ingredients

• ½ Cup B&R Farms Apricot Chili Spread
• 1 Bag of Baby Potatoes
• 1 Head of Broccoli
• 2 Tbsp Olive Oil
• 1 Tsp Kosher Salt
• 1 Tsp Black Pepper
• 2 Tbsp Soy Sauce
• 1/3 Cup Rice Vinegar

Directions

1. Begin by preparing the potatoes and broccoli. Slice the potatoes in half and then cut the broccoli into small florets. Place them in a medium bowl and then add in the olive oil, salt and pepper. Toss to coat and set aside.
2. Next, in a small sauce pot, combine the apricot chili spread, soy sauce, and rice vinegar. Stir until well combined. Set apricot sauce aside.
3. Roll out a large sheet of tin foil, place the potatoes and broccoli in the center. Add about 5 Tbsp of the apricot sauce to the potatoes and broccoli. Set the excess apricot sauce aside (note: extra sauce can be used as a dip). Next, fold the potatoes up inside the tin foil making sure to seal the edges and poke a few holes in the top.
4. Place on the top rack of your barbecue and heat to ~400°F. Let potatoes cook for roughly 40 minutes or until a fork can be easily poked into a potato.
5. Once done, remove from the barbecue and allow to cool before opening the tin foil (note: it will be HOT!). Remove the potatoes from the tin foil and serve in a bowl. Enjoy!