Smoky Bacon-Wrapped Potatoes with Apricot Glaze

Yields7 Servings
20

Bacon-wrapped potato skewers with apricot glaze are a delicious and easy appetiser or side dish to make on the braai. Tender baby potatoes are wrapped in savoury bacon and threaded onto wooden skewers with mushrooms before being grilled to perfection. A sweet and tangy apricot glaze is then brushed onto the skewers, adding a touch of fruity flavour to this already flavorful dish.

Prep Time15 minsCook Time10 minsTotal Time25 mins

INGREDIENTS

 14 baby potatoes(Washed)
 bacon strips cut in half(Cut in the length)
 225 grams mushrooms(cleaned and halved)
 wooden skewers(soaked in water for 30 minutes)
FOR THE GLAZE
 150g butter
 Half cup apricot jam
 1 garlic clove(Minced)
 1 tsp dried parsley
 Salt and pepper to taste

DIRECTIONS

1

Start by boiling the baby potatoes in salted water until they are about 95% cooked. Drain and set aside.

2

Preheat your grill to medium-high heat.

3

Cut the bacon strips in half, and wrap each half around a baby potato, securing it with a toothpick or ensuring that the wooden skewer is enough to secure the bacon.

4

Thread the bacon-wrapped potatoes and the halved mushrooms onto the skewers.

5

In a small saucepan, melt the butter over medium heat. Add the apricot jam, garlic, and dried parsley, and stir to combine. Cook for 1-2 minutes until the glaze has thickened slightly.

6

Season the glaze with salt and pepper to taste.

7

Braai the skewers for 10-15 minutes, turning occasionally until the bacon is crispy and the potatoes are fully cooked and tender.

8

Brush the apricot glaze on the skewers during the last few minutes of braaing, making sure to coat all sides.

9

Once done, remove it from the braai and let it rest for a few minutes.

10

Serve hot and enjoy this delicious appetiser!

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Ingredients

 14 baby potatoes(Washed)
 bacon strips cut in half(Cut in the length)
 225 grams mushrooms(cleaned and halved)
 wooden skewers(soaked in water for 30 minutes)
FOR THE GLAZE
 150g butter
 Half cup apricot jam
 1 garlic clove(Minced)
 1 tsp dried parsley
 Salt and pepper to taste

Directions

1

Start by boiling the baby potatoes in salted water until they are about 95% cooked. Drain and set aside.

2

Preheat your grill to medium-high heat.

3

Cut the bacon strips in half, and wrap each half around a baby potato, securing it with a toothpick or ensuring that the wooden skewer is enough to secure the bacon.

4

Thread the bacon-wrapped potatoes and the halved mushrooms onto the skewers.

5

In a small saucepan, melt the butter over medium heat. Add the apricot jam, garlic, and dried parsley, and stir to combine. Cook for 1-2 minutes until the glaze has thickened slightly.

6

Season the glaze with salt and pepper to taste.

7

Braai the skewers for 10-15 minutes, turning occasionally until the bacon is crispy and the potatoes are fully cooked and tender.

8

Brush the apricot glaze on the skewers during the last few minutes of braaing, making sure to coat all sides.

9

Once done, remove it from the braai and let it rest for a few minutes.

10

Serve hot and enjoy this delicious appetiser!

Smoky Bacon-Wrapped Potatoes with Apricot Glaze
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