Firecracker Chicken | Louisiana Kitchen & Culture

Ingredients

• 4 tablespoons Garlic Sauce (recipe follows)
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoon hot chile paste (we used Louisiana Pepper Exchange Cayenne)
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 teaspoon ground cumin
• 4 chicken quarters (about 4 pounds)
• 1½ pounds russet potatoes
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon honey