Delicious yet unique roasted potatoes covered in a sweet honey-pastrami sauce 

Yield: 4–6 servings

 

Ingredients:

4 Yukon Gold potatoes, peeled and cubed

2 tablespoons plus 1 teaspoon oil, divided

¾ teaspoon salt

1 teaspoon pepper

½ teaspoon paprika

½ teaspoon garlic powder

3 cloves garlic, chopped

4 tablespoons honey

2 slices pastrami, cut into small pieces

1 teaspoon chopped parsley for garnish (optional)

 

Directions:

Preheat oven to 400°F.

Peel and cube potatoes and place in a large pot.

Cover potatoes with cold water.

Add salt.

Bring to a boil, then continue cooking for an additional 7–9 minutes or until potatoes are tender.

Drain potatoes and set aside until dry.

Prepare a baking sheet with parchment paper and cooking spray.

Add cooked potatoes to baking sheet.

Drizzle 2 tablespoons oil, salt, pepper, paprika and garlic powder onto potatoes and toss until well-combined.

Spread out evenly on tray.

Roast in oven for 30 minutes.

Mix potatoes tenderly and roast for another 10 minutes.

While potatoes are roasting, add 1 teaspoon oil and minced garlic to a small pot.

Sauté garlic until fragrant and golden.

Add honey and pastrami and sauté for another minute or so.

Remove potatoes from oven, add honey-pastrami mixture, and mix.

Plate potatoes and garnish with chopped parsley, if desired.