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Roasted potatoes covered in a sweet honey-pastrami sauce.
4 Yukon Gold potatoes, peeled and cubed
2 tablespoons plus 1 teaspoon oil, such as Gefen Cottonseed Oil, divided
3/4 teaspoon salt
1 teaspoon Pereg Pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
3 cloves garlic, chopped
4 tablespoons Gefen Honey
2 slices pastrami, cut into small pieces
1 teaspoon chopped parsley for garnish (optional)
Preheat oven to 400 degrees Fahrenheit.
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 seven to nine 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 two 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, then tenderly mix the potatoes and roast for another 10 minutes.
While potatoes are roasting, add one 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.
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Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
With appreciation to Myrtle & Rum for sponsoring the tablecloth, napkins, and matzah box.
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