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Everyone’s always looking for another way to serve potatoes on Pesach, and here’s a real winner! The piquant flavor of the meat sauce enhances the earthiness of the humble potato, which makes this dish extraordinary. Feel free to substitute pulled beef for the pastrami, if your minhag excludes smoked meat on Pesach — it works just as well.
12 Yukon gold or small Idaho potatoes, unpeeled
1/2 cup oil
salt, for sprinkling
pepper, for sprinkling
Gefen Paprika, for sprinkling
2 large Spanish onions
oil for sautéing
4 cups diced vine-ripened tomatoes
4 tablespoons dark brown sugar
1 tablespoon Heaven & Earth Lemon Juice
1/4 cup Tuscanini Apricot Jam
1/2 teaspoon salt
black pepper, to taste
1/2 pound (225 grams) pastrami slices, diced (or pulled beef)
Preheat oven to 425°F (220°C).
Wash and dry potatoes. Cut a thin slice off the bottom of each potato, just enough so they don’t roll. Cut thin slits across the potatoes with a sharp knife, taking care not to cut all the way through. Brush potatoes generously with oil, and sprinkle with salt, pepper, and paprika. Place on a lightly greased baking sheet and roast for about an hour, basting every 15 minutes and separating the slices slightly with a knife to get some of the oil and spices between the slits.
Meanwhile, in a deep frying pan, sauté the onions in oil until soft and golden brown. Add the rest of the sauce ingredients except for the pastrami and bring to a boil. Once the sauce is boiling, lower heat, and simmer for about 20-25 minutes, stirring occasionally to prevent burning. Leave the pot uncovered so the liquid can evaporate and the sauce will reduce and thicken. When done, add the pastrami and cook for an additional 15 minutes.
Remove potatoes from oven and top each one with several heaping spoons of the meat sauce. Return to oven for an additional 15 minutes to set.
Photography by Moshe Wulliger Styling by Renee Muller
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advance prep and if not can i make them in advance and keep them in the fridge?
can i freeze these?