uncooked Yukon gold potato(es)
4 medium, cut into bite-size pieces
1½ large, thinly sliced
sweet red pepper(s)
1 medium, chopped
⅓ pound(s), coarsely chopped
½ cup(s), chopped
1 tsp, or less to taste
1 tsp, freshly ground, or less to taste
½ tsp, minced
- Preheat oven to 450°F. Coat a 13x9-inch oven-proof dish or pan with cooking spray.
- Set a medium pan of water to boil over high heat. Parboil potatoes just until fork tender, about 5 to 6 minutes.
- Combine potatoes, onions, red pepper, pastrami, scallions, salt, black pepper and thyme in prepared dish; toss with oil. Bake to desired degree of doneness, rotating dish once or twice during cooking, about 30 to 45 minutes. Yields about 1 cup per serving.