Ingredients:

• 2 lbs. red potatoes cut into 8ths  Mine were very large but if yours are small you may wish to only 4th them
• 3 TBSP butter
• 1 medium minced Vidalia onion
• 3 stalks of celery sliced thinly
• 12 oz. finely diced deli Pastrami – I used turkey pastrami and it was fine
• 2 cups of low sodium chicken stock
• olive oil
• sour cream and chives for garnish

Directions:

Place potatoes on a cookie sheet and drizzle well with olive oil.  Rub them lightly around the pan so they do not stick while cooking.  Bake at 350 for 40 minutes to 50 minutes.  You want them brown and crispy on the outside but soft inside.

1. When potatoes have been in the oven about 20 minutes in a large pot on the stove top melt the butter over medium heat.
2. Add the onion and cook until it starts to turn translucent, about 5 minutes.  Add the celery and cook over medium low heat until the onion and celery are well browned.  This will take about 10 more minutes.  Stir occasionally to keep them from burning.
3. Add the diced pastrami and chicken stock to the pan.  Bring to a slow boil and turn down to simmer for 10-15 minutes and the stock will begin to evaporate.
4. Remove potatoes from the oven and plate in a bowl.   Place a scoop or two of the pastrami over the potatoes and add a bit of the sauce from the bottom of the pan to the bowl.
5. If you like add a dollop of sour cream to the top and a sprinkling of chives prior to serving.