Ingredients
1 pound Yukon Gold potatoes (about 3 medium), cut into 1/2-inch cubes2 medium leeks (white portion only), thinly sliced2 tablespoons canola oil, divided 1/2 teaspoon pepper, divided 1/4 teaspoon salt, divided 3 tablespoons Dijon mustard3 tablespoons honey3/4 teaspoon curry powder1 package (17.6 ounces) turkey breast cutletsOptional: Minced fresh cilantro or thinly sliced green onions
Preparation
Preheat oven to 450°. Place potatoes and leeks in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Stir to coat. Roast 15 minutes, stirring once.
Meanwhile, in a small bowl, combine mustard, honey, curry powder and remaining oil. Sprinkle turkey with remaining salt and pepper.
Drizzle 2 tablespoons mustard mixture over potatoes; stir to coat. Place turkey over potato mixture; drizzle with remaining mustard mixture. Roast 6-8 minutes longer or until turkey is no longer pink and potatoes are tender. If desired, sprinkle with cilantro or green onions.
