Bloody Mary Potatoes

For the potatoes:

Preheat oven to 400 F. Line a large rimmed baking sheet with parchment. Set aside.

Add quartered potatoes, olive oil and spices to a large bowl. Stir to combine. Transfer potatoes to your prepared baking sheet and spread them in a single layer. Bake, flipping the potatoes every 10 minutes, for 35-40 minutes, or until golden brown and tender on all sides. Remove from oven.

For the Bloody Mary reduction:

While the potatoes are roasting, heat olive oil in a saucepan over medium heat. Add garlic and diced onion. Cook, stirring often, until translucent, about 3-5 minutes.

In a large measuring cup, whisk together V8 juice, cornstarch, horseradish, ketchup, celery seed, smoked paprika, lemon juice, and hot sauce until combined.

Add the V8 mixture to the saucepan with the garlic and onion. Cook, whisking occasionally, until the mixture thickens and reduces by almost half, about 15 minutes. Add salt and pepper to taste.

Dish up the potatoes. Drizzle the Bloody Mary reduction over the roasted potatoes. Top with chopped parsley.