Ingredients:

For the roasties

  • 1.5 kg floury potatoes, Maris Piper or King Edward
  • 5 tbsp veg oil
  • 1 sachet of Freja Instant Bone Broth (beef or chicken)
  • salt and pepper

For the gravy

  • Meat drippings
  • 50g approx.. flour for thickening
  • 500ml of Freja Bone Broth (Beef or Chicken)

Method:

For the potatoes:

  1. Preheat oven 200ºC/180ºC fan.
  2. Peel the potatoes and cut into large chunks.
  3. Bring a large pan of salted water to the boil, add the potatoes and cook for approx. 3 minutes.
  4. Drain, put them back in the pan and give them a little shake to bash the edges. 
  5. Pour the oil into a roasting tin. Place in the oven for a few minutes until oil is hot. Tumble in the potatoes and coat in the oil, cover in the stock and toss again.
  6. Cook for an hour, shaking the pan a couple of times during cooking. 

For the gravy:

  1. Using the baking dish with the drippings from your meat, on the hob over medium heat, add your flour, whisk ensuring you scrape the sides.
  2. Continue to whisk until the gravy thickens. Add gravy browning for a darker colour.

Serve with your roast dinner or as a side!