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:
- Preheat oven 200ºC/180ºC fan.
- Peel the potatoes and cut into large chunks.
- Bring a large pan of salted water to the boil, add the potatoes and cook for approx. 3 minutes.
- Drain, put them back in the pan and give them a little shake to bash the edges.
- 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.
- Cook for an hour, shaking the pan a couple of times during cooking.
For the gravy:
- 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.
- Continue to whisk until the gravy thickens. Add gravy browning for a darker colour.
Serve with your roast dinner or as a side!