Roast Potatoes & Onion Gravy
Serves 120 mins prep60 mins cook
A comforting meal featuring crispy roast potatoes, deliciously caramelized onion gravy, and healthy tender stem broccoli along with Linda McCartney sausages. The roast potatoes are made with large potatoes cooked until fluffy, while the onion gravy uses brown onions fried with a blend of sugar, balsamic vinegar, and seasoning. A simple yet effective dish that showcases the flavors of the ingredients mixed with a bit of effort.
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What you need
Instructions
1: Rinse the large potatoes in cold water without peeling them. 2: Cook the potatoes in boiling salted water for 10-15 minutes. 3: Preheat baking tray with a generous amount of olive oil until very hot. 4: Drain the potatoes and roughen their edges in a colander before seasoning them with garlic salt, pepper, and oregano. 5: Roast the potatoes in the oven at 180°C for around 45 minutes, tossing regularly. 6: For the onion gravy, finely slice the onion and fry it in olive oil on low heat until soft. 7: Halfway through frying the onion, add sugar, balsamic vinegar, butter, and seasoning. 8: Crumble in half a beef stock cube and couple tablespoons of flour, mixing well. 9: Add boiling water to the mixture and simmer until thickened. 10: Prepare the broccoli by trimming leaves of tender stem florets and drizzling with oil, paprika, salt, and pepper. 11: Roast the sausages and broccoli together for approximately 15 minutes. 12: Plate the roasted potatoes, broccoli, sausages, and top everything with onion gravy.View original recipe