Roast Potatoes & Onion Gravy

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.