How to make it

  • Peel and cut up potatoes into desired sizes (the smaller, the more crunchy bits)
  • Line a baking tin with foil
  • spray or lightly coat foil with oil
  • spread potatoes on try
  • spray or lightly coat potatoes in oil
  • sprinkly on herbs to taste. use all of these herbs or any combination of them. these herbs are usually tollerated by people on the low FODMAP diet but please check your individual tollerance.
  • roast potatoes in an oven set to 200-250 degrees C (depending on oven efficiency and whether fan forced. the temp isn't too important though, they'll cook either way)
  • while they cook, make gravy:
  • melt butter in a saucepan
  • stir in flour (more flour for a thicker gravy so experiment to get your desired consistency)
  • if you would like browner gravy, stir this mixture till the flour browns but don't let it burn
  • pour in water (or stock if not using stock cubes) - works best if you boil it first but its not necessary
  • stir (use a whisk if you have one to help prevent lumps - corn flour is great for lumpless gravy but I can't eat it) until the gravy thickens
  • add in stock cubes to taste
  • serve and enjoy
  • NB. for those who are more health conscious, this gravy is very salty so you may want to use less stock or home made stock. meat juice also makes it really tasty if you're having it with roast meat.
  • you can omit the butter in the gravy if you want too and just add the water and flour at the same time. using butter is just the traditional way but I hardly ever do that now days.

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