serves
4-6
prep
10 minutes
cook
1 hour
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 1 kg new potatoes, unpeeled
- 150 ml vegetable oil
- 50 g butter
- 50 g plain flour
- 2 cups (500 ml) chicken stock
- 2 tbsp instant gravy powder
- 1 tbsp dark soy sauce
- 200 g mozzarella (semi-dried, i.e. the kind used for pizza, not fresh), cut into 2 cm cubes
Instructions
- Preheat the oven to 220˚C (fan-forced). Place the potatoes in a medium saucepan and cover with cold water. Bring the water to a simmer and cook for about 10 minutes, or until a sharp knife can be inserted and removed without resistance. Drain the potatoes, allow to air dry and cool, until cool enough to handle. Roughly crush the potatoes and place into a baking tray with the oil. Roast for 45-60 minutes, or until browned and crisp.
- While the potatoes are roasting, heat a small saucepan over medium heat. Add the butter and once melted, stir through the flour. Gradually add the stock a little at a time, stirring well after each addition to ensure a smooth consistency. Combine the gravy powder with ½ a cup of cold water, then whisk the paste into the sauce until the sauce thickens. Stir the dark soy sauce through the gravy.
- Season the cooked potatoes well with salt and transfer to a serving plate. Scatter with the mozzarella and ladle the hot gravy over the top.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
