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Crispy Roasted Potatoes with Mushroom-Ketchup Gravy

Ingredients
    Potatoes
  • 2 lb Yukon Gold potatoes
  • 2 tbsp olive oil
  • 1 tsp rosemary
  • Salt and pepper
    • Mushroom gravy
  • 2 tbsp butter
  • 2 tbsp rice flour
  • 1 1/2 cups vegetable or chicken stock
  • 2 –3 tbsp thick mushroom ketchup
  • 1 tsp Dijon mustard
  • Black pepper
Instructions
    Potatoes:
  1. 1
    Cut into chunks, parboil for 7–8 minutes, drain and rough up the edges, then roast at 425°F for 30–40 minutes, turning once.
    2. Mushroom Gravy:
  2. 2
    Melt butter, whisk in rice flour, and cook for 1–2 minutes. Add stock gradually, whisking until smooth. Simmer until thickened, then stir in the mushroom ketchup and mustard.
  3. 3
    Taste before adding salt because the ketchup will already contribute seasoning.
  4. 4
    The gravy will provide a good second use for Wednesday's condiment, though I’d start with just 2 tablespoons and taste before adding more.
Read it online: https://wayfarerspantry.com/thepantry/recipe/crispy-roasted-potatoes-with-mushroom-ketchup-gravy/