Bone Marrow Gravy with Roast Crispy Potatoes Recipe

Bone Marrow Gravy with Roast Crispy Potatoes Recipe

This is a classic combo where the bone marrow gravy is served on the side or drizzled over the roast potatoes for extra flavour.

Ingredients:

  • Kettyle Bone Marrow
  • 1 lb small potatoes (baby potatoes work well)
  • 2 tbsp olive oil
  • Salt and pepper
  • 2-3 tbsp fresh rosemary, chopped (optional)
  • 1 small onion, finely chopped
  • 1 cup beef or veal stock (or vegetable stock)
  • 1/4 cup red wine (optional, for extra depth)
  • 1 tbsp flour (optional, for thickening)
  • 1 tbsp butter (if not using marrow)

Instructions:

For Crispy Roast Potatoes:

  1. Preheat the oven to 220°C.
  2. Wash and peel the potatoes (optional), then cut them into quarters or halves.
  3. In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-12 minutes until just tender but not falling apart.
  4. Drain the potatoes and let them dry for a few minutes. Once they’re a bit dry, toss them in olive oil, salt, pepper, and rosemary.
  5. Spread the potatoes on a baking sheet in a single layer and roast for 30-40 minutes, flipping halfway through until golden brown and crispy.

For Bone Marrow Gravy:

  1. Take out our bone marrow and grate what's needed then place it aside
  2. In a skillet, melt the bone marrow over medium heat. Add the chopped onion and sauté until soft and caramelised (about 7 minutes).
  3. If desired, sprinkle the flour over the onions to make a roux and cook for 1-2 minutes to get rid of the raw flour taste.
  4. Add the beef stock and wine (if using), and stir to combine. Let it simmer for 10-15 minutes, reducing to a thick sauce.
  5. Once the gravy has thickened, add the bone marrow and stir it in until melted and incorporated. Taste and adjust the seasoning with salt and pepper.
  6. Serve the crispy roast potatoes with a generous drizzle of the bone marrow gravy.
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