How to Make Gordon Ramsay Potato Ratatouille

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, potato ratatouille. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Potato Ratatouille is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Potato Ratatouille is something that I’ve loved my whole life. They are nice and they look wonderful.

In a large sauce pot over medium heat, add olive oil and butter. Add onions and garlic, cooking until they become translucent (approximately three minutes). Add tomatoes and simmer until the rest of your vegetables are prepared and sliced. If you have a mandolin, that makes things much easier but you can also do it by hand.

To get started with this recipe, we must first prepare a few ingredients. You can have potato ratatouille using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Potato Ratatouille:

1. Make ready 4 tablespoons vegetable oil
2. Prepare 1 medium onion, chopped
3. Prepare 2 tomatoes, pureed
4. Make ready 2 cloves garlic, crushed
5. Make ready 5 medium potatoes, quartered
6. Make ready 1 medium hoho
7. Make ready 3 tablespoons tomato paste
8. Make ready 1 pinch thyme, turmeric, black pepper,Royce, salt
9. Take Medium zucchini
10. Prepare Dhania

In a cast iron Dutch oven or non-stick pot over medium-high heat, brown the potatoes, celery and onion in the oil. Today, I added a hearty serving of red potatoes and layer of béchamel to traditional ratatouille to make it a hearty winter dinner. Serve it over pasta, or steamed rice and enjoy meatless Monday. Or serve as-is with side of chicken and a bread to scoop amazing slow cooked tomato and cream sauce.

Instructions to make Potato Ratatouille:

1. Heat oil in a pan, add the onions and garlic and cook for 30 seconds until translucent
2. Add in the potatoes and cook stirring for 8 minutes until the potatoes turn brown.
3. Add the pureed tomatoes, paste, hoho, and the rest of the spices except royco cook covered for 20 minutes
4. Add zucchini and cook for another 10 minutes. Mix royco in a half glass of water and add to the pot.
5. Simmer for 5 minutes. Sprinkle the Dhania and serve, I served mine with wali wa nazi and guacamole.

Serve it over pasta, or steamed rice and enjoy meatless Monday. Or serve as-is with side of chicken and a bread to scoop amazing slow cooked tomato and cream sauce. Season with salt, pepper and the nutmeg, then pour over the cream. Remove the casserole dish from the heat and stir in the basil. Lay the potato slices on top of the ratatouille, creating a spiral pattern, then pour over any remaining cream.

So that’s going to wrap this up for this exceptional food potato ratatouille recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!