Let's take a moment to thank potatoes. They're comforting, and they serve as the canvas for many of our favorite meals. They hold up our braises and complement our roasts, crisp up after a stint in the oven and soften with a kiss of cream.
Until this show, Gordon Ramsay was on my short list of chefs I could care less about. Here he's charming, laid-back and informative. There are lots of useful tips, the recipes are easy and straight-forward and the food looks delicious!
The potatoes in this recipe are first seared till they are almost cooked tender. Then towards the end of the cooking, the potatoes are seasoned with garlic and mango to prevent them from burning while still flavoring the potatoes.
Compared to more elegant offerings, the lowly potato seems wretchedly unsophisticated in the produce aisle. But hailing from deep within the earth, they're nurturing and reliable in a way other vegetables could never hope to be.
There's nothing more comforting (or impressive) on a cold winter night than a hot gratin from the oven. Here are four easy vegetable sides, a cheesy baked dip, and our favorite French onion soup -- gratinée, of course.