How to Make Jamie Oliver Potato Ratatouille

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, potato ratatouille. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Potato Ratatouille is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Potato Ratatouille is something which I have loved my whole life.

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

The ingredients needed to make Potato Ratatouille:

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

Steps 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 it up with this special food potato ratatouille recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!