Bobby Flay’s Top 10 Potato Recipe Videos | Food Network

From Grilled Sweet Potato Wedges to Italian Home Fries, these are Bobby Flay’s top potato recipe videos of ALL TIME! #BobbyFlay #FoodNetwork #Potatoes #Fries
Watch Bobby on #BeatBobbyFlay, Thursdays at 9|8c and #StreamOnMax!
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0:00 – Intro
0:05 – Grilled Potato Wedges
2:12 – Grilled Sweet Potato Fries
4:57 – Grilled Hassleback Sweet Potatoes
8:41 – Mustard Aioli Grilled Potatoes
11:33 – Smoked Chile Scalloped Sweet Potatoes
14:38 – Grilled Potato Salad with Goat Cheese
17:39 – Grilled Sweet Potato Wedges
21:24 – Italian Home Fries
25:02 – German Potato Salad
28:08 – Eleven-Layer Potato Gratin (with Ina Garten)

Get the recipes:
Grilled Potato Wedges – https://foodtv.com/3OVOGTZ
Grilled Sweet Potato Fries – https://foodtv.com/3ycFoMr
Grilled Hassleback Sweet Potatoes – https://foodtv.com/3QG2IIO
Mustard Aioli Grilled Potatoes – https://foodtv.com/3Mfom5C
Smoked Chile Scalloped Sweet Potatoes – https://foodtv.com/3jXzWmW
Grilled Potato Salad with Goat Cheese – https://foodtv.com/3H5UdDc
Grilled Sweet Potato Wedges – https://foodtv.com/2VdcieN
Italian Home Fries – https://foodtv.com/2zgMcch
German Potato Salad – https://foodtv.com/3mOIJJ8
Eleven-Layer Potato Gratin – https://foodtv.com/3elMP8q

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Bobby Flay’s Top 10 Potato Recipe Videos | Food Network

So I’m going to make sort of big, thick wedges. These potatoes are par cooked, so I’m just going to actually finish them on the grill. In America, we call them steak fries in Argentina, I guess they just call them papas alla parrilla. All right. I got my potatoes ready for the grill.

Just a little salt and pepper and some canola oil. We’re going to put the potatoes on the grill and take the steak off the grill. Now we’re talking. So we’re going to grill the lemons. We’re going to use the grilled lemon juice in our dressing for our potatoes. Oh, this is amazing.

All right. There’s our potatoes and we have our grilled lemons. Okay, so now I’m going to make a grilled lemon and black pepper dressing. I’m going to start with a little tiny bit of mayonnaise. I’m just going to make this a little bit creamy. Not a lot of mayonnaise, just a tiny bit.

And let’s see, let’s use some red wine vinegar. Actually, let’s do some sherry vinegar. We’ve been using a lot of sherry vinegar today. I like that. Some sherry vinegar and some lemons. Two kinds of acidity in here, the sherry vinegar and our roasted lemon juice. Little Dijon mustard. Extra virgin olive oil.

And a whole bunch of black pepper because this is a lemon and black pepper dressing, so more black pepper than you put in. Usually it’s going to take some smoked paprika. Just put it right on top of our hot potatoes. Really nice couple of sprigs of parsley.

Then we just take our dressing and just pour it over. Make sure they’re still warm. We want all the dressing to kind of seep into the potatoes while they’re still warm. Looks nice. I’m going to show you how to make a really quick sort of almost like a

Steak fry on the grill, but using sweet potatoes, we have our sweet potatoes that we parboil. So they’re really soft all the way through. I call this backyard cheating, right? You want to par cook them this way, you’re going to guarantee yourself a nice, tender,

Sweet potato. And then we’re going to put them on the grill for all that smoky flavor. Cut them a nice big wedge. This way you’ll have a better chance of them not falling through the grates if you lose 1 or 2. That’s part of grilling. It’s part of the barbecue. It’s okay.

So I’m just going to brush this with a little bit of canola oil, just a tiny bit so it doesn’t stick to the grill, some salt and pepper. Now, when I set up my grill, I like to use a combination of charcoal briquettes and also some hardwood charcoal.

I like to have a hot part of the grill and another part where there’s no charcoal. All right, we have our sweet potatoes. We’re going to put these on the hot part of the grill. We don’t want these to cook slowly.

We actually want them to cook kind of quickly because remember, they’re already part cooked. And I just want a nice crust on the outside. It’s really important to just let the grill do its job at this point. You want them to get nice and crusty.

If you keep moving them around, you’re not going to achieve any color at all and they’ll probably stick to the grill. So we’re just going to let them cook on one side. And while that’s happening, we’re going to throw together our very quick dipping sauce.

It’s just a couple of ingredients, so let’s make it happen. Some Dijon mustard, some whole grain mustard. I’m going to grab some honey, honey and mustard. Great combination goes fantastic with sweet potatoes. Dijon mustard has got a nice spicy flavor to it. And it’s nice and smooth.

The whole grain mustard, also spicy, but it’s got those mustard seeds running through it. So it gives it a little bit of crunch, a little salt and pepper. I can hear my sweet potatoes grilling away. These are ridiculous, but I have to use them. Baby, Whisk. He’s a beautiful. All right.

And then some fresh mint. Let’s grab our sweet potatoes. If 1 or 2 of them get a little charred, you know, that’s okay. They’re not all going to be perfect. That one’s perfect. Sweet potatoes. Take some of our dipping sauce. That’s the key. It’s all about making it so easy for yourself.

If you have the sweet potatoes part cooked, you have a dipping sauce ready to go. Three ingredients and we have sweet potato fries. That simple. Now, sweet potatoes. I boiled the sweet potatoes first, and I like to cook them almost all the way because

I’m going to put them on the grill, but I’m going to put them on sort of a cooler part of the grill, sort of indirect heat as well. I’m just going to be reheating them. All right. So here’s a trick. I take these these tongs, these wooden tongs, and I just make slices.

Whoops. That didn’t work. You don’t want to go all the way down. This is just a guide. But you just. You want to go about three quarters of the way down. Okay. And then all the flavors kind of drip in there. We’re going to use molasses and nutmeg and some rum.

Now we’re going to put these on the grill now. Don’t forget, they’re basically cooked all the way through. But I’m just going to reheat them, get a little charred flavor on there. I’ve created two zones here. Hot, not hot. So lots of charcoal here and none here.

I’m going to put them down with the charcoal is not. I don’t want these to burn. I just want them to heat through. So while that’s cooking, let’s make our butter. It’s a little bit of molasses, some unsalted butter that’s softened. Some orange zest. I have whole nutmeg here.

A lot of people haven’t seen this before. I think it’s a really cool whole spice. I’ll show you what it looks like on the inside of the of the nutmeg. Very cool. And then some salt and pepper, some fresh cilantro.

You’ll see lots of sweet potatoes or yams, depending on who you’re talking to. In the Caribbean and lots of sugar cane there. And molasses is an ingredient that goes really well, especially for things like jerk rub because it’s very, very spicy.

So you want some? A little bit sweet, but it’s not overpoweringly sweet. It’s a little tart and sweet at the same time. That’s why I’m so excited about this kind of food because the flavors just work so well together. There’s lots of different spices working in unison, but when you put them all

Together, it just makes an explosion of flavors. Just combine all these ingredients together. I’m going to get the sweet potatoes off the grill. Make sure they’re nice and hot. Yeah. Good. Because we want the butter to melt.

The idea is to let the butter just kind of melt in between every cut of the sweet potato and a little extra. This is good tasting butter. Kind of open up the slices a little bit. Just beautiful. All right. Just gonna flambé a little bit of dark rum distilled in Jamaica, of course.

Look a little bit of the alcohol out. I’m going to let that burn off a little bit. Okay. I’m just going to pour some of the flambeed rum right on top. It smells good. Now, those are some sweet potatoes. I’m a huge sweet potato fan.

If you put this butter on there with the molasses, the rum, a little bit of orange, it’s just going to wake up the sweet potato. It gives it so much flavor. And these ingredients go so well with the natural sweetness of the sweet potatoes. Plus, look how beautiful they are.

Now we’re going to make some potatoes. It’s all about California on the grill today. These are new potatoes that I’ve actually hard boiled. I just cooked them just till they’re cooked through. We’re going to put a grill pan on top of the grill.

So this way, when I put the potatoes on, they’re not going to fall through, and they’ll be easier to get them off the grill. First, I’m going to cut my potatoes. I’m going to cut them in half and I’m going to make a whole grain mustard aioli,

Which is garlic and mayonnaise, a couple of different kinds of mustard. But first, a little canola oil, some salt and pepper right on my board here. I’m just going to make sure that they’re lightly coated. Put them in this bowl. Let’s make our aioli. Some good quality mayonnaise.

We’re going to put the mustard aioli around the potatoes and then put it on the grill, which is really the opposite way you would do things. Mostly you might want to grill the potatoes and then and serve the aioli on the side.

You can do that. But this is actually kind of cool because it gives it a little bit of crustiness some Dijon mustard. You’ll see mustard flowers all over California, especially in the north, and that’s where the seeds come from. And I just love combining whole grain, mustard and Dijon

Mustard. You get the spiciness from the Dijon mustard, you get that little pop and that texture from the whole grain mustard. It’s really nice. A little bit of honey, some salt and pepper. I’m just going to mix this up. So I’m just going to take a couple of cloves of garlic here.

Without garlic, I would have no life. Making a little garlic paste here so that it really dissolves into the into the aioli. So now we’re going to take some of our aioli and put it over our potatoes. Okay, let’s see what happens.

I want to make sure that I’m putting the cut side down so they get nice and crusty. So I’m going to take some fresh tarragon, some chives and some chopped parsley. Three kinds of herbs. And we’re going to throw these right over our potatoes when they come off the grill.

Here’s a great thing about these pans. You just bring the whole thing right over to the plate. Just drop them on. You can hear the sizzle off the grill. You see how the aioli just crushed it onto the potatoes? A little olive oil looks great. And some of our tarragon parsley and chives.

So simple. It even makes a great appetizer. Lots of mustard, grilled potatoes. Lots of flavor. That’s very satisfying. I’m going to make some scalloped sweet potatoes with some smoked chilies. The first thing we’re going to do is peel the sweet potatoes. Make sure you get all of the skin off.

Okay. Now we can actually slice the sweet potatoes. And this is known as a Japanese mandolin Japanese slicer. They’re very, very sharp. So you need to be careful. And we’re going to get these very thin slices of sweet potatoes. Now, once it gets close to the blade, don’t take the risk.

There’s always another sweet potato, but there may not be another finger. See, I stop right about there. Okay, Now we have the sweet potatoes and some heavy cream and some chipotle puree. And basically what’s going to happen is we’re going to layer the sweet potatoes into this

Pan. A layer of sweet potatoes, a layer of the cream. We’re going to flavor the cream with the Chipotles until it gets to the top. And then we’re going to bake it in the oven. So let’s begin. First thing we need to do is make the chipotle cream.

So we’re just going to pour the cream into this bowl and then put some of the chipotle puree in here. And you know, the Chipotles are going to be smoky. They’re going to be fiery, and they lend itself really well to the sweet potatoes

Because when they cook, the natural sugars come out of the sweet potatoes and the balance between the sweetness of the sweet potatoes, the heavy cream and the smokiness of the Chipotles go really well together. Okay, let’s begin. We just lay the sweet potatoes down. And then a layer of the cream.

Very thin layer. Just a just a little bit to cover. Then you just keep repeating the process. Be careful not to put too much cream down cause you don’t want it to get too soupy. And then about every every 3 or 4 layers, just a little salt and pepper to make sure

All those flavors come together. If it’s starting to get a little soupy, you can just kind of force the liquid to the top. See that? Okay. We’re going to put this in the oven at 375 degrees for, you know, about an hour. See how it’s bubbling on the outside.

And this is what you want to see. Okay. How the the cream has become part of the sweet potatoes. That means that the cream is reduced in the oven and, you know, sort of thickened and made the sweet potatoes and the cream and the chipotles all just one big, luscious side

Dish. All right. So we’re going to make a grilled potato salad here with a vinaigrette made out of lemon juice, some Dijon mustard. We’re going to put some goat cheese in there as well. But let’s make the dressing okay.

The first thing I’m going to do before I forget is before I cut the lemons to get the juice out, I’m going to use a zester and harvest some of the zest off of the outside

Of the lemon. I always like to say, you buy a lemon, you get zest for free, and there’s tons of flavor in the zest and you get the juice. Some Dijon mustard. These ingredients you’re going to find even in your everyday supermarket, some lemon.

I’m going to add just a tiny bit of honey. Just to kind of balance out the mustard and the vinegar. Slowly add some olive oil. We’re going to put the potatoes on the grill in just a second. It’s good to have the vinaigrette ready so that you can actually dress it while the

Potatoes are still warm. We’ll just make the potato salad that much better. Chop up some fresh tarragon. And I like the idea of sort of reinforcing the tarragon from the chicken to the potatoes. Remember, we have the tarragon in our salsa verde as well. Some salt and pepper.

Let’s give this a taste. Very nice. A little more olive oil. It’s pretty lemony. It’s not a bad thing. All right. We’re going to get our potatoes going. All right. So these potatoes, I par cooked for about eight minutes.

So the one thing about a gas grill, especially for somebody that doesn’t have a lot of experience cooking chicken outside, we know that the heat is going to be even and consistent. Charcoal grill, you’re probably going to get more flavor from from the charcoal itself, but it’s a little bit harder to control.

All right. So I’m going to cut my potatoes up in quarters. We’re going to get a nice char on the potatoes, make sure that they’re cooked all the way through. But we’re going to put them in this basket so that they’re easy to kind of get off the grill.

And that’s the key. If you put these on individually, you’re bound to lose a few. Okay, So we’re going to put these back in the bowl for just a second. Little canola oil. Some salt and pepper. Just to grill the potatoes. You can put them right into our grill basket.

Make sure they’re evenly distributed. Pop them on the grill. It’s that simple. Nice, crusty potatoes. And we have our dressing. What I like to do always is I like to actually dress the potatoes while they’re still warm with the dressing. So it’s really important to keep the dressing sort of at the ready.

All right. So I’m going to add a little goat cheese and some arugula to this. The goat cheese has that pungent goat flavor, but it also gives it some creaminess. A little salt and pepper. And we’re just going to fold it one time.

Otherwise, we’re going to wilt the arugula too much and the goat cheese will actually get a little messy as well. Here we go. Beautiful potato salad. All right. So we’re going to make some grilled sweet potato wedges with a molasses butter. And I’m going to add some orange to that as well.

But first thing I’m going to do is get the sweet potatoes on the grill. Now, what I did was I par cooked these first I boiled them for about 15 to 20 minutes until they’re soft all the way through. And then you want to let them cool.

Now you can do a couple of different things. You can actually cut them into wedges, which is nice. It’s a cool shape and they have a lot of surface area for some charring, or you can cut them into circles like that. So I think we’ll do a little bit of each.

Smaller wedges makes it a little more interesting. So we’re just going to brush with a little canola oil and salt and pepper. And that’s something you hear me say a lot for vegetables, for meats. I really keep it simple.

I don’t mix it up when it comes to how I’m going to grill things. I bring all the flavor to the party either by using spice rubs or glazes or barbecue sauces. But when I’m grilling something, it’s usually canola oil, salt and pepper,

Because you’re always going to have those things in the pantry. A little salt and pepper. Let’s go to the grill. All right. We have a nice hot grill here and we part cook the sweet potatoes so that all we’re really doing is kind of heating them through and trying them on the outside.

All right. While those are cooking, we can make our molasses butter very quickly. I’m just going to take some butter. That’s completely soft. You see how nice and room temperature that is? A little salt and pepper. Some orange zest. Orange and molasses goes really well together. And I’m making a compound butter.

Chefs make compound butters all the time. Just some unsalted butter. And then you can add any kind of flavor you want. It can be an herb butter like basil. It could be a honey butter. I make an orange honey butter for biscuits, but I love the idea of molasses for these

Sweet potatoes and just a pinch of cinnamon. And you want to make sure your butter is ready to go when your sweet potatoes come off the grill because we’re going to actually paint them with the butter while the sweet potatoes are still warm. All right, let’s flip our sweet potatoes.

Beautiful char on the outside. Remember, they’re already cooked through, so we’re just getting some color on them and some of that smoky flavor. Perfect. Let’s quickly slice up some green onions. This will be the garnish on top of our sweet potatoes. Let’s get them. And I like the idea of having different shapes.

It looks nice. All right, So when they’re still warm, take your butter and just quickly brush the molasses butter on them. We don’t want to drown them in butter. We just want to enhance the flavor of the sweet potatoes with the molasses, the butter, the orange, the cinnamon.

It’s beautiful. And, you know, don’t forget, we’re cooking some southern food here. Sweet potatoes, southern molasses, one of sweet potatoes. Best friends. Look how beautiful that looks. A little sprinkling of green onions. There we go. Let’s give it a test. I’m a huge sweet potato fan.

Love, love, love. Sweet potatoes because it has a really nice natural sweetness to them. But then you add a little butter with some of the molasses. It just brings out the natural sweetness of the sweet potato even more so. And this is just an easy way and it’s quick.

It doesn’t take any time at all to get that southern flavor going right in your own backyard. Today we’re going to make an Italian style, sort of a Tuscan style. We’re going to use some sausage peppers, some rosemary parsley, some fresh herbs. That comes in later.

Okay. So what we’re going to do first is we’re going to take some hot sausage and some sweet sausage. And basically the way you can tell the difference is, you know, the hot is redder and the sweet is paler.

You know, the hot usually has some kind of hot red pepper in there to make it spicy. And then we’re going to also need some onions and some garlic Tuscan home fries. It’s got to start with onions and garlic, right?

Crush our garlic up and you want to crush this very well because, you know, we don’t want big pieces of garlic running through our home fries. Then we’re going to take our sausage and we’re going to take it out of the casing.

We’re going to take a little bit of butter, then our onions. A garlic. So I have to cook that. I’m going to take some. Sweet red and yellow peppers. Dice these up as well. And these are raw. So we want to cook these a little bit. Then we’re going to take our sausage.

I’m going to saute our sausage. Right. With the onions, the garlic and the peppers. And this is where a lot of the flavor is going to come in. I’m going to dice up our new potatoes. Now, you can use Idaho potatoes if you wanted to.

New potatoes, fingerling potatoes, any kind of potatoes you want. But what I suggest is that you cook them first. You can either boil them in water, which is what we did here, or you can roast them or

Bake them in the oven. And then what I like to do is just kind of dice them like this because I want to get as much surface area with the potato exposed to the griddle. So we get a nice sort of crusty texture. Let’s get our potatoes on here.

We’re going to season this with some salt and pepper and then some paprika as well. All the best Greek diners in my neighborhood in New York. They add a little paprika to it and gives it a really nice color. I’m going to coarsely chop some flat leaf Italian parsley.

I’m going to use a little bit of rosemary as well. You know, Rosemary is a very strong flavor. You always hear me say, like, always add the fresh herbs at the very end. The one exception might be Rosemary.

Just because it’s not a bad idea to kind of let the Rosemary Cook get a little softer and also kind of mellow and flavor just a little bit. So I’m going to put a little bit of the rosemary in right now and we’ll save the parsley for the very end.

Okay. So if you notice, I haven’t really touched this yet because I really want the potatoes and the onions and the sausage to really sort of get a really nice crust on the outside. And if I keep moving it around, that’s not going to happen.

You can see some of the potatoes are starting to get a really good crust on the outside. It smells amazing. See how nice and crusty it’s getting on the underside? So now we try to flip the potatoes that have not been flipped on this side.

And we do the same thing on the other side. And if the potatoes start to break up a little bit, that’s good. I don’t want al dente home fries. No interest. So we’re going to put some parsley on top. And we’re just going to fold this in and then we’re done.

Can you see the parsley at the very end? Just adds a really nice hint of freshness. Okay, gorgeous. Maybe just like a little sort of splattering of extra virgin olive oil. Keep it in the Tuscan style, and then a couple of parsley leaves atop.

I’m going to get the German potato salad going here. New potatoes just for flavor. I’m just going to chop up a couple of onions and cold water. Okay. Put these on the fire. Salt. Got to put some salt. Let them cook. This is going to be for the potato salad.

Get a nice, smoky slab. Bacon. I mean, really, how many better things in the world are there than bacon? I mean, you put bacon in something. It tastes good. People love bacon. I do, for sure. Well, just the kind of cook, actually.

A little slowly on the fat renders and it gets nice and crispy. Potatoes. Actually, they have a little ways to go. We can let those cook. And as they cook, we can actually strain out the bacon and start to make the vinaigrette, the dressing for the potato salad.

I’m going to strain all this out while the bacon I’m going to put this back on the fire. Heat that up a little bit. We’re going to cook the onions right in there. Right in the bacon fat. All right, let’s train out the potatoes. This is the way you check them.

Knife goes in without any resistance. They’re done. All right, here’s the key. Whenever you make potato salad, any kind of potato salad, you want to cut up the potatoes and you want to dress them while it’s still warm. Why? Because the starch is going to be sort of open.

The pores are going to be open. It’s going to be a lot easier for the dressing to become part of the potatoes. And that’s what you want. Otherwise, if the potatoes are too cold, the potatoes will actually repel the dressing.

And we don’t want that. We don’t want we don’t want all these separate flavors. We want it all to be one. Let’s get these into here. Let’s make the dressing bacon. Vinegar, add to our onions and our bacon fat. Scallions. With lots of green onions in here. Okay. It’s a mustard.

Some olive oil. Salt and pepper. Let’s fold it in. See what happens here. See, this is not a mayonnaise based potato salad. This is more like a vinegar based potato salad, a little bit of olive oil, some mustard, bacon, scallions that good bacon fat. No doubt.

Bobby and I are co-hosting Thanksgiving dinner next week. And to leave nothing to chance. Bobby always does, but I don’t. We’re road testing all the recipes in advance, so. Including Bobby’s 11 layer potato gratin? Yes. Do you actually count the layers? Let’s put it this way.

The number 11 is basically the way I measure. It’s kind of 11. It’s a figure of speech. It just gives you like a sense of what it’s going to look like. Lots of layers of potatoes. And the great thing about this is that it’s really less than a handful of ingredients.

It’s Idaho potatoes that have been peeled and sliced very thinly on a mandolin. And I love that you’re drying them. I’m drying them a little starch out and then some heavy cream, some salt and pepper. Oh, we can do this. That’s exactly right. Fabulous. So. So how do you make this? So basically.

You put one layer of potatoes down and I’m going to ask you to take the cream and just. And just. Just pour it on. Pour some cream on top. Exactly. This isn’t even cooking. No, exactly. This is great. This is layering. Pour a little cream. Cream? You tell me how much?

Just kind of. Sort of wet potatoes. Okay. Just to wet it. Okay. And then the nice. Thing is, this is all in advance, too, right? This is our theme. Make an advance. That’s perfect. Is that perfect? Okay. And then a. Little salt and pepper. Okay. On every layer. Okay, So. This is something.

That you’re really great at, which is making sure that you season every layer. Everything you do, a lot of things are seasoned at the end and all it just sits on the outside. Exactly. Right. So that’s layer one. Yeah, Layer one. So you just basically sort of layer one.

So basically it can be six layers, it can be 15 layers. You want to go almost to the top of whatever your casserole dish is. And then what happens is, you know, after we get this done, we put it in the oven covered so that the potatoes actually cook. Exactly. Yeah.

It doesn’t dry out. It doesn’t dry out. But eventually we want the cream to become part of the potatoes and we do a beautiful job. So what’s going on here with the shallots? Yeah. So the shallots, shallots and butter and a pinch of sugar and a little salt and pepper,

And we’re just going to caramelize the shallots. And when the gratin is done, we’re going to put the shallots and some fried sage on top. Ooh. You know, kind of bring in some of those Thanksgiving flavors. Okay, cool. Okay. Okay. So salt. Yeah, a little more salt and pepper and basically that’s it.

And I just give it the test here. You see, I know you kind of push it down and you can see the cream coming. And that’s when you know it’s right. That’s when you know it’s right. And now we can actually put this in the oven.

Okay. We’re going to cover it for the first 30 minutes, 375 degrees just with some tin foil. And this will actually help the potatoes cook get nice and soft. Yeah, exactly. And then after 30 minutes, we’ll take the cover off and we’ll get that nice great.and

Look. That sounds good and feel all right. We’re going to fry some sage. So if you would be so kind as. To do that. Pour some canola oil in there about 350 degrees. And sage is one of those things that, you know, it’s so Thanksgiving.

The only thing I will caution to anybody that wants to do this is just be careful because, you know, any of the moisture in the sage will make it sort of pop. Yeah, Let’s see. There you go. Perfect. Perfect. Whoa. Gorgeous. Brings excitement to the kitchen.

You can really smell the sage when it hits it. So how long does this take? Probably about 30s or so. Oh, this is fabulous. It goes. Very quickly. Look how easy that was. That was really no big deal. Not at all. Right? Exactly. Get this out of here.

Get that. That’s cool. There we go. Fabulous. And I just always put a little salt while they’re still wet. From the oil. So it sticks to it. It sticks to it smartly. Okay, I’m going to grab the gratin. I smell potato gratin. And I know I was involved in making this. It’s amazing.

And look how gorgeous that is. It’s just That’s it. It’s just potatoes and cream, salt, salt and pepper and that’s it. And it gets that, that sort of thing. So now what we can do is take some of our shallots, our shallots.

Those are just a little bit of sugar and some butter and just cook. Down crispy and sweet and caramelized. Very slowly for about 30 minutes. You have the dumpster dumpster method. Exactly. Let’s get him out there. Oh, that’s gorgeous. And listen.

You know, to me, I always say, like, everything good starts with onions and garlic. It’s like, you know, it’s, you know, shallots are just so incredibly savory, especially when you caramelize them like this. Like, how gorgeous is this? It just brings it fabulous. It brings an amazing dimension to it.

And then fried sage. And fried sage on top. I don’t know. Might not make the table. I know. I know. There’s heavy competition here. Well, if this. Doesn’t make the table, I’m taking this home. Okay? It made the table. I don’t even have to taste it. That’s just great. And don’t forget, the.

Sage is really strong, right? So you we want to caution people just to kind of use a little bit of it because you don’t want it to take over the flavor. Sage is actually one of the strongest. That and oregano. Fresh oregano. So do we get to taste this? Yes. Let’s taste it.

Wow. How gorgeous. Gentlemen, start your spoons. Yeah, the shallots are crispy, Potatoes are perfectly cooked. You don’t really taste the cream, but it’s all part of it. Oh, it’s definitely in there. It’s not that this is going to be on the table. It’s going to be the first thing on the table.

All right. That is so good.