Comments on: Gordon Ramsay’s Potatoes Boulangère Recipe from The F Word

By: Lauren

Lauren — Mon, 14 May 2012 01:58:56 +0000

I also agree that the cooking time needs to be almost more than double…I have had mine in for 40 minutes now and the potatoes are still crunchy

By: Eva Raphael

Eva Raphael — Fri, 03 Feb 2012 10:13:43 +0000

A round of applause for your article post.Thanks Again. Really Cool.

By: FoodieFan

FoodieFan — Wed, 15 Jun 2011 18:19:29 +0000

Mmmmm rosemary! Always a fave!!! Hey, what do yall think that show Extreme Chef show is going to be like? It starts soon doesn’t it??

By: Rinel M.

Rinel M. — Mon, 28 Mar 2011 06:48:13 +0000

Really good recipe… goes well with any roast!
Love it!

By: Beverley Colville

Beverley Colville — Sat, 12 Mar 2011 19:11:49 +0000

Just absolutely deliciously, especially if you like onions.

By: Kitchen-Curse

Kitchen-Curse — Tue, 08 Mar 2011 08:30:22 +0000

Great recipe (and it tasted great), however given I can mess up any recipe my top layer was potato’s and they turned out chewy. Does anyone know what I did wrong, looking at the pic I’m guessing the top layer should be onions and I should probable use more oil on top…. recommendations?

By: Catering i taastrup

Catering i taastrup — Wed, 23 Feb 2011 07:02:10 +0000

Very nice recipe – Taste so delicious

By: Chef Marco

Chef Marco — Thu, 27 Jan 2011 20:27:18 +0000

Excellent recipe! But I do too agree about leaving this dish in the oven for longer to help let the chix broth evaporate more and become thick and creamy. I also like to add Shredded ramano or parmesan cheese to the top to add more richness.
Delicious!! Thanx Chef Ramsey!

By: Grendel

Grendel — Thu, 27 Jan 2011 14:23:31 +0000

And one thing… Recipe says chicken stock in 2/3 ful.. It’s way to much!

By: Grendel

Grendel — Thu, 27 Jan 2011 12:50:39 +0000

C: if you slice tomatoes really paper-thin, there should be no problem with cooking it.