Herbed Garden Potatoes - Bruno Albouze
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- Опубліковано 30 вер 2024
- A gingered baby potatoes side dish packed with fresh herbs!
To get the full recipe go to brunoalbouze.com
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Showed this video to my girlfriend, and she said Bruno looks like a hitman and these videos are just his cover. I replied "maybe you're right - after all, he's the real deal"
haaaaaaaa he does look like the guy scarface double crossed at the end of that movie.
finally something us mere mortals can hope to cook.
If I can hope to get my hands on fresh tarragon.
That oyster tale threw me for a loop. I was half expecting "so I had to eliminate him." Anyway, thanks chef! This is a great little recipe.
lol!😂
You are the Bob Ross of the culinary industry , amazing video.
There's something very satisfying to watch you cooking
You are so nice and funny and your recipes are so delicous and professional. You always share great videos. Thank you so much! Greetings from Mexico🌹
Denisse Santilla'n, you should come to here NYC if you want to cook..many Mexican work in best restaurants
Very nice recipe again my friend ... Merci beaucoup mon ami pour cette recette et j'adore cette chaîne ... Bonjour de FRANCE 💖💖💖💖💖💖💖💖💖
As always amazing masterpiece magnificent gorgeous dish stunning phenomenal 🤩🔝🔝🙌🏻💯
I’m with you on the potato dishes 🥔!!
01:57 a Main Villain Movie Monologue right there, ladies and gentlemen.
I never thought about cooking potatoes with ginger! Will have to give it a try! Thanks Bruno!
You are simply amazing...... Love all your recipes and the passion with which you make your dishes.... delightful to the senses
It looks very Delicious .
I love your recipes and I have learned many skills of chopping vegetables and Cooking .
I made these this past weekend and I do not think I will ever make potatoes any other way again. The flavor of the ginger and herbs was amazing. I will actually use that as a sauce over things like grilled chicken, or corn on the cob, the possibilities are endless. Just one note though, in the recipe it calls for a tablespoon of each herb. Double that at least to get enough herbs. I will be making them again this weekend. And the left overs held up great in the fridge to be served again the next day rewarmed up. Thank you Bruno for such a delicious dish.
Thank you . Superp cooking health ,clean , and delicious .The art of cooking , health and healing . Yo you put your heart and soul into it . Comes effortlessly .
Ok, as a genuine Frenchman, you are allowed to pronouce Herbs sans "H". But not Americans..
agreed. on their Fillay of fish
Классный рецепт блюда. Очень захотелось его приготовить.Спасибо вам огромное. У меня тоже новинка. Заходите на мои вареники с картошкой в азиатском стиле. Буду рада.
Please make a pan seared steak with garlic butter and rosemary.
You are the best chef merci pour les recettes que vous partagez avec nous thank you 🙏
Oh my this is a beautiful dish, thank you
Bruno I just want to thank u for hearing our request for savory foods no matter what they are...
The taste and aroma of aromatic herbs with tender and succulent baby potatoes. Keto was a no go and this is a perfect way to celebrate. Balance and Variety is a Beautiful Life!
When you use the different knife's for the different things, is it just to show that you can use any knife if you know how to use it, or do you mean that the knife you're choosing is the best option?
The knife he chooses is the best option.
I love these recipes that are more feasible for an amateur or home cook but still look so incredible and delicious!
Finally a recipe I can actually make.... ;D
Those are the sexiest potatoes ever.
Excellent steak chef!
so dramatic and sexy. haha
As always - a masterpiece of cooking and aesthetics 💎💎💎👏👏👏
Les mets les plus simples sont les meilleurs salut
You do everything professionally! Like this dish with potatoes!
Washing my “erbs” is like my favourite thing...
Hey Bruno Where's your restaurant in SoCal ?
Coming soon 🤗
I have learn so many techniques and recipes from you sir Bruno albouze I remember I was in my grade 10 I saw your video about ratatouille since then i always wait for your new post my favorite was the apple pear hazelnut lemon peach cherry desserts😍😍😍 and the 2 videos on how to make pink praline and pink praline pie and the crouqembouche and also the Java cake 😍you inspire me sir to pursue my dream to become chef I really thank you chef Bruno albouze
Kenneth Anacta you will 🤗
I loved the way you speak Chef! So professional, humorous one thing I can say is your such a gentleman Chef !💖💖💖💖
Elegance at it's best with just simple potatoes. Chef you are so amazing with your innovative mind. Thank you my#1 Chef
After watching Bruno's videos for over 2 years, my brother and I finally had the courage to make these. They turned out quite well.
Tomate farcies. Bruno...going to your online page & it's not allowing me to get any recipe. All of a sudden its more add filled- font know if this is why. I plane to cook your grandmothers dish. ...especially mentioning you will have two for yourself! Maybe something wrong on my end but still wanted to men ty ion to you. Tested to get several recipes but couldn't retrieve as no recipe comes up on screen. (may be happening my end only- but still in caes- making you aware) I will still make as have good idea on how you did this. Looks both delicious & healthy! 2more things- Bruno- 1) would you have a wonderful dessert recipe low in fat & sugar? and 2) ...your daughter is a beauty! Reminder: in tomate recipe you shared your home town visit. I fyi, it is always nice to learn a bit about who we follow...because you enter into our homes & become to feel like friend. You wouldn't have same feeling I am sure- tho truly appreciate viewers, because you never spend time with us yourself....you are with your camera!! & we, all ARE in a way... with you! Thank u for great recipes & your time & care in giving them to us.
Hi Bruno (potatoes in the eyes :p), your links are wrong. www.brunoskitchen.net/home Facebook is Website. Not facebook. So is the rest of the links. Cheers.
Can't agree more on feedback to some chef! I wonder 2 things; if they don't care enough about the food they serve why become a chef! Another is chef took it too personally if there is a request of a little less grease or more of sth. We all have preference OR HEALTH issue. I cook my food w passion n I can see you do too! Thanks!
I just love the knives show off☺️👏..
Great idea, almost like fondant potatoes but fully submerged. Never thought of this, thanks.
I'm very much inspired by this dish! I am thinking of having potatoes done in various ways and textures and same with the herbs to really celebrate the marriage of the delicious combination of potatoes and herbs!
This isn't on the dollar menu in my hood. I asked, but Shaneequa behind the counter got pissed at me and started verbally berating me. I'm never going to that Taco Bell ever again
That goes on my to do recipe 😉
Lovely little potato recipe! I actually make something quite similar. Also if you haven't already tried this..I'm sure you have..I've been grilling my red meat with just salt,pepper a little garlic and thyme. Thyme and grilled red meats are just delicious. Tha is for another gorgeous recipe! X
You did good real good but I don’t like the ginger. You gonna let me know when this veal sweet bread recipe is going to get done? You’re driving me crazy I’ll be in Paris for a Christmas get back to me
Your voice overall is just ...😍😍😍🔥
Thank you very much, Sir. I'm going to try the potato salad in a few minutes 🙏😋
Need this
I shouldn't watch these videos before lunchtime... This made me so hungry
Wow yummy
I just love watching you Bruno 😘❤️
A combo of Jaques Pepin and Graham Kerr....
Can you make a video on which all purpose knife to buy
Can’t handle these recipes. I am soooo hungry.
That dish came out fantastically mmmmmmm good😋😋😋😋😋😋
Nice, will try. I don't peel baby potatoes. :)
I am so happy you are doing other things now. These I can actually try lol
Easy recipe, but original!
❤❤❤
Bruno. I guess I could still use the rest of the stock (and some more stock) for next day's Risotto?
Most definitely 🌞
@@BrunoAlbouze nice! tomorrow will be my first time trying to make chicken stock!! it should work :D
and know what? I have some ribeye that goes well with it!
👍👍👍👍👍
Hi, how many people will it feed? Thanks!
The most high quality cooking channel on UA-cam
4 people don't want their meat and potatoes. more for the rest of us.
This is the first time i've seen someone make a side of Meat with their Potatoes
Je suis du maroc..j adore vos recettes 🤩
la bise au Roi ;)
Pourquoi vous ne faites pas des vidéo en français moi je voudrais bien vous suivre mais en français
j’ai entendu oysters!! ua-cam.com/video/k3FftUFFvyM/v-deo.html
Luckily all herbs are in my garden.
Traduction en français SVP chef.
you should do a food travel show
That sear on the ribeye is the real MVP.
moi aussi j'aime beaucoup l'estragon !
love so much every single recipes you make
This is the real deal chef Bruno
That looks yummmmm!!! And all your knives are bad ass!!
Oui 🤗
those look so yummy!
Potatoes are so deliciuos! Xoxo
Bruno,...Your culinary expertise & skill is a thing to behold!...Such a beautiful dish.🇫🇷
U have a pretty nice set of knives
Lekkirrrr Njamies Bruno
Okay, now that looks deeeelicious and lighter than a potato salad. I do believe I’ll be making this to take to my ocktoberfest shindig on Saturday. Thanks for the inspiration Bruno.
Btw, I love the flavor of tarragon!!
Encore une tuerie par Bruno ^^
You the best Bruno!!
Aah yes, I like my deligate and potatoes seasoned with tones of herbs.
Good job Chef! Mahalo!
You are worried about, “Grit” in your potatoes? I remove the eyes so, they’re not looking back at me when I eat them! 😳🤣😂🤣
Ribeye is my favorite cut of affordable beef! i will have to herb up some potatoes like that. I do love to use herb and spices. some people pride themselves on how few ingredients they use ....I pride myself oh how many herb and spices i can put in a dish and it taste yummy. i gotta laugh.
Bruno I have to admit YOU are the master...I am mad about your creativity🥰👋👋👋
can't believe someone served bad oysters twice to a renowned chef... they deserve a nasty review on yelp
I was about to.. but I must restrain myself - there are lot well decorated places that serve sh••• - Though, emerging new concepts are doing a mush better job and it is a good sign. For the ones who exploits their locations and don't know how to cook, they are in trouble.. When you have choice, the trend change
So many combined flavors- this must be wonderful!
Ok. I’ve been watching these videos for a while and I’ve decided I’m gonna start commenting. That’s all 😊
I follow your recipe
Great chef can always turn simple ingredients into a great dish! This prove it!
Tarragon is underrated
👍👍👍👍👍💖👍👍👍👍👍👍👍👍👍👍👍
"What a superbly featured room and what excellent boiled potatoes"
Yummy. I love all your videos of cooking and baking.