Place the butter into a cold saucepan and add the garlic. Place potatoes in a pot and cover with water. Peanut or canola oil, for frying In a medium bowl, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper. They're cooked in a buttery garlic sauce, and they're cooked to crispy perfection. Let them cool completely, then cut them in half. Remove cooked potatoes with a slotted spoon and drain on a new stack of paper towels. Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes. Brabant Potatoes These potatoes are buttery and full of garlic flavor, and they're some of the tastiest you'll ever eat. This helps to breakdown the starch a little and will help make the potatoes cubes crispy when fried. This is a great recipe and works to make perfect brabant potatoes - crispy on the outside and pillowy on the inside! google_ad_client = "ca-pub-3056623089397773"; Heat up half of the oil and butter in a large skillet. I would toss them in Olive Oil, Season liberally with salt and black pepper and bake on a sheet pan at 425 degrees F until golden and crispy. The potatoes are boiled and then fried in a skillet to make the perfect easy side dish for serving with chicken and steak. Fried Cornbread - Southern Cornmeal Hoe Cakes, Chicken Fried Chicken with Southern Peppered Milk Gravy, South Mississippi-Style John Wayne Casserole, Smothered Cabbage with Sausage and Tomato. Step 1 - Scrub the potatoes well but you don't have to peel them. Transfer the potato mixture to a 13x9x2-inch oven-safe baking dish. I'm totally one of those people who live for their next bite of potatoes. Heat oil to 350F in a large pot or deep fryer. Soak cut potatoes in cold water for 15 to 30 minutes, then drain. Serve immediately. For more great recipes follow me on Pinterest, Use the options below to toggle between cups and grams (if relevant). Make sure to use enough oil to deep fry the potatoes. When the Brabrant potatoes are all ready, transfer them to a serving platter or bowl. Cut them in small bite sized pieces (around 3/4 of an inch) and boil with the tablespoon of salt for 15 minutes. Potatoes Brabant - Air Fryer. Diced potatoes are fluffy on the inside and crispy on the outside and tossed in a delicious garlic butter before serving! The third way is to lightly fry and then bake the potatoes. Transfer the skillet of potatoes to the oven and cook for 10-15 minutes until crispy and golden. Similar to our beloved southern fried chicken, a boneless, skinless chicken breast is pounded thin, dredged in flour and fried. Yukon Golds work very well also. Bring a pan of water to the boil and then add 1 tablespoon of salt. Once it returns to a boil, let them go for no more than three minutes. Add the Creole seasoning and toss to season. $$$$. Shake pan about 1 minute. 0 rating rating ratings Dice the potatoes into 1-inch square cubes. And I figured if it was too precious for me to lose, then the least I could do was share how I was saving it for myself. Service was everything one would expect from a restaurant . She was in quarantine after going overseas for her mother's funeral. Deep fry the potatoes until golden brown, in batches, you dont want to overcrowd the pan (see note). Discovery, Inc. or its subsidiaries and affiliates. Let them cool completely. read the "It's Me" page to find out more about me and this website Have My Recipes and Articles Delivered Right to Your Inbox. These Brabant Potatoes are a New Orleans classic and will quickly become one of your family's favorite side dishes. (You probably won't need salt due to the generous salting of the potato water). 2023 Warner Bros. /* Header Text Ad */ Crispy potatoes drizzled with rich garlic butter! Brabant potatoes are made from cubed potatoes that are blanched or par-boiled, and then deep fried. Season with salt & black pepper. Use a slotted spoon to remove the potatoes from the oil to a platter lined with paper towels. Slice them into 1/8 to 1/4 thick slices. Once they are cooled and peeled, they're fried til crispy golden brown deliciousness. In a saute pan heat the Olive Oil over medium low heat and saute the garlic until fragrant, add the parsley and the butter, incorporating it in by constantly shaking the pan back and forth. Recipe Brabant Potatoes Yield: 2 servings Ingredients 2 medium baking potatoes, peeled and cut into 1/2-inch cubes (about 1 pound) 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup chopped green onions 2 tablespoons chopped parsley 1 tablespoon Worcestershire sauce 1 tablespoon chopped garlic Yukon Golds, only slightly less starchy, are also absorbent and fluffy and work very well for this also. Notify me of follow-up comments by email. Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. If you are ready to serve, mix it all up and pour onto the potatoes. Brabant Potatoes Serves people Instructions Scrub the outsides of the potatoes under cold running water, or peel if you don't like potato skins. Cut the potatoes into -inch cubes, there is no need to peel them. The different crab entrees were huge hits with my family, as were the bread pudding and creme brle. Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. (2-3" in diameter) Meanwhile, heat oil in a large, heavy skillet over medium-high heat to 360 degrees. I believe that the original recipe calls for boiling the potatoes before frying them. Hey @ajtp, thanks for reaching out. Add the chopped parsley to the garlic butter then spoon the butter over the hot potatoes. Notify me of follow-up comments by email. Toss to mix that all together well. Shake pan about 1 minute. Allow 5-10 minutes for the potatoes to dry. Your email address will not be published. Top with chopped parsley and/or scallions. Learn how your comment data is processed. You could be at a fancy dinner at Arnaud's or Antoine's, at the corner neighborhood restaurant, or enjoying an informal family meal at home. Get yourself and your ingredients together and ready, read through the recipe from beginning to end. Remove from the heat and drain on paper towels. The potatoes will be fried in. Place a large ovenproof skillet/frying pan over high heat and pour in the oil. You will want to serve this alongside any dish you've ever made. This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platterjust about anything! Shake pan about 1 minute. Let's make some You will want to use a nice starchy potato-best for frying. DELICIOUS Cheese & Bacon Stuffed Baked Potatoes! But, I like the even further depth of flavor that you can only achieve by baking the potatoes. Cook, shaking the pan back and forth, for 10 to 12 minutes, or until golden brown and crisp. Ingredients: 3 or 4 small yellow potatoes. Brabant Potatoes, known as Louisiana fries, are made from peeled and cubed potatoes, first blanched, then deep fried and tossed with a rich, butter garlic sauce. In each instance, simply toss the cooked potatoes in the garlic butter before serving. Oh, and you'll find lots of different types of original recipes created from my unique perspective. Over a medium-low heat, add the broth very gradually, stirring constantly. Commonly known as croquettes, salmon is combined with fresh parsley and seasonings, crushed saltine crackers and egg, shaped into patties an Another fabulous dip made with cream cheese, sour cream, cheddar cheese, ham, green onion, jalapenos and green chilies. Or a potato dish that made me say, 'I'm never eating that one again!' Fried Bone-In Pork Chop. Cut each potato in half, then carefully peel each one. For four servings, peel and dice two large russet potatoes. We are just partially cooking them here so don't let them go too long-you should just be able to push a toothpick in part ways. Salt and pepper to taste, Preheat oven to 400 degrees. They're just as perfect for breakfast as they are for lunch or dinner. Keep stirring for about a minute, to toast the flour slightly. Remove pan from oven, toss potatoes with the reserved garlic butter mixture and serve immediately. Working in batches, fry potatoes until they are light brown. Meanwhile, heat vegetable oil in a large saucepan or deep skillet to 375 degrees. Mushroom Casserole. The potatoes weren't bad, they just didn't live up to the rest of the meal. GRUYRE OMELETTE $36.00. A Tale of Two Steakhouses | ImSoNOLA Report, Finger Food Friday: Blackened Chicken Bites, Blackened Chicken Sliders with Bacon and Avocado-Basil Cream, Grilled Baby Back Ribs with Chipotle-Cherry Barbecue Sauce, Finger Food Friday: Irish Channel Stout Cupcakes. Slow Roasted for Tenderness then Butter Seared in a Screamin' Hot Pan. Place the drained potatoes on a warm serving plate(s). Peel them carefully, and cut them into squares. Try our $10 Trial Subscription (3 issues). Hi, I'm Lyn Corinne Liner! Save my name, email, and website in this browser for the next time I comment. This recipe for Louisiana Brabant Potatoes is the perfect Southern side dish to serve with dinner. When your temperature is too low, the food absorbs the oil in like a sponge. The British method of roasting potatoes is one that I've taken a strong liking to. Only you know how much salt you want in your food, and that has nothing to do with the herbs and spices you want to use. Served with a Choice of Side and Salad. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Drain the potatoes and wash under cold water, the object is to remove some of the starch. American Red Snapper Please donate to this super amazing organization! Brabant Potatoes are a delicious potato dish served in Louisiana also called Louisiana Fries. At the time that she left, she had no idea that when she would be coming back she'd be flying back to a situation like this as it escalated so quickly. DUCK & GREENS | duck leg confit,pickled peach stewed greens, calvados sauce In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. By parboiling the potatoes first, you jump start the tenderization. Add the scallions, parsley, Worcestershire and garlic. Creole seasoning is made up of salt, chilli, black pepper and garlic powder. Blackened Gulf Snapper. It takes a pretty special dish to stand alongside some of the great New Orleans entrees. Peel them carefully, and cut them into squares. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. The potatoes are ready to serve and they are at their very best right now, but if youre not, just stick them in a 150 degree oven to keep them warm until youre ready-just don't pour on the butter until you are ready to serve. Lets see how we do it. Great to hear that, Theresa. Not ready to eat? The potatoes do not have to be peeled unless you want them that way. 0 friends. and make sure to share this with your friendsthey will love you for it. They have crispy skins, but their insides are soft and tender. I cut mine into " rounds, then into " strips for French fries, and then turn again for cubes. Tender and creamy on the inside and crunchy on the outside, drizzled with garlic butter and seasonings, this is the Grande Dame of side dishes. They will make your eggs proud to be there. Save my name, email, and website in this browser for the next time I comment.