Brabant Potatoes

Brabant Potatoes are a popular New Orleans side dish. They are diced potatoes cooked crispy tender and tossed in a pungent butter sauce. Sort of like garlicky, cubed French fries. They may also resemble your go-to version of home fries. In New Orleans, you’ll find Brabant Potatoes in restaurants accompanying such fancy classic dishes as Chicken Clemenceau or incorporated into a humble hash on a brunch menu. They’re also a favorite starchy side of many home cooks. I’m sure my fellow Brabant Potato lovers have their own special methods of preparation, more than likely handed down from their mommas. For all you future Brabant Potato lovers, take note: there is more than one way to “Brabant” a potato. (By the way, Brabant is not a technique but a province of Belgium. I’m not sure how this dish got its name, but it probably has something to do with Belgium’s creation of the original form of the current day French fry and New Orleans’ European ties. If anyone out there has more insight than that, please share!)

Perfect Brabant Potatoes are deep golden brown and uber-crunchy on the outside and tender and steamy on the inside.  That balance can be accomplished in a number of ways.  For starters, you can do a straight deep fry.  That method works great as long as you keep the oil temperature just right.  My mother has the patience for that.  I do not!  The second approach is to parboil the potato cubes and then fry them.  By parboiling the potatoes first, you jump start the tenderization.  Works fine so long as you thoroughly drain the potatoes before adding them to the hot oil–gotta avoid the fireworks that will inevitably ensue if you don’t.  The third way is to lightly fry and then bake the potatoes.  This is how I make them because I think this two-pronged method produces the best texture.  The finish-in-the-oven step also comes in handy when you want to get a head start on supper or when you’re feeding a large number of people.  In each instance, simply toss the cooked potatoes in the garlic butter before serving. Enjoy!

Brabant Potatoes Recipe

4 large russet potatoes
Peanut or canola oil, for frying
6 tablespoons butter
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
Salt and pepper to taste

Preheat oven to 400 degrees.  Clean potatoes under cold running water; cut into 1/2-inch cubes.  Place diced potatoes in a colander and rinse again under cold water to remove excess starch; drain well.  Lay potatoes out on a stack of paper towels and let dry for at least 10 minutes.  Meanwhile, heat oil in a large, heavy skillet over medium-high heat to 360 degrees.  Working in batches, fry potatoes until they are light brown.  Remove cooked potatoes with a slotted spoon and drain on a new stack of paper towels.  Once all the potatoes are cooked, arrange them in a single layer on a large, rimmed baking sheet; set aside.  In a small saucepan over medium heat, melt the butter with the olive oil.  Stir in the garlic and parsley and simmer until the garlic is fragrant.  Spoon half the garlic butter mixture over the potatoes; reserve the other half.  Season the potatoes to taste with salt and pepper and bake until crisp and deep golden brown, 12-15 minutes.  Remove pan from oven, toss potatoes with the reserved garlic butter mixture and serve immediately.  Makes 4-6 serving

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