Brabant Potatoes

Ingredients

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

Instructions

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 servings.