Brabant Potatoes are more than just a side of fried potatoes. In New Orleans' finest Creole establishments and neighborhood corner restaurants, Brabant Potatoes are fancy, yet understated. The Grande Dame of New Orleans side dishes, Brabant Potatoes are perfectly fried for a tender and creamy inside surrounded by a crunchy outside. Drizzled with garlic, butter, and seasonings, these are memorable, delicious, and easy to make.
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Keys to the Best Brabant Potatoes
Dating back to the 1920s, Brabant Potatoes are probably named for the Brabant area of Belgium and not related to a type of potato or a technique. However, here are a few things to keep in mind when making this distinctly New Orleans side dish:
- Choose fresh, firm potatoes.
- Scrub potatoes with a soft brush to remove any dust or dirt.
- Peeling the potatoes is optional.
- Cut the potatoes into uniform size cubes so they cook evenly.
- Soak the uncooked, cubed potatoes in cold water for about 15 minutes. (Discard the soaking water).
- Parboil the potatoes for 3 minutes after the water returns to a boil.
- Place parboiled potatoes in cold water for about 5 minutes to halt cooking.
- Fry the potatoes in vegetable oil heated to 360 to 375 degrees Fahrenheit. Make sure to return the oil to full temperature between batches.
- Do not overcrowd the fryer (work in batches).
- Use fresh garlic and parsley to season the butter.
- Do not allow the garlic to burn.
- Serve immediately for best results.
Here's What You Need
A complete list of ingredients with quantities can be found in the printable recipe card below.
Ingredient Notes
- Potatoes: You want a dense potato with a low moisture content. I developed this recipe using Russet Potatoes (sometimes called Idaho Potatoes). Yukon Golds are also a good choice. Avoid red-skinned and fingerling potatoes.
- Oil: Use vegetable, canola, or peanut oil. You want an oil with a high smoke point for frying.
- Seasoning/Salt: I developed this recipe using Le Bon Papa Creole Seasoning, a no-salt, no-MSG all-purpose seasoning. If you use a Creole seasoning that contains salt, reduce the amount of kosher salt you use. Another source of salt in this recipe is the butter.
- Garlic and Parsley: Use fresh garlic and fresh parsley when making this recipe.
Equipment
There is no special equipment required to make Brabant Potatoes. Have a stock pot to parboil the potatoes, fry the potatoes in a cast iron Dutch oven or an electric deep fryer, and a 12-inch cast iron skillet to make the garlic butter and mix the fried potatoes. Cleaning the potatoes is as easy as can be with this vegetable brush.
I find this instant-read thermometer ThermoWorks ThermoPop 2 perfect when frying.
Hints and Tips (FAQs)
Parboiling first helps to break down the starch and helps make a crispy crust and a pillowy inside. Once parboiled, place the potatoes in cold water for a couple of minutes to stop the cooking.
You don't need much oil, but the oil should cover the potatoes.
Not ready to eat? Place fried potatoes on a baking sheet lined with paper towels and place them in a 170-degree Fahrenheit oven until needed. Do not cover the potatoes. Wait until they come out of the oven before mixing in the butter and garlic.
Leftover Brabant Potatoes can be held in an airtight container for 3 to 5 days in the fridge. Leftover Brabants should be refrigerated within 2 hours of cooking. To reheat, let the leftovers warm to room temperature, then reheat them in an air fryer or an oven set at 350 degrees Fahrenheit. You can reheat these in the microwave but they will lose the crispness. Check out the Serving Suggestions section below for uses for leftover Brabant Potatoes.
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Here's What You Do
First…you have a beer. All recipes are easier to make if you prepare yourself and your ingredients. This starts with a beer and reading the recipe all the way through. Learn what you need and what you will do with each ingredient. Then, perform your mise en place and most of the work is done.
Mise en Place
Prepare the ingredients before beginning to cook.
- Scrub the potatoes with a soft brush or cloth.
- Peel only if desired.
- Cut potatoes into ½ to ¾ inch cubes (make sure they are all approximately the same size).
- Chop the garlic and parsley, then measure the remaining ingredients.
Soak the Potatoes Before Frying
Soaking the cubed potatoes in cold water will remove excess starch which inhibits even cooking. Hot water will activate the starch, making it harder to remove, so use cold water.
- Soak the cut potatoes in cold water for 15 to 30 minutes.
- Drain, and discard the soaking water.
- Spread the soaked potatoes on a kitchen or paper towel. Pat dry.
Parboil, Then Fry the Potatoes
What happens in this step? Making a potato crispy on the outside and tender and soft on the inside starts in this step. Parboiling reduces starch and partially cooks the potato before frying it in hot oil to crisp up the outside.
- Bring 10 cups of water to a heavy boil. Place the cubed potatoes in the boiling water in batches. Once it returns to a boil, let them go for no more than three minutes. Remove the parboiled potatoes to a bowl of cold water (with ice) for about 5 minutes to stop the cooking process.
- Add about 2 inches of vegetable oil (make sure it's enough to cover the potatoes) in a cast iron Dutch oven and bring to 360 degrees Fahrenheit.
Lagniappe Tip: Parboiling the potatoes before frying helps break down the starch. This will help make the insides fluffy and tender while allowing the outside to crisp. It's important to stop the cooking by placing the parboiled potatoes in cold water, and then drying the potato cubes thoroughly before frying. Don't let the potatoes boil too long-you should just be able to push a toothpick in part ways. They will finish cooking in the oil.
Lagniappe Tip: Your oil must be properly heated. To monitor the temperature, I find ThermoWorks ThermoPop 2 is a great tool for this. Its long probe is very helpful when frying.
- Fry potatoes in batches for 12 to 15 minutes, or until the outside starts to brown and get a little crisp.
- Drain the potatoes on a paper towel-lined baking sheet. Season with Creole seasoning, kosher salt, and freshly ground black pepper. Place the baking sheet in a warming oven (170 degrees Fahrenheit) while the remaining potatoes are fried. Do not cover the baking sheet.
Toss Fried Potatoes in Garlic Butter
What happens in this step? This is where we separate Brabant Potatoes from regular fried potatoes. Butter, garlic, and parsley create a distinct flavor profile.
- While the last batch is frying, melt the butter in a cast iron skillet.
- Add the chopped garlic and saute for about 1 or 2 minutes until the garlic is softened.
Lagniappe Tip: A little browning on the butter adds a nice nutty flavor. You should not burn the butter or the garlic. As soon as you can smell the garlic, add the parsley.
- Add the parsley to the melted butter and garlic. Mix thoroughly. Saute 1 minute.,
- Add the fried potatoes to the skillet and mix thoroughly. Once mixed, the potatoes are ready to serve.
Serving Suggestions
The potatoes are ready to serve and are at their best right from the skillet. If you are not ready to serve, place the Brabant Potatoes in a warming oven (170 degrees Fahrenheit), uncovered until ready.
Brabant Potatoes are the perfect side dish for Trout Meunier. They are also a natural paring with Salisbury Steak and Smothered Pork Chops. Here are a few other ideas:
Interesting Ideas for Leftovers
- Reheat the Brabant Potatoes in an air fryer or a 350-degree Fahrenheit oven.
- Saute the leftover Brabant Potatoes with coarsely chopped onions, bell peppers, and garlic in butter, and serve this with your favorite eggs and breakfast meat.
- In a baking dish, mix the leftover Brabant Potatoes with a Bechamel Sauce and grated cheddar or gruyere cheese. Bake in a 350-degree Fahrenheit oven for about 20 to 30 minutes.
- Saute the leftover Brabant Potatoes with onions and smoked or Andouille sausage for an interesting side dish.
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Publisher's Note: This article and recipe were originally published in May 2018. It is republished here with new and simplified instructions, step-by-step photos, and more Hints and Tips.
Recipe
Brabant Potatoes
Here's What You Need
- 12 cups Russet Potatoes About 3 or 4 potatoes
- 1 ½ cup vegetable oil enough to cover potatoes
- 2 tablespoon Creole seasoning
- 4 tablespoons Butter
- 3 cloves garlic chopped
- 1 tablespoon parsley chopped
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon cayenne pepper optional
Here's What You Do
- Scrub the outside of potatoes with soft brush or cloth. Peel only if desired
- Cut potatoes into ¾ inch cubes.
- Soak cut potatoes in cold water for 15 to 30 minutes, then drain.
- Bring about 10 cups of water to a heavy boil and parboil potatoes for three minutes after the water returns to a boil.
- Remove the parboiled potatoes to a bowl of ice water for about 5 minutes. Spread the potatoes out on paper towels to dry.
- Add about 2 inches of vegetable oil (make sure its enough to cover the potatoes) in a skillet and bring to 360 degrees over high heat.
- Fry potatoes for 12 to 15 minutes, until the outsides brown and get a little crisp.
- Melt the butter in a small sauce pan and add the chopped garlic. Simmer on low until the garlic is softened. Don't burn the butter. Keep warm while potatoes fry.
- Drain the potatoes onto paper towels, then place in a bowl or sheet pan almost immediately
- Sprinkle on the creole seasoning and kosher salt and freshly ground black pepper; Mix well.
- Add the parsley to the melted butter and garlic; mix well until the garlic is aromatic, about 1 minute. Add the fried potatoes to the skillet and mix thoroughly.
- If you are not able to serve immediately, place in a warm over (170 degrees) until you are ready to serve them.
Recipe Notes
Nutrition Estimate
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ajtp
This is a great recipe and works to make perfect brabant potatoes - crispy on the outside and pillowy on the inside! I used Tony Chachere's to season, so didn't have to add more salt or pepper. I'm so happy to know how to make this! Thank you for sharing Sweet Daddy D!
Sweet Daddy D
Hey @ajtp, thanks for reaching out. I appreciate you giving the recipe a try and so glad you liked it. Know how to make it better? Try some of my own Le Bon Papa Creole Seasoning instead of Tony's next time!
Theresa
Everyone loved these potatoes!
Sweet Daddy D
Great to hear that, Theresa. Thanks for giving them a try.
JB
Glad you omit salt. I find it is the major constituent of all the other "seasonings," and I am on a low sodium diet regime.
Sweet Daddy D
I think leaving the salt out of Le Bon Papa Creole Seasoning makes it much more versatile. 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. Thanks for the comment, Theresa.