Brabant Potatoes
Brabant Potatoes are tender and creamy on the inside and crunchy on the outside. Drizzled with garlic butter and seasonings, this is the Grande Dame of New Orleans side dishes.
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 1 hour 12 minutes
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.
Notes
Please read my article Brabant Potatoes for detailed step-by-step photos and instructions with Hints and Tips (FAQ).
Use starchy potatoes such as Russet or Idaho. Yukon Golds work very well also.
Make sure to use enough oil to deep fry the potatoes.
Many commercial creole seasonings contain salt, so you should taste it before adding more salt.
Leftovers will last 3 to 5 days in an airtight container in the fridge. Reheat in the oven, stovetop, or microwave.
Nutrition
Calories: 393kcal | Carbohydrates: 56g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 20mg | Sodium: 270mg | Potassium: 1300mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1022IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 3mg
