A classic New Orleans side dish, Brabant potatoes are popular and for good reason. When you take a bite, the logical question to ask yourself is, “Why aren’t potatoes always fried in butter and finished with lots of garlic?”
Also known as New Orleans fries or Louisiana fries, these well-seasoned, butter‑fried potato cubes are rich and creamy on the inside, crispy and toasty on the outside, and fragrant from a finishing touch of minced fresh garlic and herbs (parsley, in our version, although almost any herb will taste great here).
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
They are equally at home alongside an impressive roast (such as the Chicken Clemenceau they’re served with at the New Orleans mainstay Galatoire’s Restaurant) as they are on a brunch plate. And the recipe comes together quickly enough that they are suitable for a weeknight side dish.
Brabant Potatoes (Crispy Butter-Fried Potatoes with Parsley and Garlic)Once you try these butter-fried potatoes, you won't know how you ever lived without them.
Brabant potatoes appear in early cookbooks on Creole cooking that illuminate the dish’s roots in classic French cuisine. The Picayune Creole Cook Book (1901) includes a recipe for Brabant Potatoes (Pommes de Terre Brabant) that employs the technique used to prepare traditional French Parmentier potatoes: skillet-frying parboiled cubed potatoes in a generous amount of fat. The Picayune recipe calls for butter and lard.
Parboiling the potatoes in salty water ensures that the seasoning is able to thoroughly penetrate them and that their interiors are creamy and evenly cooked. Gently frying the parboiled potatoes in a full stick of melted butter creates a decidedly crispy yet delicate crust.
In short, Brabant potatoes are fried-potato perfection. In just a few simple steps, they may change your spud game forever.