Cook over medium heat for a few minutes until the butter melts. Place in a pot and cover with water; bring to a boil. Contact Us| Subscribe Newsletter|Privacy Policy| Advertise With Us, Click herefor crawfish and seafood distributors, office 504.208.9959,New Orleans, Louisiana, Tables of Weights Measures and Equivalents, New Orleans Style Bread Pudding with Hard Sauce, Chef Paul Prudhomme's Blackened Fish Filets. (They don't fall apart when I cut them in half first.). Brabant Potatoes are also known as Louisiana Fries or Fried Louisiana Potatoes. Each course seemed to get better than the previous one! See-this has to be simple and no-angst with such few ingredients. Toss until the potatoes are evenly coated. Sauted Mushrooms Rolled in Handmade Pasta, Baked with Parmigiano Cream If you don't want to parboil the potatoes, just increase the frying time to at least 15 to 18 minutes. Hi, I'm Lyn Corinne Liner! All garlicky with my favorite herb parsley prominently featured. Golden Roast Potato Salad With Buttermilk Dressing. You will want to serve this alongside any dish you've ever made. She was eschewing sweets and so I racked my brains as to what I could make her that would be different from what she could make in her microwave. Serve. (2-3" in diameter) Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. This recipe for Louisiana Brabant Potatoes is the perfect Southern side dish to serve with dinner. Layer on a baking sheet and bake for 40 minutes or until golden and crispy. That method works great as long as you keep the oil temperature just right. Drain the potatoes onto paper towels, then place in a bowl or sheet pan almost immediately. 1/2 teaspoon salt. Unfortunately she only has a microwave which limited the scope of her meals. This spin on the classic dish involves baking the potatoes before frying, which injects an even deeper and more scrumptious flavor profile into every bite of these Brabant potatoes. My first experience as a child with Brabant Potatoes came alongside some Trout Meuniere at Arnauld's. Place the butter into a cold saucepan and add the garlic. Click here for instructions on how to enable JavaScript in your browser. In 1918, a colorful, French wine salesman named Arnaud Cazenave opened the grand New Orleans restaurant that bears his name with a commitment to serving quality Creole cuisine. Heat a large oven-proof skillet over medium-high heat. Fry until golden brown, turning them over as needed. I believe that the original recipe calls for boiling the potatoes before frying them. Recipe: 2 1/2 Cups Vegetable Oil Make sure to use enough oil to cover the potatoes. I cut mine into " rounds, then into " strips for French fries, and then turn again for cubes. When your temperature is too low, the food absorbs the oil in like a sponge. They make a lighter and healthier alternative to creamy scalloped potatoes or cheesy potatoes au gratin. Save my name, email, and website in this browser for the next time I comment. **Note** document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Gulf Shrimp sauted in garlic butter with peas, crisp Brabant potatoes and fresh mushrooms. Follow Not Quite Nigella on Email, Instagram, Twitter, Pinterest, YouTube and Facebook. Your email address will not be published. That's one of the reasons that I've devoted myself to this blog over the last few years. My take on the Cajun-adopted dish of supposed Dutch origin begins with baking the potatoes. This is a great recipe and works to make perfect brabant potatoes - crispy on the outside and pillowy on the inside! heirloom grape tomatoes, charred corn, asparagus, avocado, red onion, candied pecans, bleu cheese crumble Crawfish and Gulf coast seafood delivery to your door. We love these potatoes. So, I am now presenting to you my take on New Orleans-famous Brabant potatoes. Place the potatoes in the bowl and add the creole seasoning and the salt and pepper. In Australia I love using Dutch creams because they're super versatile. Fry in batches if necessary. Firstyou have a beer. Anyway, I was hooked from the very beginning, astounded at the juxtaposition of crunchy and creamy in each bite. Try this potato dish once and I bet that, like me, you'll be looking for excuses to make a batch. Preheat the oven to 400 degrees F (200 degrees C). They don't always understand gluten intolerance. In the meantime, season the flour with salt, black pepper, and cayenne. Add the scallions, parsley, Worcestershire and garlic. 9. In a small saucepan over medium heat, melt the butter with the olive oil. This James Beard semifinalist-helmed restaurant elevates New York delicatessen favorites with baked goods . Meanwhile, heat oil in a large, heavy skillet over medium-high heat to 360 degrees. Notify me of follow-up comments by email. Throw in some chopped parsley. For more great recipes follow me on Pinterest, Use the options below to toggle between cups and grams (if relevant). This will take about 10 minutes. Yukon Golds, only slightly less starchy, are also absorbent and fluffy and work very well for this also. 0 rating rating ratings Add potato slices and onions in batches. Served with a Choice of Side and Salad. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. Once shimmering add the potatoes. $$$$. Step 1 - Scrub the potatoes well but you don't have to peel them. I happened to have some Creole seasoning but if you don't, salt and cayenne pepper will do in its place. Serve while still hot. Put the cubed potatoes in a bowl and cover with cold water. In pan blanch, spinach and place on flat tenderloin. 2 Tbsp Italian Parsley, Finely Chopped. Heat the olive oil in a small saucepan over medium heat. This one uses starchy white/baking potatoes, and the result is a pan full of golden cubes with a crunchy crust and a fluffy center. See archive, Subscribe Today- receive the Jan/Feb 2023 Issue, Not sure? Cut the potatoes into -inch cubes, there is no need to peel them. When the Brabrant potatoes are all ready, transfer them to a serving platter or bowl. It takes a pretty special dish to stand alongside some of the great New Orleans entrees. This way you have a nice hot pan to drop the potatoes on. 10360 Alpharetta St, Roswell, GA 30075-3777 +1 770-993-5922 Website Menu. I promise. Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling. these are basically just home fries but its not a bad recipe. Bananas Foster Pain Perdu I made a batch of these Brabant potatoes for my friend Sammie. But, I like the even further depth of flavor that you can only achieve by baking the potatoes. This is how I make them because I think this two-pronged method produces the best texture. This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platterjust about anything! Brabant Potatoes. Once all the potatoes are cooked, arrange them in a single layer on a large, rimmed baking sheet; set aside. During the last frying batch, pour the remaining ingredients into a small saucepan. office 504.208.9959,New Orleans, Louisiana Brabant Potatoes These potatoes are buttery and full of garlic flavor, and they're some of the tastiest you'll ever eat. cubes (about 2 lbs. I like to add some diced scallions to mine, as well. Add potatoes, salt and pepper. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. Dice the potatoes into 1-inch square cubes. Share these decadent Brabant potatoes with those who love you for always pushing yourself forward no matter what life throws your way. Located in the heart of the historic French Quarter, GW Fins ensures the highest quality seafood, featuring only the best from local waters at their seasonal peak. You could be at a fancy dinner at Arnaud's or Antoine's, at the corner neighborhood restaurant, or enjoying an informal family meal at home. Service was everything one would expect from a restaurant . I'm a native south Louisianaian, the daughter of a Cajun mom from down the bayou. How do you usually cook potatoes? This traditional stewed chicken dish begins with a browned, cut up chicken, that is slow cooked in a roux based gravy. Alternatively. They are diced potatoes cooked crispy tender and tossed in a pungent butter sauce. Post a picture on our, Make sure to Pin it on Pinterest. Recipe Brabant Potatoes Yield: 2 servings Ingredients 2 medium baking potatoes, peeled and cut into 1/2-inch cubes (about 1 pound) 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup chopped green onions 2 tablespoons chopped parsley 1 tablespoon Worcestershire sauce 1 tablespoon chopped garlic Heat oil in a large nonstick skillet over medium-high heat. Add butter and continue shaking pan and turning potatoes until butter melts. Every morning I send my friends the latest. Add potatoes, salt and pepper. Upstairs Absinthe Bar: Your email address will not be published. Add the Creole seasoning and toss to season. These Brabant Potatoes are a classic New Orleans side dish that will make any meal special.