Brabant Potatoes - Recipe
Ingredients
- 2 lb potatoes
- see note 1
- 1 tbsp salt
- 3 tbsp canola oil
- 1/2 stick butter
- 4 garlic cloves
- 2 tbsp chopped fresh parsley
- black pepper to taste
Directions
- 1
Pre-heat oven to 400ºF/200ºC.
- 2
Cut the potatoes into 1/2-inch cubes, there is no need to peel them.
- 3
Bring a pan of water to the boil and then add 1 tbsp of salt.
- 4
Add the potato cubes and bring the water back to a simmer. Simmer the potatoes for 5 minutes then drain well and set them aside to dry out a little.
- 5
Whilst the potatoes are drying make the garlic butter.
- 6
Peel and finely mince the garlic.
- 7
Place the butter into a cold saucepan and add the garlic.
- 8
Place the pan over very low heat and allow the butter to slowly melt and cook the garlic. The garlic wants to soften but never color. This will take around 10 minutes.
- 9
Once the garlic has softened remove the pan from the heat and set to one side.
- 10
Place a large ovenproof skillet/frying pan over high heat and pour in the oil.
- 11
Once shimmering add the potatoes. Shake the pan gently to fully coat the potatoes with oil. Then leave them over high heat, untouched for 2 minutes to start to crisp.
- 12
Give them a gentle toss and cook again for 2 minutes.
- 13
Transfer the skillet of potatoes to the oven and cook for 10-15 minutes until crispy and golden.
- 14
Remove the skillet from the oven.
- 15
Add the chopped parsley to the garlic butter then spoon the butter over the hot potatoes.
- 16
Serve immediately with black pepper. (You probably won't need salt due to the generous salting of the potato water)
Brabant Potatoes - Recipe
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About this Recipe
Craving a potato side dish that's far beyond ordinary, with restaurant-quality crispness and incredible flavor? These Brabant Potatoes, a beloved New Orleans classic, are exactly what you need to elevate your next meal.
Why This Recipe Works
The genius of Brabant Potatoes lies in their simple yet effective technique: the potatoes are first boiled, then fried in a skillet. This two-step process ensures a wonderfully tender interior while developing an irresistibly crispy, golden exterior. The generous drizzle of rich, aromatic garlic butter ties it all together, infusing every bite with savory goodness that sets this dish apart.
What to Expect
Prepare for a delightful textural contrast with every forkful—a wonderfully soft, fluffy potato heart encased in a shatteringly crisp, perfectly browned crust. The flavor profile is deeply savory and garlicky, with a hint of freshness from the chopped parsley and a subtle warmth from freshly ground black pepper. This easy side dish effortlessly complements a variety of main courses, promising a satisfying and comforting experience that will quickly become a family favorite.
Customization & Variations
While this recipe for Brabant Potatoes is perfect as written, you can easily adapt it. If fresh parsley isn't on hand, a small amount of dried parsley can be used, though fresh is highly recommended for its vibrant flavor. For a touch of heat, a pinch of red pepper flakes could be stirred into the garlic butter. You could also experiment with other fresh herbs like chives or thyme for a slightly different aromatic twist.
Serving & Context
These crispy, buttery Brabant Potatoes are the perfect accompaniment for hearty meals. They shine particularly bright when served alongside roasted chicken or a perfectly seared steak, making any weeknight dinner or special occasion feel a little more festive.