office 504.208.9959,New Orleans, Louisiana I happened to have some Creole seasoning but if you don't, salt and cayenne pepper will do in its place. Peel them carefully, and cut them into squares. Drizzle the clarified butter over the breadcrumbs and broil the dish for 8 to 10 minutes until a golden brown . Heat the Oil to 360-375 degrees in a 2 qt saucepan. Sign up for our newsletter and be the first to know about, Chef Emeril Launches Kicked Up Footwear Line, Join Chef Emeril Lagasse as he teaches you how to make his signature dishes, 2 medium baking potatoes, peeled and cut into 1/2-inch cubes (about 1 pound). Smothered Cabbage with Sausage and Tomato Brabant Potatoes, known as Louisiana fries, are made from peeled and cubed potatoes, first blanched, then deep fried and tossed with a rich, butter garlic sauce. Then you shallow fry them in oil or fat and then toss them in garlic butter. Kosher Salt and Fresh Ground Black Pepper to taste. I think leaving the salt out of Le Bon Papa Creole Seasoning makes it much more versatile. Brabant potatoes, onions, bell peppers, chaurice sausage & duck, topped with two poached eggs and Hollandaise sauce 21.00. 5 from 4 votes Print Pin Rate Course: Side Dish Cut each potato in half, then carefully peel each one. While I'm no stranger to Brabant potatoes, they were never really a part of my early life like their smothered potato cousins. I used duck fat but you can use oil or another type of fat or dripping. 2 Tbsp Italian Parsley, Finely Chopped. Let's make some You will want to use a nice starchy potato-best for frying. Transfer the cooked potatoes to a paper towel-lined plate. These Brabant Potatoes are a New Orleans classic and will quickly become one of your family's favorite side dishes. There you have it. Closed now : See all hours. 2 reviews. This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platterjust about anything! This traditional stewed chicken dish begins with a browned, cut up chicken, that is slow cooked in a roux based gravy. Put the cubed potatoes in a bowl and cover with cold water. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. I like to add some diced scallions to mine, as well. Hugo's Oyster Bar. Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. Place in a pot and cover with water; bring to a boil. Brabant Potatoes Side Dish Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture Serves 6 Ingredients: Method: Heat oil to 350F in a large pot or deep fryer. Add salt, pepper and any other herbs or . It takes a pretty special dish to stand alongside some of the great New Orleans entrees. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes. Just saute them in a pan until the butter is re-melted and they are warmed through. *Step 2 - *While the potatoes are boiling, place the butter in a saucepan with the garlic and saut very gently for 10-15 minutes or so (I put it on a 3 out of 10 heat). Melt the butter in a small sauce pan and add the chopped garlic. Shake the pan gently to fully coat the potatoes with oil. Diced potatoes are fluffy on the inside and crispy on the outside and tossed in a delicious garlic butter before serving! Sprinkle some extra chopped parsley on top and toss. Arrange in a single layer on a rimmed baking sheet and roast in the oven until soft, 15 to 20 minutes. Fried Bone-In Pork Chop. 2 tablespoons sesame seeds. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. As an Amazon Associate, Deep South Dish earns from qualifying purchases. Valentines Special Menu Bring your special someone and enjoy a little getaway for this special day, highlighted by a couples dinner at Theodore's Dining Room and an evening at the historic Rough Riders Hotel. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. Brabant Potatoes, Smoky Bacon Bernaise Sauce. Share these decadent Brabant potatoes with those who love you for always pushing yourself forward no matter what life throws your way. I dont recommend olive oil because it has a lower burn, and you want the oil hot to fry the cubes. Fry potatoes for 10 to 12 minutes, until the outsides are starting to brown and get a little crisp. Scrub the outside of potatoes with soft brush or cloth. Gulf Shrimp sauted in garlic butter with peas, crisp Brabant potatoes and fresh mushrooms. **Note** 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. Add the butter and continue shaking the pan until it is melted. These Brabant Potatoes are a New Orleans classic and will quickly become one of your family's favorite side dishes. Save. Use a starchy potatoes such as Russet or Idaho. Fried and seasoned cubed potatoes Sauted Wild Mushrooms $7.00 Portobello, Shiitake and Oyster mushrooms, cream, seasoned breadcrumbs and Parmigiano-Reggiano cheese Asparagus Hollandaise $8.00 Creamed Spinach $8.00 Salads Arnaud Salad $10.00 $$$$. I honestly don't think that I've ever met a potato that I didn't like. Required fields are marked *. Remove pan from oven, toss potatoes with the reserved garlic butter mixture and serve immediately. See The Specials The New Taste of the Old West. See archive, Subscribe Today- receive the Jan/Feb 2023 Issue, Not sure? This is a great recipe and works to make perfect brabant potatoes - crispy on the outside and pillowy on the inside! 2023 Warner Bros. Cook over medium heat for a few minutes until the butter melts. Top with chopped parsley and/or scallions. During the last frying batch, pour the remaining ingredients into a small saucepan. Drain potatoes well. FEATURED COCKTAILS. Make sure to use enough oil to deep fry the potatoes. 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. Brabant Potatoes These potatoes are buttery and full of garlic flavor, and they're some of the tastiest you'll ever eat. Do You Know What It Means To Miss New Orleans? Toss to mix that all together well. She loved them so much that she ate half of the box that afternoon after I dropped them off. Soak cut potatoes in cold water for 15 to 30 minutes, then drain. Add the potatoes and fry for 8 to 10 minutes until golden brown and tender. It's just not the same for me anymore. Put in a medium, heavy saucepan and add enough water to cover. ), 2 tbsp vegetable oil, 3/4 tsp salt, 1/4 tsp fresh ground black pepper, 1/4 cup chopped scallion, 2 tbsp chopped fresh parsley, 1 tbsp worcestershire sauce (use vegetarian version to . Heat oil to 350F in a large pot or deep fryer. In a medium bowl, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper. Bring about 10 cups of water to a heavy boil and parboil potatoes for three minutes after water returns to a boil. A drizzle of melted butter, chopped garlic and parsleyjust before serving sets it apart. Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes. This was pure, pure love! For starters, you can do a straight deep fry. Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. Brabant potatoes are flavoured with Creole or Cajun Seasoning. Cut the potatoes into -inch cubes, there is no need to peel them. Dry thoroughly between paper towels. Copyright 2016 to 2023 A Sprinkling of Cayenne/Lyn Corinne Liner, The Trinity Roux: Gluten Free Paleo Grain Free Roux, Best Ever Baked Red Gravy Recipe (Creole Tomato Sauce), So, I keep calm and potato on, always keeping one eye out for yet another way to enjoy my beloved spuds. Sprinkle on the creole seasoning and kosher salt and freshly ground black pepper; Mix well. Upstairs Absinthe Bar: Add potatoes, salt and pepper. In pan heat oil, garlic, onion, balsamic vinegar, black pepper, and white pepper until translucent. That method works great as long as you keep the oil temperature just right. I find it is the major constituent of all the other "seasonings," and I am on a low sodium diet regime. The potatoes weren't bad, they just didn't live up to the rest of the meal. My first experience as a child with Brabant Potatoes came alongside some Trout Meuniere at Arnauld's. Follow Mississippi Sideboard on WordPress.com, Faulkner: The Past Is Never Dead: A Review. Service was everything one would expect from a restaurant . Brabant Potatoes Yield: 2 servings Ingredients 2 pounds Idaho potatoes, peeled 4 cups vegetable oil, for frying 1/2 teaspoon salt Directions Cut each potato into an even rectangular shape: cut off the bottom, top, and sides, then cut into 1/2-inch cubes. Notify me of follow-up comments by email. I would toss them in Olive Oil, Season liberally with salt and black pepper and bake on a sheet pan at 425 degrees F until golden and crispy. And I figured if it was too precious for me to lose, then the least I could do was share how I was saving it for myself. Brabant potatoes are known by many names, a few of which include Louisiana potatoes, Louisiana fries, or New Orleans potatoes, although the name Brabant comes from the Western region of Belgium that is used to be a part of France. Bake the potatoes in the oven or microwave. Once the garlic has softened remove the pan from the heat and set to one side. Get full Brabant Potatoes Recipe ingredients, how-to directions, calories and nutrition review. Here, I teach you how to make grain & gluten free Cajun & Creole dishes that are just as delicious as they are truly authentic. Bottomless Mimosas $20 Add the potatoes and fry for 8 to 10 minutes until golden brown and tender. So, you're sitting in one ofNew Orleans finest restaurantsAntione's, Arnaud's or any of the many other world-class restaurants, and the waiter says, "You want fries with that?" 10360 Alpharetta St, Roswell, GA 30075-3777 +1 770-993-5922 Website Menu. Nope!! Crispy potatoes drizzled with rich garlic butter! Once drained, just stick them in a 150-degree oven, uncovered, to keep them warm until youre ready. Once all the potatoes are cooked, arrange them in a single layer on a large, rimmed baking sheet; set aside. See-this has to be simple and no-angst with such few ingredients. Add the pimentn dulce and pimentn picante and stir until combined. Cut potatoes into bite sized pieces and toss in the oil and roast for 20 minutes turning over halfway. Smooth out the top of the potatoes to create an even layer. Save my name, email, and website in this browser for the next time I comment. Heat oil in a large nonstick skillet over medium-high heat. $ 20. This way you have a nice hot pan to drop the potatoes on. Brabant Potatoes - New Orleans Style. Add the parsley to the melted butter and garlic, mix well, then pour this onto the potatoes and mix well. Heat a large oven-proof skillet over medium-high heat. With fine herbes and Lyonnaise potatoes. I'm totally one of those people who live for their next bite of potatoes. My mother has the patience for that. While waiting for the oil to get hot, peel the potatoes and cut them into 1/2 squares. Pour in olive oil, then add onions. The dusting of grated Parmesan cheese helps keep the glycemic uptake down so your blood sugar won't spike. Brabant Potatoes are a fantastic side dish for fish, seafood or any meaty main or topped with fried or scrambled eggs for a hearty breakfast. I'm so happy to know how to make this! Let them cool completely, then cut them in half. At first she was given airline meals which she quickly cancelled and started ordering ingredients to cook from the supermarket. CRISPY Home Fries With Garlic & Parmesan! Then add the melted garlic butter and parsley and toss and serve. I used Tony Chachere's to season, so didn't have to add more salt or pepper. All rights reserved. Keep warm while potatoes fry. Stirring often, saut in 350-360 fat until golden brown. Provost calls these the "utility players" that can do almost. In North America you would use Yukon Gold. Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potatodon't say I didn't warn you! 1. 0 rating rating ratings Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. If you like your potatoes to have a little spicy kick to them, these Brabant potatoes are the ones for you because they're coated . Preheat an oven to 400 degrees F. Toss the Potatoes in 2 Tbsp Vegetable oil and season liberally with kosher salt and black pepper. Serve With Easy Crab Cakes Breakfast Quiche Baked Eggs Cast Iron Pork Chops Bacon Wrapped Pork Chops Overcrowding the pan when deep-frying does two things: Your email address will not be published. The potatoes will be fried in. For more great recipes follow me on Pinterest, Use the options below to toggle between cups and grams (if relevant). 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. I cut these into different sizes for different purposes, these I made a little larger to be a side dish. Shake the pan again for about 1 minute. The key to the BEST Brabant potatoes is making sure that you don't burn the garlic which makes it bitter. I promise. Instructions Air Fried Potatoes Preheat your air fryer to 375 for just a couple of minutes. This commitment to freshness, variety, and to our guests, are some of the . Shake pan about 1 minute. Brabant Potatoes are a delicious potato dish served in Louisiana also called Louisiana Fries. You want them just starting to brown a little but not 100% cooked through. Let them cool completely. Place the potatoes in a medium, heavy sauce pan and add enough water to cover. Everything but the Brabant potatoes were excellent. Meanwhile, heat oil in a large, heavy skillet over medium-high heat to 360 degrees. I cut mine into " rounds, then into " strips for French fries, and then turn again for cubes. 1/2 teaspoon salt. Once they are parboiled, drain them on some paper towels for a few minutes until they are totally drained. So tell me Dear Reader, have you ever heard of Brabant potatoes?