This commitment to freshness, variety, and to our guests, are some of the . Cover the fried potatoes with the butter sauce. Learn how your comment data is processed. See The Specials The New Taste of the Old West. Once shimmering add the potatoes. Some creole seasonings have a good bit of salt so make sure that you dont over salt. Served with Fried Brabant Potatoes and Choice of Salad. If necessary, do this in batches. 1/2 teaspoon salt. (You probably won't need salt due to the generous salting of the potato water). 2 Tbsp Italian Parsley, Finely Chopped. Find calories, carbs, and nutritional contents for Brabant Potatoes and over 2,000,000 other foods at MyFitnessPal Peel them carefully, and cut them into squares. Cut each potato into even, rectangular shapes. Try some of my own Le Bon Papa Creole Seasoning instead of Tony's next time! 4 slices of buttery croissants topped with powdered sugar, 2 eggs & choice of meat. Thats it, all there is to it, simple as that. Everything but the Brabant potatoes were excellent. Share these decadent Brabant potatoes with those who love you for always pushing yourself forward no matter what life throws your way. GRUYRE OMELETTE $36.00. Season with salt & black pepper. Drain and cool slightly. Glad you omit salt. They don't always understand gluten intolerance. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Every Thursday you'll receive new recipes, events &festivals and more. Yep. Required fields are marked *. Every morning I send my friends the latest. Brabant Potatoes Serves people Instructions Scrub the outsides of the potatoes under cold running water, or peel if you don't like potato skins. Sprinkle some extra chopped parsley on top and toss. Transfer the skillet of potatoes to the oven and cook for 10-15 minutes until crispy and golden. Fried Cornbread - Southern Cornmeal Hoe Cakes, Chicken Fried Chicken with Southern Peppered Milk Gravy, South Mississippi-Style John Wayne Casserole, Smothered Cabbage with Sausage and Tomato. I have found that 10 to 12 minutes is the sweet spot. Works fine so long as you thoroughly drain the potatoes before adding them to the hot oilgotta avoid thefireworks that will inevitably ensue if you dont. Once the oil has reached 350 degrees, add the cubed potatoes. Fried Bone-In Pork Chop. Saturday Brunch at Evangeline's Bistro & Music House features our full Brunch Menu 11am - 3pm and local musicians such as folk duo West End Junction (every 1st Saturday), St. Louis Banjo Club (every 2nd Saturday), blues guitarist Joel Gragg, pianist Carl Pandolfi and so many more. So tell me Dear Reader, have you ever heard of Brabant potatoes? google_ad_width = 336; Kosher Salt and Fresh Ground Black Pepper to taste. Sort of like garlicky, cubed French fries. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. Dice the potatoes into 1-inch square cubes. Place a large ovenproof skillet/frying pan over high heat and pour in the oil. 1. I like to add some diced scallions to mine, as well. 10360 Alpharetta St, Roswell, GA 30075-3777 +1 770-993-5922 Website Menu. 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?" Meanwhile, heat oil in a large, heavy skillet over medium-high heat to 360 degrees. The dusting of grated Parmesan cheese helps keep the glycemic uptake down so your blood sugar won't spike. Remove from the heat and drain on paper towels. Remove from water and spread out on paper towels to dry. the 2016 Mississippi Seafood Cook-Off competition. Brabant Potatoes Recipe 2 1/2 Cups Vegetable Oil 2 Large Idaho Potatoes 1 Tbsp Extra Virgin Olive Oil 2 Cloves Garlic, Finely Minced 1/2 Stick Unsalted Butter, cut in pieces Kosher Salt and Freshly Ground Black Pepper to taste 2 Tbsp Italian Parsley, Finely Chopped Peel the Potatoes and cut into 1/2-3/4 dice. Yukon Golds, only slightly less starchy, are also absorbent and fluffy and work very well for this also. Use a starchy potatoes such as Russet or Idaho. As an Amazon Associate, Deep South Dish earns from qualifying purchases. Season the sauce with salt and pepper and pour over the potatoes, or toss them in it. Diced potatoes are fluffy on the inside and crispy on the outside and tossed in a delicious garlic butter before serving! Closed now : See all hours. The potatoes will be fried in vegetable or canola oil and seasoned with kosher salt, fresh ground black pepper and creole seasonings. In pan blanch, spinach and place on flat tenderloin. Brabant Potatoes This old New Orleans side dish is different from most pan potato recipes such as hash or fritters which usually call for waxy potatoes. My first experience as a child with Brabant Potatoes came alongside some Trout Meuniere at Arnauld's. They appear all over New Orleans in restaurants where they are one of the tastiest side dishes you will eat. The potatoes do not have to be peeled unless you want them that way. heirloom grape tomatoes, charred corn, asparagus, avocado, red onion, candied pecans, bleu cheese crumble You will want to use a nice starchy potato-best for frying. 4 garlic cloves, minced They will finish cooking when you put them in the oil. Bring the pan to a boil, and allow to cook until the potatoes are slightly tender. 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. Simmer on low until the garlic is softened. The British method of roasting potatoes is one that I've taken a strong liking to. While I'm no stranger to Brabant potatoes, they were never really a part of my early life like their smothered potato cousins. //-->. Try our $10 Trial Subscription (3 issues). Required fields are marked *. Slow Roasted for Tenderness then Butter Seared in a Screamin' Hot Pan. Melt the butter in a small sauce pan and add the chopped garlic. Each course seemed to get better than the previous one! Shake pan about 1 minute. American Red Snapper The russet is the quintessential starchy potato. They are already cooked, so be careful not to over fry them. The products, which are also adapted to the particular requirements of individual countries, are . 0 friends. Enter these Brabant Potatoes! Creole seasoning is made up of salt, chilli, black pepper and garlic powder. Lay potatoes out on a stack of paper towels and let dry for at least 10 minutes. Parkway Bakery & Tavern Style Roast Beef Po Boy Recipe, Coming soonParkway Bakery Style Roast Beef Po Boy Recipe, RouxBDoos Creole & Cajun Food Blog in Louisiana Cookin Magazine, Wayne Jacobs Smokehouse LaPlace, Louisiana, Roast Beef Po Boy with Debris Gravy Recipe, Live Louisiana Crawfish from Cajun Grocer. Ingredients: 3 or 4 small yellow potatoes. You want them just starting to brown a little but not 100% cooked through. Follow us on. Cut each potato in half, then carefully peel each one. Drain. google_ad_height = 280; Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes. Arnaud's Gulf Fish Meunire $44.00 Check out my recipe for Trout Meuniere and you have an awesome Creole meal! Cook, shaking pan bakc and forth and turning potatoes often with a pancake turner, 12-15 minutes until golden brown and crisp. 9. Paned veal loin topped with capers, brown butter and a fried egg. Oh, and you'll find lots of different types of original recipes created from my unique perspective. Your email address will not be published. Spoon half the garlic butter mixture over the potatoes; reserve the other half. My take on the Cajun-adopted dish of supposed Dutch origin begins with baking the potatoes. 509 reviews #3 of 193 Restaurants in Roswell $$ - $$$ American Bar Seafood. In North America you would use Yukon Gold. If you don't want to parboil the potatoes, just increase the frying time to at least 15 to 18 minutes. Service was everything one would expect from a restaurant . Cook over medium heat for a few minutes until the butter melts. This blog generates income via ads. Review. bktravels on April 28, 2020 The potatoes are soft and creamy on the inside, crispy on the outside. The dusting of grated Parmesan cheese helps keep the glycemic uptake down so your blood sugar won't spike. 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. That's one of the reasons that I've devoted myself to this blog over the last few years. Deep fry the potatoes until golden brown, in batches, you dont want to overcrowd the pan (see note). Add the potato cubes and bring the water back to a simmer. The finish-in-the-oven step also comes in handy when you want to get a head start on supper or when youre feeding a large number of people. Clean potatoes under cold running water; cut into 1/2-inch cubes. The potatoes are ready to serve and they are at their very best right now, but if youre not, just stick them in a 150 degree oven to keep them warm until youre ready-just don't pour on the butter until you are ready to serve. google_ad_width = 468; Brabant Potatoes $6.50 A local favorite. Peel only if desired. read the "It's Me" page to find out more about me and this website Have My Recipes and Articles Delivered Right to Your Inbox. So, I am now presenting to you my take on New Orleans-famous Brabant potatoes. Add potatoes, salt and pepper. I don't exactly remember where, but I'm fairly certain that I had them at a French Quarter restaurant served alongside fish. Overcrowding the pan when deep-frying does two things: Remove pan from oven, toss potatoes with the reserved garlic butter mixture and serve immediately. Stir in the garlic and parsley and simmer until the garlic is fragrant. New Orleans is city of mystery. The potatoes weren't bad, they just didn't live up to the rest of the meal. First you cut the potatoes into cubes (cutting up the potatoes makes them much faster to cook) and then parboil them. Place in a pot and cover with water; bring to a boil. Discovery, Inc. or its subsidiaries and affiliates. I promise. Heat the olive oil in a small saucepan over medium heat. Funeral potatoes accommodate numerous substitutions, but all include potatoes as a base ingredient. 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. We are just partially cooking them here so don't let them go too long-you should just be able to push a toothpick in part ways. 1/2 Stick Unsalted Butter, cut in pieces I made a batch of these Brabant potatoes for my friend Sammie. You want the garlic cooked but it should not be browned at all. Only you know how much salt you want in your food, and that has nothing to do with the herbs and spices you want to use. Tender and creamy on the inside and crunchy on the outside, drizzled with garlic butter and seasonings, this is the Grande Dame of side dishes. Just saute them in a pan until the butter is re-melted and they are warmed through. You will want to serve this alongside any dish you've ever made. This way you have a nice hot pan to drop the potatoes on. By parboiling the potatoes first, you jump start the tenderization. If you love potatoes (and who doesn't?) Preheat oven to 400 degrees. Arnaud believed, quite simply, that the pursuit of the pleasures of the table is as worthy as anything else one chooses to pursue in life. Our only . The potatoes are boiled and then fried in a skillet to make the perfect easy side dish for serving with chicken and steak. Brabant Potatoes. Remove cooked potatoes with a slotted spoon and drain on a new stack of paper towels. Once they are done, drain them into some paper towels just until any excess oil has been removed. Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture. I believe that the original recipe calls for boiling the potatoes before frying them. Learn how your comment data is processed. These Brabant Potatoes are a New Orleans classic and will quickly become one of your family's favorite side dishes. Salt and pepper before serving. For four servings, peel and dice two large russet potatoes. 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. You can use a bowl or a baking sheet with sides for this next part. Drain well in a strainer. Also, don't cover them if you put them in the oven because you don't want them to steam and lose their crunch. Which potatoes to use for Brabant 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. Once the garlic has softened remove the pan from the heat and set to one side. Keep warm while potatoes fry. 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. An easy way to keep the potatoes from sticking to pan or getting soggy if using the oven method, is to stick the pan in the oven when preheating. Cook, shaking the pan back and forth, for 10 to 12 minutes, or until golden brown and crisp. They are diced potatoes cooked crispy tender and tossed in a pungent butter sauce. This New Orleans classic is more than just a side of fried potatoes, its found in all types of New Orleans restaurants, from the finest creole establishments to the simplest neighborhood corner restaurants. Place diced potatoes in a colander and rinse again under cold water to remove excess starch; drain well. Keep stirring for about a minute, to toast the flour slightly. See full disclosure for details. Drain the potatoes onto paper towels, then place in a bowl or sheet pan almost immediately. Not ready to eat? Preheat the oven to 400 degrees F (200 degrees C). 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! 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. Do You Know What It Means To Miss New Orleans? This is a great recipe and works to make perfect brabant potatoes - crispy on the outside and pillowy on the inside! Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. Add the parsley to the melted butter and garlic, mix well, then pour this onto the potatoes and mix well. Brabant Potatoes - Louisiana Fries Heat the Oil to 360-375 degrees in a 2 qt saucepan. Sauted Mushrooms Rolled in Handmade Pasta, Baked with Parmigiano Cream Then add the melted garlic butter and parsley and toss and serve. The oven is best for this, but you can also bake them in the microwave, too. Save my name, email, and website in this browser for the next time I comment. Cut potatoes into bite sized pieces and toss in the oil and roast for 20 minutes turning over halfway. These potatoes are low in moisture and absorbent and render fluffy when cooked. I honestly didn't learn of them until I got older. Thanks for the comment, Theresa. Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. Be careful not to overfill the dutch oven, leave a good bit of room between the potatoes. Required fields are marked *. The second approach is to parboil the potato cubes and then fry them. This traditional stewed chicken dish begins with a browned, cut up chicken, that is slow cooked in a roux based gravy. This James Beard semifinalist-helmed restaurant elevates New York delicatessen favorites with baked goods . This gently cooks the garlic in the butter. A delicious side for fish, or any main dish! Save. Diced potatoes are fluffy on the inside and crispy on the outside and tossed in a delicious garlic butter before serving! While waiting for the oil to get hot, peel the potatoes and cut them into 1/2 squares. 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. The recipe for Brabant potatoes in The Picayunes Creole Cookbook (1901) doesnt include garlic, but most contemporary recipes do. Yellow potatoes, such as Yukon Gold, and some red potatoes are medium-starch. Plus, they require only seven ingredients (two of which are salt and pepper) and are ready in just 30 minutes. Your email address will not be published. Required fields are marked *. Can be doubled easily. Notify me of follow-up comments by email. And prepare to be amazed and delighted, ya'll!! Wagyu Hangar Steak, Brabant Potatoes, Creamed Spinach, Veal Reduction Paneed Veal $25 Potato Gnocchi, Prime Beef Bolognese, Parmigiano Reggiano, Crispy Basil Brunch Bacon Burger $20 Prime Beef, Gruyere Cheese, Bacon, Sunny Side Up Egg. The potatoes will be fried in. I promised that I would make her something. ? May 7, 2020 Modified: Nov 17, 2021by Lyn Corinne Liner This post may contain affiliate links. Lowers the temperature of the oil too quickly, which will result in soggy and greasy food, as opposed to crisp. Toss until the potatoes are evenly coated. Peel Radish. Follow Not Quite Nigella on Email, Instagram, Twitter, Pinterest, YouTube and Facebook. (See Recipe Notes). Bring to a boil and boil for 2 minutes. Cut off the bottom, top and sides and then into 1/2-inch cubes. Add potatoes, salt and pepper. Downstairs Dining Hours: Lunch 12-3 All Week Dinner 4-8 Sun-Th Dinner 4-8:30 Fri & Sat Happy Hour Every Day Last Seating 8:00. Sauted Spinach, Creole Mustard and Whipped Cauliflower Pure. This recipe for Louisiana Brabant Potatoes is the perfect Southern side dish to serve with dinner. Shake the pan gently to fully coat the potatoes with oil. Save my name, email, and website in this browser for the next time I comment. See-this has to be simple and no-angst with such few ingredients. Yukon Golds, only slightly less starchy, are also absorbent and fluffy and work very well for this also. During the last frying batch, pour the remaining ingredients into a small saucepan. Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. The third way is to lightly fry and then bake the potatoes. They are soft and fluffy inside and super crispy and golden on the outside. Blackened Gulf Snapper. I cut mine into " rounds, then into " strips for French fries, and then turn again for cubes. And it's really not their fault if I get cross-contaminated when they've tried the best they can to accommodate me. Instructions. Over a medium-low heat, add the broth very gradually, stirring constantly. Brabant Potatoes are also known as Louisiana Fries or Fried Louisiana Potatoes. These potatoes are low in moisture and absorbent and render fluffy when cooked. Peel potatoes and cut them into 1/2-inch slices. Your email address will not be published. Put the potatoes in a medium, heavy saucepan and add enough water to cover. Scrub them very well with a soft cloth, then cut them into " cubes. A Tale of Two Steakhouses | ImSoNOLA Report, Finger Food Friday: Blackened Chicken Bites, Blackened Chicken Sliders with Bacon and Avocado-Basil Cream, Grilled Baby Back Ribs with Chipotle-Cherry Barbecue Sauce, Finger Food Friday: Irish Channel Stout Cupcakes. If you continue to use this site we will assume that you are happy with it. Once they are cooled and peeled, they're fried til crispy golden brown deliciousness. Heat oil to 350F in a large pot or deep fryer. Mushroom Casserole. Get yourself and your ingredients together and ready, read through the recipe from beginning to end. These Brabant Potatoes are a classic New Orleans side dish that will make any meal special. Once all the potatoes are cooked, arrange them in a single layer on a large, rimmed baking sheet; set aside. Add the Creole seasoning and toss to season. I dont recommend olive oil because it has a lower burn, and you want the oil hot to fry the cubes. Heat up half of the oil and butter in a large skillet. 2 Cloves Garlic, Finely Minced 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 sides. Brabant Potatoes are a popular New Orleans side dish. Copyright 2021 SDD Enterprises, LLC All rights reserved. The classic New Orleans Creole dish is Trout Meuniere served with Brabant Potatoes. Get full Brabant Potatoes Recipe ingredients, how-to directions, calories and nutrition review. Know how to make it better? Keeps the oil from surrounding the potatoes In Australia I love using Dutch creams because they're super versatile. Bring a pan of water to the boil and then add 1 tablespoon of salt. I prefer not to peel them, but thats me. BIG New York Strip Steak. google_ad_slot = "4483730180"; After the harvest, the potatoes are processed into either chilled products with a short shelf life or chilled products for a long shelf life. Blackened Scallops $52.00. These Brabant Potatoes are a New Orleans classic and will quickly become one of your family's favorite side dishes. This was pure, pure love! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. I appreciate you giving the recipe a try and so glad you liked it. All garlicky with my favorite herb parsley prominently featured. Served w Not a pickling recipe, but a fun way to dress up some plain dill pickles with some sweet and spicy flavor. So, I keep calm and potato on, always keeping one eye out for yet another way to enjoy my beloved spuds. *Step 3 - *When the potatoes are cooked, add half the duck fat or oil to a large skillet and fry the potatoes in two lots and do not overcrowd the pan as you want them to be crispy golden on the outside. Boil for 4 to 5 minutes, or until slightly tender. All of the food was fresh and well presented. Brabant Potatoes are the New Orleans french fry. 2 tablespoons sesame seeds. CRISPY Home Fries With Garlic & Parmesan! Thank you for sharing Sweet Daddy D! Place the pan over very low heat and allow the butter to slowly melt and cook the garlic. Add the scallions, parsley, Worcestershire sauce and garlic. Brabant Potatoes are a delicious potato dish served in Louisiana also called Louisiana Fries. Save my name, email, and website in this browser for the next time I comment. This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platterjust about anything! Ingredients: 3 or 4 small yellow potatoes. And, don't worry about when you should serve them! brabrant potatoes, butter potatoes, garlic potatoes, Louisiana fried potatoes, Louisiana fries, New Orleans fried potatoes, salt, black pepper and cayenne pepper to taste. (2-3" in diameter) Throw in some chopped parsley. All rights reserved. Place the drained potatoes on a warm serving plate(s). Heat a large oven-proof skillet over medium-high heat. Sprinkle on the creole seasoning and kosher salt and freshly ground black pepper; Mix well. 2023 Warner Bros. 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. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella, You do you, but this is how I cut the potatoes. Clean potatoes under cold running water; cut into 1/2-inch cubes. They have crispy skins, but their insides are soft and tender. They're super versatile too and go with pretty much everything! Salt and pepper to taste, Preheat oven to 400 degrees. FEATURED COCKTAILS. Save my name, email, and website in this browser for the next time I comment. Place the potatoes in a medium, heavy sauce pan and add enough water to cover. Don't forget the generous drizzle of garlic butter! Firstyou have a beer. /* Header Text Ad */ Heat oil to 350 degrees F in a 10-inch cast iron skillet. google_ad_height = 15; Rate this Brabant Potatoes recipe with 4 medium baking potatoes, peeled and cut into 1/2-in . Crispy cubes of potato dressed in a delicious garlic butter sauce. Lets see how we do it. Stir in the garlic and parsley and simmer until the garlic is fragrant. Crispy potatoes drizzled with rich garlic butter! We use cookies to ensure that we give you the best experience on our website. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Your email address will not be published.