Brabant Potatoes are the New Orleans french fry. google_ad_slot = "4483730180"; So, I keep calm and potato on, always keeping one eye out for yet another way to enjoy my beloved spuds. google_ad_client = "ca-pub-3056623089397773"; Remove to meat cut open and add cream cheese, basil and parsley. 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). Nope!! google_ad_client = "ca-pub-3056623089397773"; They appear all over New Orleans in restaurants where they are one of the tastiest side dishes you will eat. Shake the pan again for about 1 minute. Meanwhile, heat oil in a large, heavy skillet over medium-high heat to 360 degrees. Smooth out the top of the potatoes to create an even layer. It's simple, and it produces amazing results. Yep. This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platterjust about anything! 5/9/2017. 2 tablespoons extra virgin olive oil Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. (You probably won't need salt due to the generous salting of the potato water). The key to the BEST Brabant potatoes is making sure that you don't burn the garlic which makes it bitter. $ 30 "Burnt Ends" Style Prime Rib Au Jus. In a small saucepan over medium heat, melt the butter with the olive oil. Slice them into 1/8 to 1/4 thick slices. $$$$. Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. Clean potatoes under cold running water; cut into 1/2-inch cubes. 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 Feed a hungry child today! Similar to our beloved southern fried chicken, a boneless, skinless chicken breast is pounded thin, dredged in flour and fried. Most include cheese, a cream-based soup, onions, butter, and a flaky, crunchy topping, which is usually made of potato chips or cornflakes. Place potatoes in a pot and cover with water. Thanks for the comment, Theresa. Makes 4-6 serving. Your email address will not be published. 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. We have Hot Jazz Brunch every Sunday with Miss Jubilee and the . The classic New Orleans Creole dish is Trout Meuniere served with Brabant Potatoes. Make sure to use enough oil to deep fry the potatoes. Drain and cool slightly. Crawfish and Gulf coast seafood delivery to your door. I used duck fat but you can use oil or another type of fat or dripping. Then leave them over high heat, untouched for 2 minutes to start to crisp. Salt and pepper before serving. Heat oil in a large nonstick skillet over medium-high heat. Drain. 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. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. Wild Mushroom Omelette Three egg omelette filled with wild mushrooms, sauted leeks and boursin cheese, served with a buttermilk biscuit, Brabant potatoes and Barnaise 19.00. The General Muir. these are a pushy recipe Dear Reader! Some include additions of ham or other meats. The third way is to lightly fry and then bake the potatoes. 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. these are basically just home fries but its not a bad recipe. Follow Mississippi Sideboard on WordPress.com, Faulkner: The Past Is Never Dead: A Review. They make a lighter and healthier alternative to creamy scalloped potatoes or cheesy potatoes au gratin. Add the pimentn dulce and pimentn picante and stir until combined. It is super easy to make Brabant Potatoes!. Brabant potatoes: 2 lbs Yukon gold potatoes, cubed (1212) blanched in salt water "al dente" 3 oz shallots, minced or fine diced 8 oz butter creole spice Lemon butter sauce: 1/3 cup seasoned rice vinegar 1/3 cup white wine 1 lemon whole 1 Tbsp Worcestershire sauce Tbsp black peppercorn 1 Tbsp all-spice whole 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. The potatoes weren't bad, they just didn't live up to the rest of the meal. Brabant potatoes are flavoured with Creole or Cajun Seasoning. 9. These potatoes are low in moisture and absorbent and render fluffy when cooked. Brabant Potatoes are a delicious potato dish served in Louisiana also called Louisiana Fries. Melt the butter in a small sauce pan and add the chopped garlic. Season the potatoes to taste with salt and pepper and bake until crisp and deep golden brown, 12-15 minutes. Add the Creole seasoning and toss to season. Once the garlic has softened remove the pan from the heat and set to one side. Cook, shaking pan bakc and forth and turning potatoes often with a pancake turner, 12-15 minutes until golden brown and crisp. Once they are cooled and peeled, they're fried til crispy golden brown deliciousness. Heat the oil in a nonstick skillet over medium-high heat. Save my name, email, and website in this browser for the next time I comment. Toss to mix that all together well. Sprinkle on the creole seasoning and kosher salt and freshly ground black pepper; Mix well. And finished off with a garlicky butter sauce that I'm confident will put these Louisiana fries on your permanent monthly rotation must-have list. Funeral potatoes accommodate numerous substitutions, but all include potatoes as a base ingredient. 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. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Shake pan about 1 minute. Currently you have JavaScript disabled. These potatoes are low in moisture and absorbent and render fluffy when cooked. Add the parsley to the melted butter and garlic, mix well, then pour this onto the potatoes and mix well. Golden Roast Potato Salad With Buttermilk Dressing. 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. Your email address will not be published. Place the fried potatoes in a large mixing bowl and add the butter, garlic, parsley, salt, and pepper. Then add the melted garlic butter and parsley and toss and serve. Or a potato dish that made me say, 'I'm never eating that one again!' cubes (about 2 lbs. Cut potatoes into bite sized pieces and toss in the oil and roast for 20 minutes turning over halfway. They're cooked in a buttery garlic sauce, and they're cooked to crispy perfection. When the Brabrant potatoes are all ready, transfer them to a serving platter or bowl. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Heat the Oil to 360-375 degrees in a 2 qt saucepan. Thats it, all there is to it, simple as that. Russet or Idaho potatoes are perfect. See-this has to be simple and no-angst with such few ingredients. Mix the breadcrumbs and Parmesan cheese together in a small bowl and sprinkle the mixture over the potatoes. office 504.208.9959,New Orleans, Louisiana If you continue to use this site we will assume that you are happy with it. We use cookies to ensure that we give you the best experience on our website. Add the butter and continue shaking the pan until it is melted. See The Specials The New Taste of the Old West. Each course seemed to get better than the previous one! Salt and pepper to taste, Preheat oven to 400 degrees. Meanwhile, heat oil in a large, heavy skillet over medium-high heat to 360 degrees. Can be doubled easily. I promised that I would make her something. Brabant potatoes are made from cubed potatoes that are blanched or par-boiled, and then deep fried. Salad-3 Gumbo-3 Hush Puppies-5 Whole Redfish-4 Brabant Potatoes -4 Brussel Sprouts-3 Key Lime Pie-3 and Rum Cake-3. the 2016 Mississippi Seafood Cook-Off competition. Keep warm while potatoes fry. these are a pushy recipe Dear Reader! First you cut the potatoes into cubes (cutting up the potatoes makes them much faster to cook) and then parboil them. A classic Creole recipe for one of New Orleans's most popular Creole dishes. You can use a bowl or a baking sheet with sides for this next part. As an Amazon Associate, I earn from qualifying purchases. Brabant Potatoes are a delicious potato dish served in Louisiana also called Louisiana Fries. DELICIOUS Cheese & Bacon Stuffed Baked Potatoes! But, if you don't want to parboil the potatoes, just increase the frying time to at least 15 to 18 minutes. The Gumbo Pages Creole & Cajun Recipe Page, The New Orleans Cajun and Creole Cuisine Blog, Mr. Lakes Nonpompous New Orleans Food Forum. My first experience as a child with Brabant Potatoes came alongside some Trout Meuniere at Arnauld's. During the last frying batch, pour the remaining ingredients into a small saucepan. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. Instructions Air Fried Potatoes Preheat your air fryer to 375 for just a couple of minutes. 0 friends. Add potatoes, salt and pepper. Try our $10 Trial Subscription (3 issues). Heat 2 more tablespoons of the olive oil in a large skillet over medium heat. She loved them so much that she ate half of the box that afternoon after I dropped them off. Notify me of follow-up comments by email. Diced potatoes are fluffy on the inside and crispy on the outside and tossed in a delicious garlic butter before serving! Plus, they require only seven ingredients (two of which are salt and pepper) and are ready in just 30 minutes. I hate the hassle of putting servers on the spot, as I have a strong background in hospitality myself. I find it is the major constituent of all the other "seasonings," and I am on a low sodium diet regime. Sort of like garlicky, cubed French fries. Click herefor crawfish and seafood distributors. 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. By parboiling the potatoes first, you jump start the tenderization. Make more than you think you need.they will be popular and they make great leftovers for breakfast. Not ready to eat? The potatoes do not have to be peeled unless you want them that way. My mother has the patience for that. // . The potatoes will be fried in vegetable or canola oil and seasoned with kosher salt, fresh ground black pepper and creole seasonings. Share. American Red Snapper Hugo's Oyster Bar. Peel only if desired. 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. This is how I make them because I think this two-pronged method produces the best texture. They're just as perfect for breakfast as they are for lunch or dinner. These. 2 Tbsp Italian Parsley, Finely Chopped. Heat oil to 350 degrees F in a 10-inch cast iron skillet. 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. You want to fry the potatoes for 10 to 12 minutes until the outside is starting to brown and get crunchy. Follow Not Quite Nigella on Email, Instagram, Twitter, Pinterest, YouTube and Facebook. Make sure to use enough oil to cover the potatoes. We love these potatoes.