Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. My take on the Cajun-adopted dish of supposed Dutch origin begins with baking the potatoes. Once they are cooled and peeled, they're fried til crispy golden brown deliciousness. 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. Yep and yay...
Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
You Say Potato, I Say Oh Yes, Yes Please!!
I'm totally one of those people who live for their next bite of potatoes. I say potatoes in the morning, potatoes in the evening, and then potatoes in the noontime, too. I honestly don't think that I've ever met a potato that I didn't like. Or a potato dish that made me say, 'I'm never eating that one again!' Nope!!
So, I keep calm and potato on, always keeping one eye out for yet another way to enjoy my beloved spuds. While I'm no stranger to Brabant potatoes, they were never really a part of my early life like their smothered potato cousins.
But Then It Was Love at First NOLA Bite, Y'all...
I honestly didn't learn of them until I got older. I don't exactly remember where, but I'm fairly certain that I had them at a French Quarter restaurant served alongside fish. Anyway, I was hooked from the very beginning, astounded at the juxtaposition of crunchy and creamy in each bite. And the butter sauce, y'all!! All garlicky with my favorite herb parsley prominently featured. This was pure, pure love!
However, I gradually stopped making the hour-long restaurant exploring trips to NOLA when I went gluten free back in 2010. It's just not the same for me anymore. I hate the hassle of putting servers on the spot, as I have a strong background in hospitality myself. They don't always understand gluten intolerance. And it's really not their fault if I get cross-contaminated when they've tried the best they can to accommodate me.
That's one of the reasons that I've devoted myself to this blog over the last few years. I truly love my native south Louisiana food and culture. 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. Yep.
So, I am now presenting to you my take on New Orleans-famous Brabant potatoes. I believe that the original recipe calls for boiling the potatoes before frying them. That way is good, too. But, I like the even further depth of flavor that you can only achieve by baking the potatoes. The oven is best for this, but you can also bake them in the microwave, too.
How to Make Brabant Potatoes
Start the Brabant potatoes by baking the potatoes in the oven or microwave:
Let them cool completely, then cut them in half. Peel them carefully, and cut them into squares. Heat oil to 350 degrees F in a 10-inch cast iron skillet. Then, fry the potato squares for just a couple of minutes on each side, until each one is golden brown.
During the last Brabant potatoes frying batch, pour all of the butter sauce ingredients into a small saucepan:
And heat just until the butter has melted into the herbs and spices:
Finally, pour the butter sauce over the potatoes and serve immediately. And prepare to be amazed and delighted, ya'll!! Cause these Brabant potatoes are a simultaneous flavor bomb explosion of creamy, crunchy, herby-garlicky-buttery bliss!!
And, don't worry about when you should serve them! They're just as perfect for breakfast as they are for lunch or dinner. They go with just about everything, and they last up to two days in the fridge.
Share these decadent Brabant potatoes with those who love you for always pushing yourself forward no matter what life throws your way. And see y'all on the yum side...
Brabant Potatoes Recipe
- Bake potatoes in the oven or microwave. Let cool completely.
- Cut each potato in half, then carefully peel each one. (They don't fall apart when I cut them in half first.)
- Dice the potatoes into 1" square cubes.
- Heat about 5 inches of oil to 350 degrees F in a 10-inch cast iron skillet.
- Fry the potatoes in batches for about 2 minutes on each side. They are already cooked, so be careful not to overfry them.
- Transfer cooked potatoes to a paper towel-lined plate.
- During the last frying batch, pour the remaining ingredients into a small saucepan.
- Cook over medium heat for a few minutes until the butter melts.
- Stir until well-incorporated.
- When the Brabrant potatoes are all ready, transfer them to a serving platter or bowl.
- Cover the fried potatoes with the butter sauce.
- Serve immediately.