Brabant Potatoes Recipe
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.
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Servings: 4 people
Ingredients
- 1 ½ pounds potatoes
- oil for frying
- 6 tablespoons butter
- 1 ½ tablespoons minced garlic
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon gluten free hot sauce
- salt, black pepper and cayenne pepper to taste
Instructions
- 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.
Notes
For holiday meals, bake the potatoes the day before. Then peel, cube, fry and coat them with the sauce right before serving.
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