Log in. 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. these are a pushy recipe Dear Reader! But, I like the even further depth of flavor that you can only achieve by baking the potatoes. Overcrowding the pan when deep-frying does two things: Brabant potatoes go back as far as the 1920 when they first appeared in cookbooks. (2-3" in diameter) Ingredients: 3 or 4 small yellow potatoes. Put the potatoes in a medium, heavy saucepan and add enough water to cover. 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. If you continue to use this site we will assume that you are happy with it. 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?" Follow Not Quite Nigella on Email, Instagram, Twitter, Pinterest, YouTube and Facebook. By the time I got home she had messaged me. Serve immediately. Theodore's Dining Room - Medora - Official Ticket Site of the Medora Hefty cut of Aged NY Strip served with Scattered, Smothered and Covered Brabant Potatoes and Choice of Salad. Over a medium-low heat, add the broth very gradually, stirring constantly. (You probably won't need salt due to the generous salting of the potato water). Working in batches, fry potatoes until they are light brown. Feed a hungry child today! Heat about 5 inches of oil to 350 degrees F in a. Fry the potatoes in batches for about 2 minutes on each side. At the time that she left, she had no idea that when she would be coming back she'd be flying back to a situation like this as it escalated so quickly. Get yourself and your ingredients together and ready, read through the recipe from beginning to end. 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. Funeral potatoes accommodate numerous substitutions, but all include potatoes as a base ingredient. While I'm no stranger to Brabant potatoes, they were never really a part of my early life. Cut off the bottom, top and sides and then into 1/2-inch cubes. Bravas Sauce Recipe - A Spanish Condiment With a Kick! They're super versatile too and go with pretty much everything! 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. The dusting of grated Parmesan cheese helps keep the glycemic uptake down so your blood sugar won't spike. 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. google_ad_client = "ca-pub-3056623089397773"; Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. The British method of roasting potatoes is one that I've taken a strong liking to. Your email address will not be published. $ 20. 6 tablespoons butter Let's make some You will want to use a nice starchy potato-best for frying. $ 30 "Burnt Ends" Style Prime Rib Au Jus. These Brabant Potatoes are a classic New Orleans side dish that will make any meal special. Articles on this website are protected by copyright. First you cut the potatoes into cubes (cutting up the potatoes makes them much faster to cook) and then parboil them. Pan-seared Gulf Redfish Filet With Nola-style Brabant Potatoes Review. Stir in the garlic and parsley and simmer until the garlic is fragrant. This blog generates income via ads. See-this has to be simple and no-angst with such few ingredients. As an Amazon Associate, I earn from qualifying purchases. Your email address will not be published. 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. The potatoes are boiled and then fried in a skillet to make the perfect easy side dish for serving with chicken and steak. Most include cheese, a cream-based soup, onions, butter, and a flaky, crunchy topping, which is usually made of potato chips or cornflakes. Lowers the temperature of the oil too quickly, which will result in soggy and greasy food, as opposed to crisp. New Orleans Air Fried Whole30 Brabant Potatoes The delectable crispy bits of potato are tossed in a flavorful garlicky herb sauce and laid on top of a creamy cajun garlic aioli. Diced potatoes are fluffy on the inside and crispy on the outside and tossed in a delicious garlic butter before serving! You will want to serve this alongside any dish you've ever made. You want to fry the potatoes for 10 to 12 minutes until the outside is starting to brown and get crunchy. Many commercial creole seasonings contain salt, so you should taste before adding more salt. The key to the BEST Brabant potatoes is making sure that you don't burn the garlic which makes it bitter. They go with just about everything, and they last up to two days in the fridge. Serve. Place cream cheese stuffing on top and roll and toothpick close. Ingredients: 3 or 4 small yellow potatoes. A drizzle of melted butter, chopped garlic and parsleyjust before serving sets it apart. A delicious side for fish, or any main dish! Simmer on low until the garlic is softened. Slice them into 1/8 to 1/4 thick slices. The garlic wants to soften but never color. Place in a colander and rinse until the water runs clear to get rid of the surface starch. Trout Meunire Recipe | Firstyou have a beer 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. Crispy cubes of potato dressed in a delicious garlic butter sauce. Brabant Potatoes are a delicious potato dish served in Louisiana also called Louisiana Fries. Cook, shaking the pan back and forth, for 10 to 12 minutes, or until golden brown and crisp. The second approach is to parboil the potato cubes and then fry them. It is super easy to make Brabant Potatoes!. I honestly didn't learn of them until I got older. Make sure to use enough oil to cover the potatoes. Preheat an oven to 400 degrees F. Toss the Potatoes in 2 Tbsp Vegetable oil and season liberally with kosher salt and black pepper. 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. Please donate to this super amazing organization! Lay potatoes out on a stack of paper towels and let dry for at least 10 minutes. Also, don't cover them if you put them in the oven because you don't want them to steam and lose their crunch. Add the scallions, parsley, Worcestershire and garlic. Shake pan about 1 minute. So, I am now presenting to you my take on New Orleans-famous Brabant potatoes. Packed full of flavor it will leave you with the most amazing potato recipe you have ever tried! Add the chopped parsley to the garlic butter then spoon the butter over the hot potatoes. (2-3 inches in diameter) I don't make these often, but they are a real treat when I do. She was in quarantine after going overseas for her mother's funeral. For four servings, peel and dice two large russet potatoes. Served with a Choice of Side and Salad. 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 The selected potatoes are supplied by more than 200 arable farms, mainly from the Peel region of Brabant. The potatoes will be fried in. google_ad_height = 280; Also, don't cover them with anything while in the oven, you don't want them to steam and lose their crunch. I happened to have some Creole seasoning but if you don't, salt and cayenne pepper will do in its place. Bake the potatoes in the oven or microwave. The potatoes weren't bad, they just didn't live up to the rest of the meal. Here, I teach you how to make grain & gluten free Cajun & Creole dishes that are just as delicious as they are truly authentic. Then, fry the potato squares for just a couple of minutes on each side, until each one is golden brown. This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platterjust about anything! Required fields are marked *. Heat the olive oil in a small saucepan over medium heat. Don't forget the generous drizzle of garlic butter! I have found that 10 to 12 minutes is the sweet spot. Cut potatoes into bite sized pieces and toss in the oil and roast for 20 minutes turning over halfway. GRUYRE OMELETTE $36.00. 2 Large Idaho Potatoes Layer on a baking sheet and bake for 40 minutes or until golden and crispy. The Gumbo Pages Creole & Cajun Recipe Page, The New Orleans Cajun and Creole Cuisine Blog, Mr. Lakes Nonpompous New Orleans Food Forum. Yukon Golds, only slightly less starchy, are also absorbent and fluffy and work very well for this also. 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. Brabant Potatoes $6.50 A local favorite. Wait until they come out of the oven before adding in the butter and garlic. Dice the potatoes into 1-inch square cubes. 5 from 4 votes Print Pin Rate Course: Side Dish Salt and pepper to taste, Preheat oven to 400 degrees. This is a great recipe and works to make perfect brabant potatoes - crispy on the outside and pillowy on the inside! It takes a pretty special dish to stand alongside some of the great New Orleans entrees. Makes 4-6 serving. Let them soak for 15 to 30 minutes. Give them a gentle toss and cook again for 2 minutes. Golden Roast Potato Salad With Buttermilk Dressing. Follow us on. 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. Lunch Menu Restaurant Iris This will take about 10 minutes. google_ad_slot = "4195658546"; Unfortunately she only has a microwave which limited the scope of her meals. 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. How to pronounce Brabant | HowToPronounce.com Thats it, all there is to it, simple as that. While waiting for the oil to get hot, peel the potatoes and cut them into 1/2" squares. I'm a native south Louisianaian, the daughter of a Cajun mom from down the bayou. Which potatoes to use for Brabant Potatoes? Blackened Gulf Snapper. Do You Know What It Means To Miss New Orleans? For more great recipes follow me on Pinterest, Use the options below to toggle between cups and grams (if relevant). Spoon half the garlic butter mixture over the potatoes; reserve the other half. That method works great as long as you keep the oil temperature just right. Thanks for the comment, Theresa. Menus for Arnaud's Restaurant - New Orleans - SinglePlatform Brabant Potatoes | COCTIONE Perfect Brabant Potatoes are deep golden brown and uber-crunchy on the outside and tender and steamy on the inside. Firstyou have a beer. I like to add some diced scallions to mine, as well. Drain and cool slightly. Drain well in a strainer. You could also bake the potatoes as an alternative to frying them.