/* 336x280, created 10/31/10 */ Seared Rare, asparagus, Brabant potatoes, barnaise, house made Worcestershire - 75. This way you have a nice hot pan to drop the potatoes on. Keeps the oil from surrounding the potatoes Creole Boiled Brabant Potato Basket & Double Gloucester Fondue Download Hi-Res Recipe Photo Ingredients: 10 pounds Idaho Potatoes #2 1/2 cup Creole Seasoning cup Crme Fraiche 2 dried bay leaves 1 cups Gruyere Cheese, shredded 2 cups Cotswold Double Gloucester Cheese, shredded 2 Tablespoons Corn starch 1 cup dry white wine 1 cup heavy cream Cut off the bottom, top and sides and then into 1/2-inch cubes. Cook, shaking the pan back and forth, for 10 to 12 minutes, or until golden brown and crisp. In a saute pan heat the Olive Oil over medium low heat and saute the garlic until fragrant, add the parsley and the butter, incorporating it in by constantly shaking the pan back and forth. 2 tablespoons extra virgin olive oil **Note** I believe that the original recipe calls for boiling the potatoes before frying them. Add 1 tablespoon of flour and stir until combined. Add the potatoes, salt, and pepper. So tell me Dear Reader, have you ever heard of Brabant potatoes? In Australia I love using Dutch creams because they're super versatile. Yep. Place diced potatoes in a colander and rinse again under cold water to remove excess starch; drain well. these are basically just home fries but its not a bad recipe. [CDATA[ I dont recommend olive oil because it has a lower burn, and you want the oil hot to fry the cubes. Add the scallions, parsley, Worcestershire sauce and garlic. Give them a gentle toss and cook again for 2 minutes. 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. Layer on a baking sheet and bake for 40 minutes or until golden and crispy. 1/2 teaspoon salt. Let them soak for 15 to 30 minutes. Salt and pepper to taste, Preheat oven to 400 degrees. Save my name, email, and website in this browser for the next time I comment. Once they are parboiled, drain them on some paper towels for a few minutes until they are totally drained. Drain and pat dry with paper towels, you want them very dry before they go into the oil. Copyright 2016 to 2023 A Sprinkling of Cayenne/Lyn Corinne Liner, The Trinity Roux: Gluten Free Paleo Grain Free Roux, Best Ever Baked Red Gravy Recipe (Creole Tomato Sauce), So, I keep calm and potato on, always keeping one eye out for yet another way to enjoy my beloved spuds. Then, fry the potato squares for just a couple of minutes on each side, until each one is golden brown. 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. heirloom grape tomatoes, charred corn, asparagus, avocado, red onion, candied pecans, bleu cheese crumble DISCLAIMER: This is a recipe site intended for entertainment. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. Commonly known as croquettes, salmon is combined with fresh parsley and seasonings, crushed saltine crackers and egg, shaped into patties an Another fabulous dip made with cream cheese, sour cream, cheddar cheese, ham, green onion, jalapenos and green chilies. Make more than you think you need.they will be popular and they make great leftovers for breakfast. Crawfish & tasso maque choux, fingerling potatoes maison, fried fennel pickles, sweet chili saffron glaze. Place in a colander and rinse until the water runs clear to get rid of the surface starch. Let them cool completely. (2-3 inches in diameter) Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Cut into large dice about 1/2 inch on a side, wash again, and drain well. Articles on this website are protected by copyright. google_ad_width = 468; Which potatoes to use for Brabant Potatoes? This will take around 10 minutes. Yukon Golds, only slightly less starchy, are also absorbent and fluffy and work very well for this also. these are a pushy recipe Dear Reader! Glad you omit salt. Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. Stirring often, saut in 350-360 fat until golden brown. Chopped cabbage, smothered down with the trinity of vegetables, ground sausage and tomatoes. 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. 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. Brabant Potatoes are a delicious potato dish served in Louisiana also called Louisiana Fries. While I'm no stranger to Brabant potatoes, they were never really a part of my early life like their smothered potato cousins. These Brabant Potatoes are a classic New Orleans side dish that will make any meal special. 6 tablespoons butter 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. Fried Bone-In Pork Chop. HOURS OF OPERATION Monday: 5pm-9pm Tuesday: CLOSED Wednesday: 5pm-9pm Thursday: 5pm-9pm Friday: 5pm-10pm Saturday: 5pm-10pm Sunday: 5pm-9pm And by the way, Brabant is a region in the Low Countries; how this Crescent City side came by the name is unknown. cubes (about 2 lbs. 509 reviews #3 of 193 Restaurants in Roswell $$ - $$$ American Bar Seafood. Remove cooked potatoes with a slotted spoon and drain on a new stack of paper towels. Post a picture on our, Make sure to Pin it on Pinterest. DUCK & GREENS | duck leg confit,pickled peach stewed greens, calvados sauce You will want to serve this alongside any dish you've ever made. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Cut them in small bite sized pieces (around 3/4 of an inch) and boil with the tablespoon of salt for 15 minutes. This traditional stewed chicken dish begins with a browned, cut up chicken, that is slow cooked in a roux based gravy. Do You Know What It Means To Miss New Orleans? 4 garlic cloves, minced Your email address will not be published. Add the potatoes and fry for 8 to 10 minutes until golden brown and tender. I happened to have some Creole seasoning but if you don't, salt and cayenne pepper will do in its place. You want the garlic cooked but it should not be browned at all. That's one of the reasons that I've devoted myself to this blog over the last few years. Drain the potatoes onto paper towels, then place in a bowl or sheet pan almost immediately. That's itall there is to it. Learn how your comment data is processed. While waiting for the oil to get hot, peel the potatoes and cut them into 1/2 squares. While I'm no stranger to Brabant potatoes, they were never really a part of my early life. Discovery, Inc. or its subsidiaries and affiliates. Potatoes Brabant - Air Fryer. Sauted Mushrooms Rolled in Handmade Pasta, Baked with Parmigiano Cream That probably won't happen, but it is likely you could choose a special fried potato dish to go with your spectacular entree. Required fields are marked *. Each course seemed to get better than the previous one! $ 30 "Burnt Ends" Style Prime Rib Au Jus. brabrant potatoes, butter potatoes, garlic potatoes, Louisiana fried potatoes, Louisiana fries, New Orleans fried potatoes, salt, black pepper and cayenne pepper to taste. This recipe for Louisiana Brabant Potatoes is the perfect Southern side dish to serve with dinner. If you love potatoes (and who doesn't?) Similar to our beloved southern fried chicken, a boneless, skinless chicken breast is pounded thin, dredged in flour and fried. Log in. Firstyou have a beer. In a medium bowl, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper. Once they are cooled and peeled, they're fried til crispy golden brown deliciousness. Cut the potatoes into -inch cubes, there is no need to peel them. 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. The British method of roasting potatoes is one that I've taken a strong liking to. Drain well in a strainer. Blackened Gulf Snapper. There you have it. Season the sauce with salt and pepper and pour over the potatoes, or toss them in it. Save my name, email, and website in this browser for the next time I comment. Brabant Potatoes are the New Orleans french fry. Makes 4-6 serving. Drain and cool slightly. Add the Creole seasoning and toss to season. Put the potatoes in a saucepan and cover with water. 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. Huh? Use a slotted spoon to remove the potatoes from the oil to a platter lined with paper towels. I can't blame her, I helped myself to quite a few of these while they were cooling! Peel them carefully, and cut them into squares. Served w Not a pickling recipe, but a fun way to dress up some plain dill pickles with some sweet and spicy flavor. google_ad_slot = "4483730180"; Golden Roast Potato Salad With Buttermilk Dressing. FEATURED COCKTAILS. 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. Click here for instructions on how to enable JavaScript in your browser. You can use a bowl or a baking sheet with sides for this next part. Spoon half the garlic butter mixture over the potatoes; reserve the other half. However, I gradually stopped making the hour-long restaurant exploring trips to NOLA when I went gluten free back in 2010. Once the oil has reached 350 degrees, add the cubed potatoes. I promise. Add about 2 inches of vegetable oil (make sure its enough to cover the potatoes) in a skillet and bring to 350 degrees over high heat. Once the garlic has softened remove the pan from the heat and set to one side. Many commercial creole seasonings contain salt, so you should taste before adding more salt. Shake the pan gently to fully coat the potatoes with oil. Your email address will not be published. Plus, they require only seven ingredients (two of which are salt and pepper) and are ready in just 30 minutes. Everything but the Brabant potatoes were excellent. Crawfish and Gulf coast seafood delivery to your door. A drizzle of melted butter, chopped garlic and parsleyjust before serving sets it apart. Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture. I truly love my native south Louisiana food and culture. *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. Drain potatoes well. Spoon half the garlic butter mixture over the potatoes; reserve the other half. Creole seasoning is made up of salt, chilli, black pepper and garlic powder. Bring a pan of water to the boil and then add 1 tablespoon of salt. Add the chopped parsley to the garlic butter then spoon the butter over the hot potatoes. Thank you for sharing Sweet Daddy D! 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. In the meantime, season the flour with salt, black pepper, and cayenne. Lowers the temperature of the oil too quickly, which will result in soggy and greasy food, as opposed to crisp. Add potato slices and onions in batches. My first experience as a child with Brabant Potatoes came alongside some Trout Meuniere at Arnauld's. Place the potatoes in a medium, heavy sauce pan and add enough water to cover. Serve immediately. google_ad_client = "ca-pub-3056623089397773"; google_ad_height = 15; I promised that I would make her something. ), 2 tbsp vegetable oil, 3/4 tsp salt, 1/4 tsp fresh ground black pepper, 1/4 cup chopped scallion, 2 tbsp chopped fresh parsley, 1 tbsp worcestershire sauce (use vegetarian version to . This was pure, pure love! While the oil is coming to temperature, melt the butter in a saucepan, then add the chopped garlic and stir for a couple of minutes until the garlic is soft. *Step 2 - *While the potatoes are boiling, place the butter in a saucepan with the garlic and saut very gently for 10-15 minutes or so (I put it on a 3 out of 10 heat). (2-3" in diameter) Season the potatoes to taste with salt and pepper and bake until crisp and deep golden brown, 12-15 minutes. Enjoy this fresh culinary experience in a historic and elegant atmosphere. It's just not the same for me anymore. Add the butter and continue shaking the pan until it is melted. As an Amazon Associate, Deep South Dish earns from qualifying purchases. Perfect Brabant Potatoes are deep golden brown and uber-crunchy on the outside and tender and steamy on the inside. Review. I don't make these often, but they are a real treat when I do. The russet is the quintessential starchy potato. For four servings, peel and dice two large russet potatoes. Cut each potato in half, then carefully peel each one. For holiday meals, bake the potatoes the day before. Bring about 10 cups of water to a heavy boil and parboil potatoes for three minutes after water returns to a boil. In a small saucepan over medium heat, melt the butter with the olive oil. Let's make some You will want to use a nice starchy potato-best for frying. So, I keep calm and potato on, always keeping one eye out for yet another way to enjoy my beloved spuds. 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. 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). Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. She was in quarantine after going overseas for her mother's funeral. Once it returns to a boil, let them go for no more than three minutes. I think leaving the salt out of Le Bon Papa Creole Seasoning makes it much more versatile. With fine herbes and Lyonnaise potatoes. Shake pan about 1 minute. Season with salt & black pepper. Heat up half of the oil and butter in a large skillet. They are diced potatoes cooked crispy tender and tossed in a pungent butter sauce. Peanut or canola oil, for frying All garlicky with my favorite herb parsley prominently featured. 9. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Lets see how we do it. Every Thursday you'll receive new recipes, events &festivals and more. Cause these Brabant potatoes are a simultaneous flavor bomb explosion of creamy, crunchy, herby-garlicky-buttery bliss!! Arnaud's Gulf Fish Meunire $44.00 Boil for 2 minutes, then drain and set aside. Please donate to this super amazing organization! Add the scallions, parsley, Worcestershire and garlic. I used Tony Chachere's to season, so didn't have to add more salt or pepper. Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. Lay potatoes out on a stack of paper towels and let dry for at least 10 minutes. Brabant Potatoes These potatoes are buttery and full of garlic flavor, and they're some of the tastiest you'll ever eat. I like to add some diced scallions to mine, as well. Add the green onions, parsley, Worcestershire, and garlic. Instructions. Heat oil to 350F in a large pot or deep fryer. Keep stirring for about a minute, to toast the flour slightly. The recipe for Brabant potatoes in The Picayunes Creole Cookbook (1901) doesnt include garlic, but most contemporary recipes do. They may also resemble your go-to version of home fries. By the time I got home she had messaged me. Instructions Air Fried Potatoes Preheat your air fryer to 375 for just a couple of minutes. Brabant Potatoes are a popular New Orleans side dish. It's simple, and it produces amazing results. It takes a pretty special dish to stand alongside some of the great New Orleans entrees. New Orleans is city of mystery. In pan heat oil, garlic, onion, balsamic vinegar, black pepper, and white pepper until translucent. For more great recipes follow me on Pinterest, Use the options below to toggle between cups and grams (if relevant). 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. 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 Anyway, I was hooked from the very beginning, astounded at the juxtaposition of crunchy and creamy in each bite. We use cookies to ensure that we give you the best experience on our website. Brabant potatoes go back as far as the 1920 when they first appeared in cookbooks. Preheat an oven to 400 degrees F. Toss the Potatoes in 2 Tbsp Vegetable oil and season liberally with kosher salt and black pepper. By parboiling the potatoes first, you jump start the tenderization. This blog generates income via ads. 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. Brabant Potatoes are the New Orleans french fry. Brabant Potatoes are also known as Louisiana Fries or Fried Louisiana Potatoes. As an Amazon Associate, I earn from qualifying purchases. And, don't worry about when you should serve them! Brabant Potatoes are a delicious potato dish served in Louisiana also called Louisiana Fries. google_ad_slot = "4195658546"; Some include additions of ham or other meats. Toss until the potatoes are evenly coated. The dusting of grated Parmesan cheese helps keep the glycemic uptake down so your blood sugar won't spike. 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. Salad-3 Gumbo-3 Hush Puppies-5 Whole Redfish-4 Brabant Potatoes -4 Brussel Sprouts-3 Key Lime Pie-3 and Rum Cake-3. Place the pan over very low heat and allow the butter to slowly melt and cook the garlic. After the harvest, the potatoes are processed into either chilled products with a short shelf life or chilled products for a long shelf life. This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platterjust about anything! Served with a Choice of Side and Salad. Remove from water and spread out on paper towels to dry. In fact I put the butter in a pan with the garlic on low heat for 15 minutes while the potatoes are boiling.
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