#Brabant #Potatoes (#Crispy #Garlic #Butter #Potatoes)
Crispy potatoes drizzled with rich garlic butter! These Brabant potatoes are a New Orleans classic and will quickly become one of your family's favorite side dishes.
The potatoes are boiled and then fried in a pan before being transferred to the oven to make the perfect side dish to serve with chicken, fish and steak.
But don't forget the generous garlic butter fillet! Filled with flavor, it will leave you with the most amazing potato recipe you have ever tried!
What are Brabant potatoes?
Brabant potatoes are also known as Louisiana Fries or Fried Louisiana Potatoes. And these are the best crispy potatoes you will ever try!
Crispy potato cubes topped with a delicious garlic butter sauce. They are soft and fluffy on the inside and super crisp and golden on the outside. And then they absorb the butter and taste INCREDIBLE!
How to make Brabant potatoes
The potatoes are cut into cubes (no need to peel them) then boiled in very salted water for 5 minutes until they are softened but not fully cooked.
Don't worry about the salt in the cooking water! It does not absorb everything in the potato, it simply guarantees that the finished Brabant potatoes are seasoned until fluffy.
These potatoes are then fried in a pan until they start to get crisp. Once they have coated the oil well, the pan is transferred to the oven and they will finish cooking and will become so crisp and golden!
Once fully cooked and crisp, the potatoes are finished with melted garlic butter, salt and black pepper. Some people add green onions to theirs, but we just prefer the taste of garlic butter!
You want to cut the potatoes into cubes of about 1/2 inch. Don't worry too much about making them all perfect. The finest pieces will be even more crisp !!! And the larger pieces absorb extra butter. But aim for cubes of about 1/2 inch so that they all cook in the same amount of time.
How to make a simple garlic butter
The key to this garlic butter is to start with a cold pan. This way, the butter will slowly melt and start to cook the garlic gently rather than frying it. Frying garlic can burn butter and garlic, which will ruin your potatoes! The gentle heat slowly cooks the garlic, removing the taste of raw garlic and infusing the butter with the best flavors!
The garlic butter is then allowed to cool slightly before adding the freshly chopped parsley. This helps keep the parsley green and also allows the garlic to further infuse the butter.
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