Glad you omit salt. Spoon half the garlic butter mixture over the potatoes; reserve the other half. Brabant Potatoes are a popular New Orleans side dish. Love those Creole dishes? 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. Salad-3 Gumbo-3 Hush Puppies-5 Whole Redfish-4 Brabant Potatoes -4 Brussel Sprouts-3 Key Lime Pie-3 and Rum Cake-3. 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. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. 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. Remove cooked potatoes with a slotted spoon and drain on a new stack of paper towels. Drain on dry paper towels. these are a pushy recipe Dear Reader! I honestly don't think that I've ever met a potato that I didn't like. And prepare to be amazed and delighted, ya'll!! That's one of the reasons that I've devoted myself to this blog over the last few years. Place the pan over very low heat and allow the butter to slowly melt and cook the garlic. See full disclosure for details. Once all the potatoes are cooked, arrange them in a single layer on a large, rimmed baking sheet; set aside. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Kosher Salt and Fresh Ground Black Pepper to taste. 4 garlic cloves, minced It's just not the same for me anymore. 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. Lay potatoes out on a stack of paper towels and let dry for at least 10 minutes. Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes. In North America you would use Yukon Gold. Put the potatoes in a medium, heavy saucepan and add enough water to cover. This old New Orleans side dish is different from most pan potato recipes such as hash or fritters which usually call for waxy potatoes. Crawfish and Gulf coast seafood delivery to your door. If you are ready to serve, mix it all up and pour onto the potatoes. And the butter sauce, y'all!! That method works great as long as you keep the oil temperature just right. Serve immediately. Know how to make it better? Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. After the harvest, the potatoes are processed into either chilled products with a short shelf life or chilled products for a long shelf life. Once shimmering add the potatoes. 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. For four servings, peel and dice two large russet potatoes. Huh? Simmer the potatoes for 5 minutes then drain well and set them aside to dry out a little. Bottomless Mimosas $20 Shake pan about 1 minute. A drizzle of melted butter, chopped garlic and parsleyjust before serving sets it apart. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. Crawfish & tasso maque choux, fingerling potatoes maison, fried fennel pickles, sweet chili saffron glaze. Diced potatoes are fluffy on the inside and crispy on the outside and tossed in a delicious garlic butter before serving! While I'm no stranger to Brabant potatoes, they were never really a part of my early life. It takes a pretty special dish to stand alongside some of the great New Orleans entrees. Title: The potato eaters Creator: Vincent van Gogh Date Created: 1885 Physical Dimensions: w950 x h730 mm (without frame) Original Title: De aardappeleters Type: painting External Link:. Hugo's Oyster Bar. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Don't forget the generous drizzle of garlic butter! Brabant potatoes: 2 lbs Yukon gold potatoes, cubed (1212) blanched in salt water "al dente" 3 oz shallots, minced or fine diced 8 oz butter creole spice Lemon butter sauce: 1/3 cup seasoned rice vinegar 1/3 cup white wine 1 lemon whole 1 Tbsp Worcestershire sauce Tbsp black peppercorn 1 Tbsp all-spice whole Ingredients: 3 or 4 small yellow potatoes. Save. I'm so happy to know how to make this! Served with a Choice of Side and Salad. Discovery, Inc. or its subsidiaries and affiliates. read the "It's Me" page to find out more about me and this website Have My Recipes and Articles Delivered Right to Your Inbox. Potatoes Brabant - Air Fryer. A classic Creole recipe for one of New Orleans's most popular Creole dishes. office 504.208.9959,New Orleans, Louisiana Fried Cornbread - Southern Cornmeal Hoe Cakes, Chicken Fried Chicken with Southern Peppered Milk Gravy, South Mississippi-Style John Wayne Casserole, Smothered Cabbage with Sausage and Tomato. google_ad_client = "ca-pub-3056623089397773"; What are Brabant Potatoes? Once it returns to a boil, let them go for no more than three minutes. 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. As an Amazon Associate, I earn from qualifying purchases. Can you make Brabant Potatoes in advance? Wagyu Hangar Steak, Brabant Potatoes, Creamed Spinach, Veal Reduction Paneed Veal $25 Potato Gnocchi, Prime Beef Bolognese, Parmigiano Reggiano, Crispy Basil Brunch Bacon Burger $20 Prime Beef, Gruyere Cheese, Bacon, Sunny Side Up Egg. Preheat the oven to 400 degrees F (200 degrees C). But, I like the even further depth of flavor that you can only achieve by baking the potatoes. google_ad_slot = "4483730180"; You want them just starting to brown a little but not 100% cooked through. Allow 5-10 minutes for the potatoes to dry. Heat oil in a large nonstick skillet over medium-high heat. Directions Preheat the oven to warm, about 170 degrees F. Preheat an electric fryer to 365 degrees F and fry the potatoes until golden brown, drain and set aside, season with salt. Add 1 tablespoon of flour and stir until combined. She was eschewing sweets and so I racked my brains as to what I could make her that would be different from what she could make in her microwave. Lets see how we do it. 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. Add the potatoes and fry for 8 to 10 minutes until golden brown and tender. These Brabant Potatoes are a New Orleans classic and will quickly become one of your family's favorite side dishes. (See Recipe Notes). Place the butter into a cold saucepan and add the garlic. Cut the potatoes into -inch cubes, there is no need to peel them. 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. Your email address will not be published. Very good quality food but not what I'd consider one of the best seafood restaurants in the city. Bring about 10 cups of cold water to a rolling boil, drain the soaking potatoes and add them to the boiling water. Louisiana Brabant Potatoes. Currently you have JavaScript disabled. Keep warm while potatoes fry. And it's really not their fault if I get cross-contaminated when they've tried the best they can to accommodate me. Served with Fried Brabant Potatoes and Choice of Salad. Add the Creole seasoning and toss to season. Brabant potatoes. Experience the cuisine that earned GW Fins the #7 Top Restaurant in the United States by TripAdvisor and the top 100 Restaurants in the Country by OpenTable. Heat oil to 350 degrees F in a 10-inch cast iron skillet. Stir the potatoes vigorously, and once the cubes are uniformly brown, drain the oil, add about a quarter stick butter and two finely minced cloves of garlic, and toss potatoes to coat. 5/9/2017. I don't make these often, but they are a real treat when I do. They may also resemble your go-to version of home fries. Dry thoroughly between paper towels. Also, don't cover them if you put them in the oven because you don't want them to steam and lose their crunch. Be careful not to overstuff the dutch oven, leave a good bit of room between the potatoes. Drain and pat dry with paper towels, you want them very dry before they go into the oil. 4 slices of buttery croissants topped with powdered sugar, 2 eggs & choice of meat. In a small saucepan over medium heat, melt the butter with the olive oil. Cut into approximate " cubes. CRISPY Home Fries With Garlic & Parmesan! heirloom grape tomatoes, charred corn, asparagus, avocado, red onion, candied pecans, bleu cheese crumble Every Thursday you'll receive new recipes, events &festivals and more. 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. GRUYRE OMELETTE $36.00. Save my name, email, and website in this browser for the next time I comment. Transfer the cooked potatoes to a paper towel-lined plate. Do You Know What It Means To Miss New Orleans? Every morning I send my friends the latest. Preheat oven to 400 degrees. I prefer not to peel them, but thats me. Some include additions of ham or other meats. That balance can be accomplished in a number of ways. Provost calls these the "utility players" that can do almost. This cheesy, creamy Cajun staple is the ultimate side to go along with steak, fish, seafood platterjust about anything! If necessary, do this in batches. Sauted Mushrooms Rolled in Handmade Pasta, Baked with Parmigiano Cream Peel them carefully, and cut them into squares. Try our $10 Trial Subscription (3 issues). Save my name, email, and website in this browser for the next time I comment. The General Muir. They appear all over New Orleans in restaurants where they are one of the tastiest side dishes you will eat. Soak these in cold water for about 15-20 minutes. 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. Bring to a boil and boil for 2 minutes. Brabant potatoes are made from cubed potatoes that are blanched or par-boiled, and then deep fried. Heat the Oil to 360-375 degrees in a 2 qt saucepan. This was pure, pure love! Firstyou have a beer. DELICIOUS Cheese & Bacon Stuffed Baked Potatoes! Cover the fried potatoes with the butter sauce. In pan blanch, spinach and place on flat tenderloin. When the Brabrant potatoes are all ready, transfer them to a serving platter or bowl. Located in the heart of the historic French Quarter, GW Fins ensures the highest quality seafood, featuring only the best from local waters at their seasonal peak. Over a medium-low heat, add the broth very gradually, stirring constantly. Brabant Potatoes are the New Orleans french fry. I dont recommend olive oil because it has a lower burn, and you want the oil hot to fry the cubes. google_ad_height = 15; Add the butter and continue shaking the pan until it is melted. New Orleans is city of mystery. This way you have a nice hot pan to drop the potatoes on. Meanwhile, heat vegetable oil in a large saucepan or deep skillet to 375 degrees. This will take about 10 minutes. Peel the Potatoes and cut into 1/2-3/4 dice. Golden Roast Potato Salad With Buttermilk Dressing. The game changer? In each instance, simply toss the cooked potatoes in the garlic butter before serving. Clean potatoes under cold running water; cut into 1/2-inch cubes. 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?" Many commercial creole seasonings contain salt, so you should taste before adding more salt. Makes 4-6 serving. Mix the breadcrumbs and Parmesan cheese together in a small bowl and sprinkle the mixture over the potatoes. Then add the melted garlic butter and parsley and toss and serve. Bananas Foster Pain Perdu Arnaud believed, quite simply, that the pursuit of the pleasures of the table is as worthy as anything else one chooses to pursue in life. 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. Then you shallow fry them in oil or fat and then toss them in garlic butter. The garlic wants to soften but never color. Brabant Potatoes. The recipe for Brabant potatoes in The Picayunes Creole Cookbook (1901) doesnt include garlic, but most contemporary recipes do. Once drained, just stick them in a 150-degree oven, uncovered, to keep them warm until youre ready. They are so flavorful and a bit spicy. The potatoes are boiled and then fried in a skillet to make the perfect easy side dish for serving with chicken and steak. Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. Clean potatoes under cold running water; cut into 1/2-inch cubes. Slow Roasted for Tenderness then Butter Seared in a Screamin' Hot Pan. Shake the pan gently to fully coat the potatoes with oil. Here, I teach you how to make grain & gluten free Cajun & Creole dishes that are just as delicious as they are truly authentic. Brabant potatoes go back as far as the 1920 when they first appeared in cookbooks. Drizzle the clarified butter over the breadcrumbs and broil the dish for 8 to 10 minutes until a golden brown . We have Hot Jazz Brunch every Sunday with Miss Jubilee and the . ), 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 . The Gumbo Pages Creole & Cajun Recipe Page, The New Orleans Cajun and Creole Cuisine Blog, Mr. Lakes Nonpompous New Orleans Food Forum. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. Once the garlic has softened remove the pan from the heat and set to one side. A delicious side for fish, or any main dish! I'm Sweet Daddy D and glad you found my website. At first she was given airline meals which she quickly cancelled and started ordering ingredients to cook from the supermarket. Place cream cheese stuffing on top and roll and toothpick close. Your email address will not be published. Cook, shaking the pan back and forth, for 10 to 12 minutes, or until golden brown and crisp. Its at once fancy and understated and will get the attention of every diner lucky enough to find them next to their Trout Meuniere. Serve immediately with black pepper. Once they are done, drain them into some paper towels just until any excess oil has been removed. Boil for 2 minutes, then drain and set aside. The oven is best for this, but you can also bake them in the microwave, too. Yellow potatoes, such as Yukon Gold, and some red potatoes are medium-starch. Bring a pan of water to the boil and then add 1 tablespoon of salt. This is how I make them because I think this two-pronged method produces the best texture. Smothered Cabbage with Sausage and Tomato Brabant Potatoes, known as Louisiana fries, are made from peeled and cubed potatoes, first blanched, then deep fried and tossed with a rich, butter garlic sauce. Once they are parboiled, drain them on some paper towels for a few minutes until they are totally drained. If you love potatoes (and who doesn't?) 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. Fry potatoes for 10 to 12 minutes, until the outsides are starting to brown and get a little crisp. Place in a colander and rinse until the water runs clear to get rid of the surface starch. Lowers the temperature of the oil too quickly, which will result in soggy and greasy food, as opposed to crisp. google_ad_width = 336; Bring about 10 cups of water to a heavy boil and parboil potatoes for three minutes after water returns to a boil. The potatoes do not have to be peeled unless you want them that way. Drain and cool slightly. 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 these are a pushy recipe Dear Reader! When your temperature is too low, the food absorbs the oil in like a sponge. Cut each potato into even, rectangular shapes. In 1918, a colorful, French wine salesman named Arnaud Cazenave opened the grand New Orleans restaurant that bears his name with a commitment to serving quality Creole cuisine. In Australia I love using Dutch creams because they're super versatile. Place in a pot and cover with water; bring to a boil. Season the potatoes to taste with salt and pepper and bake until crisp and deep golden brown, 12-15 minutes. 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. However, I gradually stopped making the hour-long restaurant exploring trips to NOLA when I went gluten free back in 2010. They are soft and fluffy inside and super crispy and golden on the outside. Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. Salt and pepper before serving. Gulf Shrimp sauted in garlic butter with peas, crisp Brabant potatoes and fresh mushrooms. Heat oil to 350F in a large pot or deep fryer. Diced potatoes are fluffy on the inside and crispy on the outside and tossed in a delicious garlic butter before serving! Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture. Recipe: 2 1/2 Cups Vegetable Oil Follow us on. Upstairs Absinthe Bar: Add the parsley to the melted butter and garlic, mix well, then pour this onto the potatoes and mix well. Oh, and you'll find lots of different types of original recipes created from my unique perspective. 2 reviews. bktravels on April 28, 2020 The potatoes are soft and creamy on the inside, crispy on the outside. The General has landed in Sandy Springs, and people are excited. Required fields are marked *. Heat 2 more tablespoons of the olive oil in a large skillet over medium heat. Hi, I'm Lyn Corinne Liner! Heat about a half inch of vegetable oil in a skillet. Place the potatoes in the bowl and add the creole seasoning and the salt and pepper. Once they are cooled and peeled, they're fried til crispy golden brown deliciousness. They are already cooked, so be careful not to over fry them. Thanks for the comment, Theresa. Add the potatoes and fry for 8 to 10 minutes until golden brown and tender. I truly love my native south Louisiana food and culture. Dry Aged Swordfish Chop Wood grilled, smashed Yukon potatoes, roasted winter vegetables, brandy peppercorn cream - 60 #1 Louisiana Yellowfin Tuna Seared Rare, sticky rice, stir fried vegetables, sweet soy butter - 35. Yukon Golds work very well also. It takes a pretty special dish to stand alongside some of the great New Orleans entrees. 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. Rate this Brabant Potatoes recipe with 4 medium baking potatoes, peeled and cut into 1/2-in . Valentines Special Menu Bring your special someone and enjoy a little getaway for this special day, highlighted by a couples dinner at Theodore's Dining Room and an evening at the historic Rough Riders Hotel. google_ad_width = 468; 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. Make sure to use enough oil to deep fry the potatoes. google_ad_height = 280; Whilst the potatoes are drying make the garlic butter. Brabant Potatoes These potatoes are buttery and full of garlic flavor, and they're some of the tastiest you'll ever eat. Yep. Everything but the Brabant potatoes were excellent. Toss to mix that all together well. **Note** Fried Bone-In Pork Chop. 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. Keeps the oil from surrounding the potatoes So tell me Dear Reader, have you ever heard of Brabant potatoes? In fact I put the butter in a pan with the garlic on low heat for 15 minutes while the potatoes are boiling. Unfortunately she only has a microwave which limited the scope of her meals. Brabant Potatoes $6.50 A local favorite. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. They will finish cooking when you put them in the oil. The potatoes weren't bad, they just didn't live up to the rest of the meal. Simmer on low until the garlic is softened. While I'm no stranger to Brabant potatoes, they were never really a part of my early life like their smothered potato cousins. Serve. In Brabant - Antwerp, Louvain, Brussels, Malines(Mechlin)- and in the episcopal territory of Liege - Liege, Huy, Dinant - there was a feebler repetition of the Flemish conditions. Season the potatoes to taste with salt and pepper and bake until crisp and deep golden brown, 12-15 minutes. Cut into large dice about 1/2 inch on a side, wash again, and drain well. Shake pan about 1 minute. Nope!! (2-3" in diameter) You want to fry the potatoes for 10 to 12 minutes until the outside is starting to brown and get crunchy. And by the way, Brabant is a region in the Low Countries; how this Crescent City side came by the name is unknown. Check out my recipe for Trout Meuniere and you have an awesome Creole meal! Remove pan from oven, toss potatoes with the reserved garlic butter mixture and serve immediately. The finish-in-the-oven step also comes in handy when you want to get a head start on supper or when youre feeding a large number of people. Please donate to this super amazing organization! 0 rating rating ratings Soak cut potatoes in cold water for 15 to 30 minutes, then drain. Chopped cabbage, smothered down with the trinity of vegetables, ground sausage and tomatoes. Its very quick and easy to make, and it will accompany just about any entree. I believe that the original recipe calls for boiling the potatoes before frying them.