what are brabant potatoes

DISCLAIMER: This is a recipe site intended for entertainment. 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. Recipe: 2 1/2 Cups Vegetable Oil Be careful not to overstuff the dutch oven, leave a good bit of room between the potatoes. I do not! The Gumbo Pages Creole & Cajun Recipe Page, The New Orleans Cajun and Creole Cuisine Blog, Mr. Lakes Nonpompous New Orleans Food Forum. 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. Share these decadent Brabant potatoes with those who love you for always pushing yourself forward no matter what life throws your way. Cut into large dice about 1/2 inch on a side, wash again, and drain well. Spoon half the garlic butter mixture over the potatoes; reserve the other half. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. That method works great as long as you keep the oil temperature just right. Add the scallions, parsley, Worcestershire and garlic. They are soft and fluffy inside and super crispy and golden on the outside. Yellow potatoes, such as Yukon Gold, and some red potatoes are medium-starch. 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. Once they are parboiled, drain them on some paper towels for a few minutes until they are totally drained. Brabant potatoes, onions, bell peppers, chaurice sausage & duck, topped with two poached eggs and Hollandaise sauce 21.00. Preheat an oven to 400 degrees F. Toss the Potatoes in 2 Tbsp Vegetable oil and season liberally with kosher salt and black pepper. Over a medium-low heat, add the broth very gradually, stirring constantly. The British method of roasting potatoes is one that I've taken a strong liking to. Bring about 10 cups of water to a heavy boil and parboil potatoes for three minutes after water returns to a boil. Deep fry the potatoes until golden brown, in batches, you dont want to overcrowd the pan (see note). Keep stirring for about a minute, to toast the flour slightly. Every Thursday you'll receive new recipes, events &festivals and more. I made a batch of these Brabant potatoes for my friend Sammie. Drain on dry paper towels. Heat oil in a large nonstick skillet over medium-high heat. I like to add some diced scallions to mine, as well. FEATURED COCKTAILS. The potatoes will be fried in vegetable or canola oil and seasoned with kosher salt, fresh ground black pepper and creole seasonings. Meanwhile, heat oil in a large, heavy skillet over medium-high heat to 360 degrees. 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. Ingredients: 3 or 4 small yellow potatoes. Lay potatoes out on a stack of paper towels and let dry for at least 10 minutes. Brabant Potatoes, Smoky Bacon Bernaise Sauce. Lowers the temperature of the oil too quickly, which will result in soggy and greasy food, as opposed to crisp. If you don't want to parboil the potatoes, just increase the frying time to at least 15 to 18 minutes. I look forward to exploring the cultural mosaic of Louisiana with you Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. And prepare to be amazed and delighted, ya'll!! cubes (about 2 lbs. I happened to have some Creole seasoning but if you don't, salt and cayenne pepper will do in its place. Throw in some chopped parsley. Serve immediately with black pepper. 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. 9. 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. Similar to our beloved southern fried chicken, a boneless, skinless chicken breast is pounded thin, dredged in flour and fried. 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. Crispy cubes of potato dressed in a delicious garlic butter sauce. During the last frying batch, pour the remaining ingredients into a small saucepan. 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. This traditional stewed chicken dish begins with a browned, cut up chicken, that is slow cooked in a roux based gravy. Spoon half the garlic butter mixture over the potatoes; reserve the other half. Copyright 2021 SDD Enterprises, LLC All rights reserved. They are already cooked, so be careful not to over fry them. They go with just about everything, and they last up to two days in the fridge. Add the pimentn dulce and pimentn picante and stir until combined. Fry in batches if necessary. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. A delicious side for fish, or any main dish! Make sure to use enough oil to deep fry the potatoes. Yukon Golds work very well also. Heat the oil in a large, deep, heavy pot or an electric deep-fryer to 360 F (183 C). $ 20. 4 garlic cloves, minced Drain the potatoes onto paper towels, then place in a bowl or sheet pan almost immediately. I appreciate you giving the recipe a try and so glad you liked it. Drain and pat dry with paper towels, you want them very dry before they go into the oil. 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 over medium heat for a few minutes until the butter melts. Makes 4-6 serving. DUCK & GREENS | duck leg confit,pickled peach stewed greens, calvados sauce Bring to a boil and boil for 2 minutes. Save. The recipe for Brabant potatoes in The Picayunes Creole Cookbook (1901) doesnt include garlic, but most contemporary recipes do. Required fields are marked *. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Place in a pot and cover with water; bring to a boil. I don't make these often, but they are a real treat when I do. Claimed. 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. Cut the potatoes into -inch cubes, there is no need to peel them. 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 Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. google_ad_height = 280; As an Amazon Associate, I earn from qualifying purchases. Then leave them over high heat, untouched for 2 minutes to start to crisp. That's one of the reasons that I've devoted myself to this blog over the last few years. Log in. I'm Sweet Daddy D and glad you found my website. Brabant potatoes are known by many names, a few of which include Louisiana potatoes, Louisiana fries, or New Orleans potatoes, although the name Brabant comes from the Western region of Belgium that is used to be a part of France. Kosher Salt and Fresh Ground Black Pepper to taste. She was in quarantine after going overseas for her mother's funeral. Get yourself and your ingredients together and ready, read through the recipe from beginning to end. You want a fluffy baking style potato like. While waiting for the oil to get hot, peel the potatoes and cut them into 1/2" squares. Make more than you think you need.they will be popular and they make great leftovers for breakfast. Bring the pan to a boil, and allow to cook until the potatoes are slightly tender. Servings: Serves 2. I believe that the original recipe calls for boiling the potatoes before frying them. Add potatoes, salt and pepper. 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?" Cook, shaking the pan back and forth, for 10 to 12 minutes, or until golden brown and crisp. 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. Then peel, cube, fry and coat them with the sauce right before serving. 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, turning to brown evenly, for 3 to 4 minutes. So tell me Dear Reader, have you ever heard of Brabant potatoes? Heat the olive oil in a small saucepan over medium heat. Heat oil to 350F in a large pot or deep fryer. 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 The garlic wants to soften but never color. So, I keep calm and potato on, always keeping one eye out for yet another way to enjoy my beloved spuds. I'm so happy to know how to make this! (You probably won't need salt due to the generous salting of the potato water). Place a large ovenproof skillet/frying pan over high heat and pour in the oil. Slow Roasted for Tenderness then Butter Seared in a Screamin' Hot Pan. Brabant Potatoes. Wild Mushroom Omelette Three egg omelette filled with wild mushrooms, sauted leeks and boursin cheese, served with a buttermilk biscuit, Brabant potatoes and Barnaise 19.00. The potatoes will be fried in. Thanks for giving them a try. See-this has to be simple and no-angst with such few ingredients. Brabant potatoes are made from cubed potatoes that are blanched or par-boiled, and then deep fried. Fry until golden brown, turning them over as needed. Seared Rare, asparagus, Brabant potatoes, barnaise, house made Worcestershire - 75. Drain potatoes well. 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. This will take around 10 minutes. Put the cubed potatoes in a bowl and cover with cold water. Peel them carefully, and cut them into squares. This blog generates income via ads. Scrub the outside of potatoes with soft brush or cloth. By parboiling the potatoes first, you jump start the tenderization. Gulf Shrimp sauted in garlic butter with peas, crisp Brabant potatoes and fresh mushrooms. Add potatoes, salt and pepper. But, if you don't want to parboil the potatoes, just increase the frying time to at least 15 to 18 minutes. A drizzle of melted butter, chopped garlic and parsleyjust before serving sets it apart. Brabant Potatoes live up to those expectations. $14.00. Crispy potatoes drizzled with rich garlic butter! Brabant potatoes go back as far as the 1920 when they first appeared in cookbooks. Cut each potato in half, then carefully peel each one. Add the potatoes and fry for 8 to 10 minutes until golden brown and tender. Love those Creole dishes? 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. Drain the potatoes and wash under cold water, the object is to remove some of the starch. In the meantime, season the flour with salt, black pepper, and cayenne. Hey @ajtp, thanks for reaching out. There you have it.