Brabant Potatoes - Recipe
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4.4
186 reviews
Good
Brabant Potatoes - Recipe
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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 skillet to make the perfect easy side dish for serving with chicken and steak. Don't forget the generous drizzle of garlic butter! Packed full of flavor it will leave you with the most amazing potato recipe you have ever tried!
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Ingredients
For the potatoes
- 2 lb potatoes - see note 1
- 1 tablespoon salt
- 3 tablespoon canola oil
For the garlic butter
- ½ tick butter
- 4 garlic cloves
To finish
- 2 tablespoon chopped fresh parsley
- Black pepper to taste
Instructions
- Pre-heat oven to 400ºF/200ºC.
- Cut the potatoes into ½-inch cubes, there is no need to peel them.2 lb / 900 g potatoes
- Bring a pan of water to the boil and then add the salt.1 tbsp salt
- Add the potato cubes and bring the water back to a simmer. Simmer the potatoes for 5 minutes then drain well and set them aside to dry out a little.
- Whilst the potatoes are drying make the garlic butter.
- Peel and finely mince the garlic.4 garlic cloves
- Place the butter into a cold saucepan and add the garlic.½ stick / 60 g butter
- Place the pan over very low heat and allow the butter to slowly melt and cook the garlic. The garlic wants to soften but never color. This will take around 10 minutes.
- Once the garlic has softened remove the pan from the heat and set to one side.
- Place a large ovenproof skillet/frying pan over high heat and pour in the oil.3 tbsp canola oil
- Once shimmering add the potatoes. Shake the pan gently to fully coat the potatoes with oil. Then leave them over high heat, untouched for 2 minutes to start to crisp.
- Give them a gentle toss and cook again for 2 minutes.
- Transfer the skillet of potatoes to the oven and cook for 10-15 minutes until crispy and golden.
- Remove the skillet from the oven.
- Add the chopped parsley to the garlic butter then spoon the butter over the hot potatoes.2 tbsp chopped fresh parsley
- Serve immediately with black pepper. (You probably won't need salt due to the generous salting of the potato water) black pepper to taste
Notes
You want a fluffy baking style potato like:
Idaho potatoes Russet potatoes Yukon Gold potatoes Sebago potatoes King Edward potatoes
- Idaho potatoes
- Russet potatoes
- Yukon Gold potatoes
- Sebago potatoes
- King Edward potatoes
Nutrition Information
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Calories
331kcal
(17%)
Carbohydrates
29g
(10%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Cholesterol
30mg
(10%)
Sodium
706mg
(29%)
Potassium
959mg
(27%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
515IU
(10%)
Vitamin C
29.3mg
(33%)
Calcium
80mg
(8%)
Iron
7.5mg
(42%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 30mg | 10% |
| Sodium | 706mg | 29% |
| Potassium | 959mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 29.3mg | 33% |
| Calcium | 80mg | 8% |
| Iron | 7.5mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
186 reviews
Good
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