Brabant Potatoes - Recipe
User Reviews
4.4
Brabant Potatoes - Recipe
Description
Brabant Potatoes involve cutting unpeeled baking potatoes into half-inch cubes and briefly simmering them in salted water to partially cook. After draining and drying, they are pan-fried in canola oil over high heat until crisp and golden on the outside while remaining tender inside.
The garlic butter is made by slowly melting butter and gently softening minced garlic over low heat without browning it. This fragrant butter is then added to the potatoes near the end of cooking, infusing them with a mellow garlic flavor. Chopped fresh parsley and black pepper are stirred in before serving, adding color and seasoning.
This recipe calls for fluffy potato varieties such as Idaho, Russet, Yukon Gold, Sebago, or King Edward potatoes, which hold their texture well. The partially boiled step prevents burning and ensures a tender interior, while the garlic butter finishing touch lends aromatic richness.
Ingredients
For the potatoes
- 2 lb potato see note 1
- 1 tablespoon salt
- 3 tablespoon canola oil
For the garlic butter
- ½ tick butter
- 4 garlic cloves
To finish
- 2 tablespoon parsley chopped, fresh
- 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
- Use fluffy baking potatoes like Idaho, Russet, Yukon Gold, Sebago, or King Edward for best texture.
- Parboiling before frying helps achieve a crispy outside and tender inside.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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