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. Croissaint French Toast. I like to add some diced scallions to mine, as well. Parboiling first helps to breakdown the starch which will help make a crispy crust when fried. 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. Preheat oven to 400 degrees. I hate the hassle of putting servers on the spot, as I have a strong background in hospitality myself. Click here for instructions on how to enable JavaScript in your browser. Discovery, Inc. or its subsidiaries and affiliates. Servings: Serves 2. They are already cooked, so be careful not to over fry them. 4 large russet potatoes So, I keep calm and potato on, always keeping one eye out for yet another way to enjoy my beloved spuds. Saturday Brunch at Evangeline's Bistro & Music House features our full Brunch Menu 11am - 3pm and local musicians such as folk duo West End Junction (every 1st Saturday), St. Louis Banjo Club (every 2nd Saturday), blues guitarist Joel Gragg, pianist Carl Pandolfi and so many more. 5/9/2017. Your email address will not be published. Or a potato dish that made me say, 'I'm never eating that one again!' Add potatoes, salt and pepper. Do You Know What It Means To Miss New Orleans? Bring the pan to a boil, and allow to cook until the potatoes are slightly tender. They will finish cooking when you put them in the oil. I don't make these often, but they are a real treat when I do. Love those Creole dishes? I made a batch of these Brabant potatoes for my friend Sammie. Shake pan about 1 minute. If you like your potatoes to have a little spicy kick to them, these Brabant potatoes are the ones for you because they're coated . You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. 4 garlic cloves, minced Your email address will not be published. By the time I got home she had messaged me. google_ad_width = 468; Place the potatoes in the bowl and add the creole seasoning and the salt and pepper. Place the fried potatoes in a large mixing bowl and add the butter, garlic, parsley, salt, and pepper. Brabant Potatoes are a delicious potato dish served in Louisiana also called Louisiana Fries. google_ad_slot = "4483730180"; Heat oil to 350F in a large pot or deep fryer. Cut each potato into even, rectangular shapes. Peel Radish. Salt and pepper to taste, Preheat oven to 400 degrees. Peel them carefully, and cut them into squares. 1. Heritage Farms pork, Nueske's bacon braised haricot verts, brabant potatoes, crispy shallot rings, sugarcane Creole glaze. Overcrowding the pan when deep-frying does two things: Then, fry the potato squares for just a couple of minutes on each side, until each one is golden brown. Brabant Potatoes - New Orleans Style. 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. *Step 2 - *While the potatoes are boiling, place the butter in a saucepan with the garlic and saut very gently for 10-15 minutes or so (I put it on a 3 out of 10 heat). Add 1 tablespoon of flour and stir until combined. Add the butter and continue shaking the pan until it is melted. Lets see how we do it. 2023 Warner Bros. Great to hear that, Theresa. Brabant Potatoes Recipe 2 1/2 Cups Vegetable Oil 2 Large Idaho Potatoes 1 Tbsp Extra Virgin Olive Oil 2 Cloves Garlic, Finely Minced 1/2 Stick Unsalted Butter, cut in pieces Kosher Salt and Freshly Ground Black Pepper to taste 2 Tbsp Italian Parsley, Finely Chopped Peel the Potatoes and cut into 1/2-3/4 dice. Find calories, carbs, and nutritional contents for Brabant Potatoes and over 2,000,000 other foods at MyFitnessPal At first she was given airline meals which she quickly cancelled and started ordering ingredients to cook from the supermarket. Once all the potatoes are cooked, arrange them in a single layer on a large, rimmed baking sheet; set aside. No matter when you stop in, you will be in the well-trained . Try this potato dish once and I bet that, like me, you'll be looking for excuses to make a batch. Enter 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. Brabant Potatoes, Smoky Bacon Bernaise Sauce. Bring a pan of water to the boil and then add 1 tablespoon of salt. The recipe for Brabant potatoes in The Picayunes Creole Cookbook (1901) doesnt include garlic, but most contemporary recipes do. Add the scallions, parsley, Worcestershire and garlic. Sauted Spinach, Creole Mustard and Whipped Cauliflower Pure. This will take about 10 minutes. Place diced potatoes in a colander and rinse again under cold water to remove excess starch; drain well. Then leave them over high heat, untouched for 2 minutes to start to crisp. I don't make these often, but they are a real treat when I do. How do you usually cook potatoes? 9. These Brabant Potatoes are a New Orleans classic and will quickly become one of your family's favorite side dishes. Chopped cabbage, smothered down with the trinity of vegetables, ground sausage and tomatoes. Bake the potatoes in the oven or microwave. Clean potatoes under cold running water; cut into 1/2-inch cubes. For starters, you can do a straight deep fry. Be careful not to overstuff the dutch oven, leave a good bit of room between the potatoes. google_ad_height = 15; It's simple, and it produces amazing results. Shake the pan gently to fully coat the potatoes with oil. I used Tony Chachere's to season, so didn't have to add more salt or pepper. See-this has to be simple and no-angst with such few ingredients. 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. I cut mine into " rounds, then into " strips for French fries, and then turn again for cubes. Snapper Collar with Shrimp, Gulf Crab, Roasted Fennel, Pickled Ramps and a Lemon Garlic Broth - the winning entry from Chef Alex Eaton of The Manship Restaurant, Jackson Mississippi, at. While waiting for the oil to get hot, peel the potatoes and cut them into 1/2 squares. 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. Dry thoroughly between paper towels. Lowers the temperature of the oil too quickly, which will result in soggy and greasy food, as opposed to crisp. Which potatoes to use for Brabant Potatoes? 4 slices of buttery croissants topped with powdered sugar, 2 eggs & choice of meat. The potatoes are boiled and then fried in a skillet to make the perfect easy side dish for serving with chicken and steak. You want them just starting to brown a little but not 100% cooked through. 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. Serve while still hot. 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. Seventy years later, in 1978, Arnaud's was acquired by Archie and Jane . I believe that the original recipe calls for boiling the potatoes before frying them. You could also bake the potatoes as an alternative to frying them. Know how to make it better? Add the parsley to the melted butter and garlic, mix well, then pour this onto the potatoes and mix well. Feed a hungry child today! Toss until the potatoes are evenly coated. Drain the potatoes and wash under cold water, the object is to remove some of the starch. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. Packed full of flavor it will leave you with the most amazing potato recipe you have ever tried! Add the potatoes and fry for 8 to 10 minutes until golden brown and tender. 6 tablespoons butter These potatoes are low in moisture and absorbent and render fluffy when cooked. Add the scallions, parsley, Worcestershire and garlic. Makes 4-6 serving. I find it is the major constituent of all the other "seasonings," and I am on a low sodium diet regime. Glad you omit salt. Similar to our beloved southern fried chicken, a boneless, skinless chicken breast is pounded thin, dredged in flour and fried. Place in a pot and cover with water; bring to a boil. Cook, shaking the pan back and forth, for 10 to 12 minutes, or until golden brown and crisp. Drain the potatoes onto paper towels, then place in a bowl or sheet pan almost immediately. Add potato slices and onions in batches. And by the way, Brabant is a region in the Low Countries; how this Crescent City side came by the name is unknown. Bananas Foster Pain Perdu Hey @ajtp, thanks for reaching out. 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. 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. Scrub the outside of potatoes with soft brush or cloth. google_ad_slot = "4195658546"; Nope!! This is a great recipe and works to make perfect brabant potatoes - crispy on the outside and pillowy on the inside! The potatoes weren't bad, they just didn't live up to the rest of the meal. 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. I don't exactly remember where, but I'm fairly certain that I had them at a French Quarter restaurant served alongside fish. Brabant potatoes are flavoured with Creole or Cajun Seasoning. Heat the oil in a nonstick skillet over medium-high heat. Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. Everything but the Brabant potatoes were excellent. google_ad_client = "ca-pub-3056623089397773"; I dont recommend olive oil because it has a lower burn, and you want the oil hot to fry the cubes. Follow Mississippi Sideboard on WordPress.com, Faulkner: The Past Is Never Dead: A Review. Save my name, email, and website in this browser for the next time I comment. Hi, I'm Lyn Corinne Liner! //-->. Place the butter into a cold saucepan and add the garlic. Just saute them in a pan until the butter is re-melted and they are warmed through. Drain. Brabant Potatoes Serves people Instructions Scrub the outsides of the potatoes under cold running water, or peel if you don't like potato skins. Season the potatoes to taste with salt and pepper and bake until crisp and deep golden brown, 12-15 minutes. I think leaving the salt out of Le Bon Papa Creole Seasoning makes it much more versatile. That way is good, too. 0 friends. Yellow potatoes, such as Yukon Gold, and some red potatoes are medium-starch. Cook over medium heat for a few minutes until the butter melts. Transfer to a large bowl and repeat with the remaining half of duck fat/oil and potatoes. cubes (about 2 lbs. Shake pan about 1 minute. Add salt, pepper and any other herbs or . See full disclosure for details. Heat a large oven-proof skillet over medium-high heat. Thanks for the comment, Theresa. Once they are done, drain them into some paper towels just until any excess oil has been removed. Crispy potatoes drizzled with rich garlic butter! As an Amazon Associate, I earn from qualifying purchases. 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. Upstairs Absinthe Bar: Many commercial creole seasonings contain salt, so you should taste before adding more salt. Served with Fried Brabant Potatoes and Choice of Salad. Place potatoes in a pot and cover with water. I cut these into different sizes for different purposes, these I made a little larger to be a side dish. ? Not ready to eat? Can be doubled easily. 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. In a small saucepan over medium heat, melt the butter with the olive oil. If you make this recipe, please tell us about it in the Comments section below and make sure to LEAVE A RATING ON THE RECIPE. Place diced potatoes in a colander and rinse again under cold water to remove excess starch; drain well. An easy way to keep the potatoes from sticking to pan or getting soggy if using the oven method, is to stick the pan in the oven when preheating. Cut off the bottom, top and sides and then into 1/2-inch cubes. I used duck fat but you can use oil or another type of fat or dripping. The potatoes will be fried in. Share. Seared Rare, asparagus, Brabant potatoes, barnaise, house made Worcestershire - 75. Cut into approximate " cubes. Once they are parboiled, drain them on some paper towels for a few minutes until they are totally drained. Boil for 4 to 5 minutes, or until slightly tender. Instructions. 10360 Alpharetta St, Roswell, GA 30075-3777 +1 770-993-5922 Website Menu. We love these potatoes. Your email address will not be published. Slice them into 1/8 to 1/4 thick slices. Don't forget the generous drizzle of garlic butter! Once all the potatoes are cooked, arrange them in a single layer on a large, rimmed baking sheet; set aside. Remove from water and spread out on paper towels to dry. 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. For four servings, peel and dice two large russet potatoes. Soak these in cold water for about 15-20 minutes. Also, don't cover them with anything while in the oven, you don't want them to steam and lose their crunch. With fine herbes and Lyonnaise potatoes. // ]]> Recipes and Life Lessons from a New Orleans Family Kitchen, Finger Food Friday: Baked Edamame Dumplings, You can follow any responses to this entry through the. You will want to serve this alongside any dish you've ever made. 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. Cut them in small bite sized pieces (around 3/4 of an inch) and boil with the tablespoon of salt for 15 minutes. 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. Add the green onions, parsley, Worcestershire, and garlic.