Scrub the outside of potatoes with soft brush or cloth. And the butter sauce, y'all!! Discovery, Inc. or its subsidiaries and affiliates. Just saute them in a pan until the butter is re-melted and they are warmed through. Once they are cooled and peeled, they're fried til crispy golden brown deliciousness. Fry in batches if necessary. Nope!! Don't burn the butter. Crispy cubes of potato dressed in a delicious garlic butter sauce. VEAL HOLSTEIN SCHNITZEL $49.00. Add salt, pepper and any other herbs or . They have crispy skins, but their insides are soft and tender. 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. DID YOU MAKE THIS RECIPE? Add the scallions, parsley, Worcestershire and garlic. Its at once fancy and understated and will get the attention of every diner lucky enough to find them next to their Trout Meuniere. Do You Know What It Means To Miss New Orleans? Add the pimentn dulce and pimentn picante and stir until combined. I promised that I would make her something. Step 1 - Scrub the potatoes well but you don't have to peel them. Heat a large oven-proof skillet over medium-high heat. 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. No matter when you stop in, you will be in the well-trained . You want them just starting to brown a little but not 100% cooked through. Add about 2 inches of vegetable oil (make sure its enough to cover the potatoes) in a skillet and bring to 350 degrees over high heat. In fact I put the butter in a pan with the garlic on low heat for 15 minutes while the potatoes are boiling. For starters, you can do a straight deep fry. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. A Tale of Two Steakhouses | ImSoNOLA Report, Finger Food Friday: Blackened Chicken Bites, Blackened Chicken Sliders with Bacon and Avocado-Basil Cream, Grilled Baby Back Ribs with Chipotle-Cherry Barbecue Sauce, Finger Food Friday: Irish Channel Stout Cupcakes. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Over a medium-low heat, add the broth very gradually, stirring constantly. // ]]> 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. Enter these Brabant Potatoes! And it's really not their fault if I get cross-contaminated when they've tried the best they can to accommodate me. Thats it, all there is to it, simple as that. Mix the breadcrumbs and Parmesan cheese together in a small bowl and sprinkle the mixture over the potatoes. Peel only if desired. The recipe for Brabant potatoes in The Picayunes Creole Cookbook (1901) doesnt include garlic, but most contemporary recipes do. Drizzle the clarified butter over the breadcrumbs and broil the dish for 8 to 10 minutes until a golden brown . Cook over medium heat for a few minutes until the butter melts. Shake pan about 1 minute. While I'm no stranger to Brabant potatoes, they were never really a part of my early life like their smothered potato cousins. Once it returns to a boil, let them go for no more than three minutes. /* Header Text Ad */ The potatoes weren't bad, they just didn't live up to the rest of the meal. Once the oil has reached 350 degrees, add the cubed potatoes. Enjoy! I used Tony Chachere's to season, so didn't have to add more salt or pepper. 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. Place the drained potatoes on a warm serving plate(s). Contact Us| Subscribe Newsletter|Privacy Policy| Advertise With Us, Click herefor crawfish and seafood distributors, office 504.208.9959,New Orleans, Louisiana, Tables of Weights Measures and Equivalents, New Orleans Style Bread Pudding with Hard Sauce, Chef Paul Prudhomme's Blackened Fish Filets. Serve. My mother has the patience for that. Place the potatoes in a medium, heavy sauce pan and add enough water to cover. 0 rating rating ratings I hate the hassle of putting servers on the spot, as I have a strong background in hospitality myself. You want a fluffy baking style potato like. 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. ), 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 . Once all the potatoes are cooked, arrange them in a single layer on a large, rimmed baking sheet; set aside. Sauted Mushrooms Rolled in Handmade Pasta, Baked with Parmigiano Cream Packed full of flavor it will leave you with the most amazing potato recipe you have ever tried! Try some of my own Le Bon Papa Creole Seasoning instead of Tony's next time! With fine herbes and Lyonnaise potatoes. Boulangre Potatoes is the french name for oven baked sliced potatoes and onions. In the meantime, season the flour with salt, black pepper, and cayenne. Peel potatoes and cut them into 1/2-inch slices. Transfer the potato mixture to a 13x9x2-inch oven-safe baking dish. Your email address will not be published. Meanwhile, heat oil in a large, heavy skillet over medium-high heat to 360 degrees. That's one of the reasons that I've devoted myself to this blog over the last few years. It's just not the same for me anymore. The dusting of grated Parmesan cheese helps keep the glycemic uptake down so your blood sugar won't spike. If you love potatoes (and who doesn't?) 4 slices of buttery croissants topped with powdered sugar, 2 eggs & choice of meat. Seventy years later, in 1978, Arnaud's was acquired by Archie and Jane . Cut into large dice about 1/2 inch on a side, wash again, and drain well. They will make your eggs proud to be there. Your email address will not be published. Shake pan about 1 minute. I honestly didn't learn of them until I got older. Shake the pan gently to fully coat the potatoes with oil. The game changer? By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes. Remove cooked potatoes with a slotted spoon and drain on a new stack of paper towels. This James Beard semifinalist-helmed restaurant elevates New York delicatessen favorites with baked goods . Heat the oil in a large, deep, heavy pot or an electric deep-fryer to 360 F (183 C). 6 tablespoons butter Heat oil in a large nonstick skillet over medium-high heat. $ 20. See archive, Subscribe Today- receive the Jan/Feb 2023 Issue, Not sure? And, don't worry about when you should serve them! Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. While waiting for the oil to get hot, peel the potatoes and cut them into 1/2 squares. Your email address will not be published. You want the garlic cooked but it should not be browned at all. We use cookies to ensure that we give you the best experience on our website. Kosher Salt and Freshly Ground Black Pepper to taste I promise. Drain and cool slightly. Keep warm while potatoes fry. 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. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. If you are not able to serve immediately, place in a warm over (150 degrees) until you are ready to serve them. [CDATA[ Heat about 5 inches of oil to 350 degrees F in a. Fry the potatoes in batches for about 2 minutes on each side. Brabant potatoes are made from cubed potatoes that are blanched or par-boiled, and then deep fried. Which potatoes to use for Brabant Potatoes? 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). However, I gradually stopped making the hour-long restaurant exploring trips to NOLA when I went gluten free back in 2010. Sort of like garlicky, cubed French fries. Toss until the potatoes are evenly coated. 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. It takes a pretty special dish to stand alongside some of the great New Orleans entrees. Brabant potatoes, onions, bell peppers, chaurice sausage & duck, topped with two poached eggs and Hollandaise sauce 21.00. These potatoes are low in moisture and absorbent and render fluffy when cooked. A classic Creole recipe for one of New Orleans's most popular Creole dishes. Check out my recipe for Trout Meuniere and you have an awesome Creole meal! 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. Parboil until fork tender, just like you would any potato. Brabant Potatoes - New Orleans Style. Cover the fried potatoes with the butter sauce. (2-3 inches in diameter) 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. That way is good, too. 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?" Yukon Golds, only slightly less starchy, are also absorbent and fluffy and work very well for this also. At first she was given airline meals which she quickly cancelled and started ordering ingredients to cook from the supermarket. As an Amazon Associate, I earn from qualifying purchases. 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. Click herefor crawfish and seafood distributors. When your temperature is too low, the food absorbs the oil in like a sponge. Add butter and continue shaking pan and turning potatoes until butter melts. Once they are cooled and peeled, they're fried til crispy golden brown deliciousness. Peel them carefully, and cut them into squares. The second approach is to parboil the potato cubes and then fry them. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. Please donate to this super amazing organization! Lets see how we do it. brabrant potatoes, butter potatoes, garlic potatoes, Louisiana fried potatoes, Louisiana fries, New Orleans fried potatoes, salt, black pepper and cayenne pepper to taste. Keeps the oil from surrounding the potatoes Keep stirring for about a minute, to toast the flour slightly. This gently cooks the garlic in the butter. First you cut the potatoes into cubes (cutting up the potatoes makes them much faster to cook) and then parboil them. Bring about 10 cups of water to a heavy boil and parboil potatoes for three minutes after water returns to a boil. Dice the potatoes into 1-inch square cubes. Brabant Potatoes These potatoes are buttery and full of garlic flavor, and they're some of the tastiest you'll ever eat. This way you have a nice hot pan to drop the potatoes on. I do not! Sprinkle on the creole seasoning and kosher salt and freshly ground black pepper; Mix well. It is super easy to make Brabant Potatoes!. I believe that the original recipe calls for boiling the potatoes before frying them.