Brabant Potatoes

Brabant Potatoes from Galatoire's Restaurant

Photo Credit: Ulterior Epicure

When I first started to watch the Food TV Network I started watching a show called “Emeril Live”.  I have talked about this before on our podcast and on numerous posts. Emeril’s influence early on in my culinary adventure was profound. When watching the show he would reference Brabant potatoes, that he would make in his mother ship restaurant in New Orleans called Brabant Potatoes.

Simply put Brabant potatoes are just fried potato cubes that have been quickly cooked in water before frying, and this gives them a light and crunch texture.  The key to this side is the preparation, as it does take some time to get the dice right.  Go low and slow and you will get a consistent dice – they pay off as these potatoes go great with roasted meats and chicken. They are also amazing in a brunch preparation with scrambled eggs, diced peppers and sausage as a scramble. Of note, if you add peppers and onion technically you are making O’Brien Potatoes, I love these better.

You can also play with the seasoning rather than just salt.  However, start with the classic!

Brabant Potatoes – New Orleans Style
A New Orleans Classic adapted from Chef Emeril Lagasse
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  1. 2 Pounds Russet Potatoes (Idaho, peeled)
  2. 4 Cups vegetable oil (for frying)
  3. 1/2 teaspoon kosher salt
  1. Cut each potato into even, rectangular shapes. Cut off the bottom, top and sides and then into 1/2-inch cubes. Place the potatoes in a medium, heavy sauce pan and add enough water to cover. Bring the pan to a boil, and allow to cook until the potatoes are slightly tender. This will take about 10 minutes.
  2. Remove the potatoes from the drain, and pat dry with paper towels.
  3. In a large deep, heavy pot or in an electric deep fryer heat the oil to 360 degrees F. Add the potatoes in batches and allow to fry, turn to brown them evenly, 3 to 4 minutes per batch.
  4. Remove the potatoes and allow to drain on paper towels to remove the oil, season immediately with the salt and serve hot.
Adapted from Emeril Lagasse
Adapted from Emeril Lagasse
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