Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. Our only . Firstyou have a beer. google_ad_width = 336; Heat the oil in a large, deep, heavy pot or an electric deep-fryer to 360 F (183 C). Add salt, pepper and any other herbs or . When your temperature is too low, the food absorbs the oil in like a sponge. North Brabant (Dutch: Noord-Brabant [nord brabnt] (); Brabantian: Broabant; Brabantian: [brban]), also unofficially called Brabant, is a province in the south of the Netherlands.It borders the provinces of South Holland and Gelderland to the north, Limburg to the east, Zeeland to the west, and the Flemish provinces of Antwerp and Limburg to the south. Fry potatoes for 10 to 12 minutes, until the outsides are starting to brown and get a little crisp. FEATURED COCKTAILS. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. In each instance, simply toss the cooked potatoes in the garlic butter before serving. Cut them in small bite sized pieces (around 3/4 of an inch) and boil with the tablespoon of salt for 15 minutes. Also, don't cover them if you put them in the oven because you don't want them to steam and lose their crunch. Allow 5-10 minutes for the potatoes to dry. Which potatoes to use for Brabant Potatoes? Cut into approximate " cubes. Closed now : See all hours. Tender and creamy on the inside and crunchy on the outside, drizzled with garlic butter and seasonings, this is the Grande Dame of side dishes. Add the chopped parsley to the garlic butter then spoon the butter over the hot potatoes. Cut potatoes into bite sized pieces and toss in the oil and roast for 20 minutes turning over halfway. . Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. See archive, Subscribe Today- receive the Jan/Feb 2023 Issue, Not sure? Funeral potatoes accommodate numerous substitutions, but all include potatoes as a base ingredient. 1. I happened to have some Creole seasoning but if you don't, salt and cayenne pepper will do in its place. Brabant Potatoes are the New Orleans french fry. The russet is the quintessential starchy potato. The oven is best for this, but you can also bake them in the microwave, too. 1 Tbsp Extra Virgin Olive Oil They are already cooked, so be careful not to over fry them. If you are ready to serve, mix it all up and pour onto the potatoes. There you have it. Dry thoroughly between paper towels. Very good quality food but not what I'd consider one of the best seafood restaurants in the city. $ 20. If you continue to use this site we will assume that you are happy with it. Add the pimentn dulce and pimentn picante and stir until combined. All garlicky with my favorite herb parsley prominently featured. Don't burn the butter. I can't blame her, I helped myself to quite a few of these while they were cooling! That way is good, too. The Gumbo Pages Creole & Cajun Recipe Page, The New Orleans Cajun and Creole Cuisine Blog, Mr. Lakes Nonpompous New Orleans Food Forum. Be careful not to overfill the dutch oven, leave a good bit of room between the potatoes. **Note** Cut off the bottom, top and sides and then into 1/2-inch cubes. I would toss them in Olive Oil, Season liberally with salt and black pepper and bake on a sheet pan at 425 degrees F until golden and crispy. And prepare to be amazed and delighted, ya'll!! Fried Cornbread - Southern Cornmeal Hoe Cakes, Chicken Fried Chicken with Southern Peppered Milk Gravy, South Mississippi-Style John Wayne Casserole, Smothered Cabbage with Sausage and Tomato. Place the butter into a cold saucepan and add the garlic. Serve immediately. Peel them carefully, and cut them into squares. Know how to make it better? I'm a native south Louisianaian, the daughter of a Cajun mom from down the bayou. Salt and pepper before serving. Required fields are marked *. Unfortunately she only has a microwave which limited the scope of her meals. My take on the Cajun-adopted dish of supposed Dutch origin begins with baking the potatoes. A classic Creole recipe for one of New Orleans's most popular Creole dishes. 0 rating rating ratings ? All rights reserved. Your email address will not be published. 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. Also, don't cover them with anything while in the oven, you don't want them to steam and lose their crunch. Served w Not a pickling recipe, but a fun way to dress up some plain dill pickles with some sweet and spicy flavor.