"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Brabant Potatoes Recipe

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This recipe for Brabant Potatoes, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 large white potatoes very starchy (no green)
2-3 cups vegetable oil or peanut oil
1 clove garlic minced very fine
1 sprig parsley minced very fine
1/2 stick butter
1 Tbs. olive oil

Directions:
Directions:
Preheat oven to 350 degrees. Scrub the outsides of the potatoes under cold running water or peel if you don't like potato skins. Cut into large dice about 1/2 inch on a side wash again wash again and drain well. Allow 5-10 minutes for the potatoes to dry. Meanwhile heat vegetable oil in a large saucepan or deep skillet to 375 degrees. Put the potatoes in and fry until they're a very light brown. Remove them from the oil with a skimmer and drain. Arrange potatoes in one layer on a baking pan or dish. In a skillet over medium-low heat melt the butter in the olive oil. When butter is hot add the garlic and parsley and cook just until the garlic is fragrant. Remove butter from heat and spoon over the potatoes. Put the pan of potatoes into the oven and bake for 7-10 minutes--until edges becomes a crisp medium-dark brown. Serve with a little extra garlic butter if you have any left.

Number Of Servings:
Number Of Servings:
Serves four.
Personal Notes:
Personal Notes:
In most restaurants these are nothing more than cube-shaped French fries. But there is much more to the dish than that and it can be a surprisingly delicious side dish if you use the two-step preparation here.

reference: Galatoire's Restaurant

 

 

 

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