Brabant Potatoes

Brabant potatoes are fried potato cubes that have been quickly cooked in water before frying, which gives them a light, crunchy texture[. Brabants are a traditional accompaniment to a variety of classic New Orleans Creole dishes and so are often found on the plates at Delmonico.]

1 pound potatoes, 4 servings
  • 4 pounds Idaho potatoes, peeled
  • 4 cups vegetable oil, for frying
  • 1 teaspoon salt
  • Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides, then cut into 1/2-inch cubes. (Discard irregularly shaped portions.) Put in a medium, heavy saucepan and add enough water to cover. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes.

  • Remove from the heat and drain on paper towels.

  • Heat the oil in a large, deep, heavy pot or an electric deep-fryer to 360 degrees F. Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes.

  • Remove and drain on paper towels. Season with salt, and serve hot.

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