These crispy brabant potatoes are the best side dish to serve with any meal. They’re simple to prepare, and made with the perfect amount of butter and garlic. Crispy brabant potatoes are a New Orleans favorite, often called Louisiana Potatoes, and once you have them once you’ll see why!
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Why You’ll Love This Recipe:
- There are very few ingredients needed to make brabant potatoes, making this recipe both simple and easy. The main items are just potatoes, butter and garlic!
- No deep frying! You get a crispy outside texture and creamy, fluffy inside texture without having to deep fry anything.
- Brabant potatoes are gluten free, and can be made dairy free, vegetarian, vegan and paleo with one simple substitution.
- These potatoes are a great side dish that goes with almost anything imaginable! They are always a crowd pleaser and also make tasty leftovers.
What are Brabant Potatoes?
Brabant potatoes are known by many names, a few of which include Louisiana potatoes, Louisiana fries, or New Orleans potatoes, although the name Brabant comes from the Western region of Belgium that is used to be a part of France. Brabant potatoes are made from cubed potatoes that are blanched or par-boiled, and then deep fried. They’re finished with a butter garlic sauce and served along side a main dish.
Ingredients for Brabant Potatoes
The great thing about these potatoes is that the ingredient list is simple. Mostly pantry items, the only two fresh items you’ll need are the potatoes and some fresh parsley. For the pantry or staple items, you will need a half stick of butter (4 tablespoons), salt, pepper, olive oil or avocado oil, and minced garlic. That’s it!
What Kind of Potatoes Are Used in Brabant Potatoes?
Yellow or gold potatoes (such as “Yukon Gold”) are ideal for this recipe but any baking potato that is fluffy and creamy when cooked will do just fine! Gold potatoes have a naturally buttery taste and texture, so they work very well here where buttery is the end goal with the butter garlic sauce.
- Yukon or Baby Gold potatoes (or “yellow”)
- Russet or Idaho potatoes
- Maris Piper or King Edward potatoes
Other recipes to use potatoes in:
- Creamy Potato Bacon Soup
- Garlic Potato Chicken Skillet
- Vegetarian Creamy Vegetable Soup
- Breakfast Burrito Skillet
- Slow Cooker Vegetable Curry
How to Make Brabant Potatoes:
The first step in making brabant potatoes is to preheat the oven to 400 degrees F. and get a pot of water onto the stove to bring to a boil with the salt. While the salted water is coming to a boil, you’ll want to chop your potatoes into 1/2-inch cubes. It’s not necessary to peel the potatoes first, but you can if you want to do so.
Next, add the potatoes into the boiling water and let them cook for 5 to 7 minutes, just until they’re cooked to a a crisp fork tender. You do not want them to be cooked all the way through yet. Then drain the potatoes and let them sit in the strainer for 5 to 10 minutes while you make the garlic butter so that the potatoes dry a bit.
To make the garlic butter, you’ll add the butter and garlic into a large oven-safe skillet over medium heat. Let the butter melt and soften the garlic. Stir it occasionally to keep mixing the garlic and butter together for about 8 to 10 minutes until the garlic is soft and fragrant. You can reduce the heat if needed to prevent the garlic from burning.
Add the oil into the skillet and let it heat up for a minute or two. Once the oil is heated, add in the potatoes and gently stir them into the oil and butter mixture to coat them well. At this point, you’ll turn the stove to high heat and then leave the potatoes undisturbed to cook for about 3 minutes so they begin crisping.
Then toss or stir the potatoes again and leave them alone for another 3 minutes to crisp the other edges of the potatoes that are touching the skillet after tossing.
The last step to cooking brabant potatoes is to then transfer the skillet from the stovetop into the heated oven. You’ll bake the potatoes for 15 minutes (or 20, if you want them more crisp). When done, the potatoes should be golden and crispy on the outside around the edges.
Remove them from the oven and then toss with the chopped parsley and pepper. You shouldn’t need to add any additional salt since the water that the potatoes were boiled in was heavily salted.
What to Serve Brabant Potatoes With:
Brabant potatoes can be served with anything! They’re a perfect side dish for most all beef, pork or chicken dishes. The crispy potatoes along with the garlic and butter flavors go well with a huge variety of meals.
- Air Fryer Lamb Chops
- Instant Pot Steak
- Instant Pot Chicken Drumsticks
- Greek Chicken Orzo Bake
- Gluten Free Chicken “Parm”
- Smoked Chicken Quarters
How to Store Leftovers:
To store leftover brabant potatoes, you will first want to let them cool completely. Once they’re no longer hot, place them into an air tight container and into the refrigerator. They will keep in the fridge for up to 4 days. The leftovers are great reheated with other leftovers, added to a breakfast meal or a breakfast skillet, or on their own as a snack.
Can Brabant Potatoes Be Made in Advance?
Yes, brabant potatoes can be made ahead of time. You can prep the potatoes by chopping and boiling them and then storing them in the refrigerator for up to 24 hours until you’re ready to continue on with the sautéing and baking part of the recipe.
Or, you can cook them up until the step of putting them into the oven to finish. Let them cool after you’ve sautéed the potatoes in the garlic and butter and then store them in an air tight container for up to 24 hours. Then when you’re ready to cook them, you can bake them in the oven for 20 to 25 minutes to finish.
Other Side Dish Recipes You’ll Love:
- Taco Pasta Salad
- Black Bean Couscous Salad
- Air Fryer Butternut Squash
- Buffalo Chickpea Salad
- Air Fryer Spaghetti Squash
- Instant Pot Corn on the Cob
PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 2 pounds gold potatoes, cut into 1/2-inch cubes
- 1 tablespoon salt
- 3 tablespoons olive oil or avocado oil
- 4 tablespoons butter
- 4–5 teaspoons minced garlic (about 4 large garlic cloves)
- 3 tablespoons chopped flat leaf parsley
- 1/2 teaspoon black pepper
- Preheat the oven to 400 degrees F.
- Add the salt to a large pot of water and bring it to a boil on the stove. Add the cubed potatoes into the boiling water and bring to a simmer. Allow the potatoes to simmer for 5-7 minutes, or until they are a crisp fork tender but not quite cooked through all the way
- Drain the potatoes and let them sit 5-10 minutes to dry a bit in the strainer. While the potatoes are sitting, make the garlic butter by adding the butter and garlic into a large oven-safe skillet
- Melt the butter and cook until the garlic is soft and fragrant in the melted butter, about 8-10 minutes. Then add the oil into the skillet. Heat the oil about 1 to 2 minutes and mix together with the butter and garlic
- Once oil is shimmering and heated, add in the potatoes and gently toss/stir to coat the potatoes with the oil and garlic sauce. Turn the stove to high heat and leave them undisturbed for 3 minutes to begin crisping
- Gently toss/stir the potatoes again and leave them alone again to crisp for 3 minutes. Then transfer the skillet into the heated oven and bake for 15 minutes until the potatoes are golden and crispy around the edges
- Once done, remove from the oven and toss with the parsley and pepper
- The potatoes do not need to be peeled
- To make dairy free, vegan or paleo, use a vegan butter (or ghee if not vegan)
Keywords: brabant potatoes, brabant potato, new orleans fries
- Calories: 320
- Fat: 20 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 5 g
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