Brabant Potatoes (New Orleans Garlic Butter Potatoes)

Brabant potatoes are a New Orleans classic, my friends. They're easy to make at home. You cut potatoes into small cubes, parboil them, then pan fry them until crispy and golden. Toss them with garlic, green onions, parsley, a splash of Worcestershire and melted butter. BOOM. I add a bit of my homemade Cajun or Creole seasoning for extra flavor and a little piquancy.

I visit New Orleans often, and I see Brabant potatoes everywhere. I just got back from another trip, and I did brunch at Brennan's, like I always do. It's one of my favorite brunch places. I ordered them on side with the special - eggs scrambled table side with lots of crab. It's amazing how a good simple potato side dish can hit the spot when you do it right.

My recipe follows Emeril Lagasse's version from his cookbook Louisiana Real and Rustic (affiliate link, my friends), with my seasoning added. It's quick, it uses everyday ingredients, and it goes with so many recipes here on Chili Pepper Madness. Serve them with anything off the grill, with Cajun and Creole favorites, or with eggs for a New Orleans-style brunch at home.

Let's make it. BOOM.

What Are Brabant Potatoes?

Brabant potatoes are diced potatoes that you parboil, then pan-fry in fat until crisp outside and creamy inside. They are typically finished with garlic, fresh herbs and butter. You'll also hear them called Louisiana fries or New Orleans fries.

New Orleans restaurants serve them everywhere. Galatoire's pairs them with Chicken Clemenceau, and Brennan's offers them as a side option with brunch.

A Quick Bit of History

Brabant potatoes have been around a long time. A recipe is included in The Picayune Creole Cook Book of 1901, where they are listed as Pommes de Terre Brabant. It comes from a classic French cooking technique of frying parboiled potato cubes in butter and lard, a perfect base to play with.

Brabant is a region of the Low Countries in Europe, and nobody knows for sure how the Crescent City side picked up the name, though New Orleans does have a lot of French influence through its history.

Brabant Potatoes Ingredients

The full ingredients list with measurements is in the printable recipe card at the bottom of the post.

• Potatoes. I use baking potatoes (russets), peeled and cut into ½-inch cubes. They turn fluffy inside and crisp up nicely. Yukon Golds work too and hold their shape a bit better. Either are great.
• Vegetable oil. For frying. Any neutral, high-heat oil works.
• Salt and black pepper.
• Cajun or Creole seasoning. My personal addition. Use 1 teaspoon for a lighter touch, or 2 teaspoons for more flavor. I use my homemade Cajun seasoning or homemade Creole seasoning.
• Green onions and parsley. Fresh, bright and very New Orleans.
• Garlic. Chopped fresh garlic.
• Worcestershire sauce. Adds savory, tangy depth, and a touch of color.
• Butter. It goes in at the very end and coats everything with deliciousness.

How to Make Brabant Potatoes

Parboil. Add the cubed potatoes to a saucepan and cover with water. Bring to a boil and cook 4 to 5 minutes, until slightly tender. Drain and let them cool and steam dry for a few minutes.

Fry. Heat the oil in a large (12-inch) nonstick skillet over medium-high heat. Add the potatoes with the salt and pepper. Cook 10 to 12 minutes, shaking the pan back and forth often, until golden brown and crisp at the edges.

Season. Add the green onions, parsley, Worcestershire, garlic and Cajun or Creole seasoning. Shake the pan for about a minute, with a stir here and there.

Butter. Add the butter and keep shaking until it melts and the potatoes are nicely coated. Serve right away.

Boom! Done! Your Brabant potatoes are ready to serve.

Are Brabant Potatoes Spicy?

Not traditionally. I like to season mine, not make them hot, like you'll find in New Orleans. The Cajun or Creole seasoning adds flavor and a gentle kick from the cayenne. Skip the seasoning for a milder, more classic version.

If you want a bit more zestiness, go with:

• 2 teaspoons of seasoning, or more to taste.
• A pinch of cayenne with the garlic.
• A few dashes of Louisiana hot sauce at the table.
• Diced jalapeno in the pan with the potatoes. Onion is good, too!
• A side of remoulade sauce for dipping. So good!

What to Serve with Brabant Potatoes

• With eggs. Fried, scrambled or poached eggs for a New Orleans-style brunch. They're great next to shrimp and grits too.
• Off the grill. Flank steak, grilled chicken, London broil or chimichurri steak.
• Cajun and Creole mains. Blackened fish, blackened chicken, blackened salmon, blackened shrimp, shrimp creole or chicken creole.
• Fried seafood. Fried oysters or a shrimp po' boy night.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat them in a hot skillet with a little oil, or in a 400°F oven or air fryer, until crisp again. They can turn soft in the microwave. I don't recommend freezing them, as it affects the texture.

Make Ahead

You can parboil and drain the potatoes up to a day ahead. Refrigerate them uncovered or loosely covered so they stay dry, then fry and finish them right before serving.

More Cajun and Creole Side Dishes

Love this one? Try these next:

• Cajun Corn Maque Choux
• Dirty Rice
• Creamy Cajun-Style Mac and Cheese
• Red Beans and Rice
• Oyster Dressing
• Browse all my Cajun and Creole Recipes

FAQs

What's the difference between Brabant potatoes and home fries?

Home fries usually cook with onions and peppers and lean on a diner-style seasoning. Brabant potatoes get parboiled first, fried crisp on their own, then finished with garlic, green onions, parsley and butter.

What are the best potatoes for Brabant potatoes?

I use russet (baking) potatoes for a fluffy, creamy interior. Yukon Golds also work well and hold their shape a little better.

Can I make them in the oven or air fryer?

For the oven, toss the parboiled cubes in oil and roast at 425°F, flipping once, until golden and crisp. Then toss them in a skillet with the garlic, green onions, parsley, Worcestershire, seasoning and butter for the final minute.

What do you serve with Brabant potatoes?

They go with nearly anything - eggs at brunch, steak or chicken off the grill, blackened fish, shrimp creole and fried seafood.