Brabant Potatoes

Brabant potatoes are a classic New Orleans side of crispy pan-fried potato cubes, finished with garlic, green onions, parsley, Worcestershire and butter. I add a little Cajun or Creole seasoning for extra flavor. Serve them with eggs, anything off the grill, or your favorite Cajun and Creole dishes.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American, Cajun, Creole

Keyword: brabant potatoes, garlic butter potatoes, louisiana fries, new orleans potatoes

Servings: servings

Calories: 408kcal

Author: Mike Hultquist

Equipment

Medium saucepan
Colander
12-inch nonstick skillet

Ingredients

4 medium baking potatoes peeled and cut into 1/2-inch cubes (about 2 pounds)
1/4 cup vegetable oil
1 teaspoon salt see notes
1/2 teaspoon freshly ground black pepper
1-2 teaspoons Cajun seasoning or Creole seasoning homemade or store-bought
1/2 cup green onions chopped
1/4 cup fresh parsley chopped
2 tablespoons Worcestershire sauce
2 tablespoons garlic chopped
4 tablespoons butter

Instructions

Add the potatoes to a saucepan and cover them with water. Bring to a boil and cook 4 to 5 minutes, until slightly tender. Drain and let them cool slightly.
Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes, salt and pepper. Cook 10 to 12 minutes, shaking the pan back and forth often, until golden brown and crisp.
Add the green onions, parsley, Worcestershire sauce, garlic and Cajun or Creole seasoning. Shake the pan for about 1 minute.
Add the butter and keep shaking the pan until it melts and coats the potatoes. Serve immediately.

Notes

SALT: Many Cajun and Creole blends contain salt, including most store-bought brands. If yours does, cut the added salt to 1/2 teaspoon or skip it, then taste and adjust at the end.

SKILLET SIZE: Use a 12-inch skillet, or split the potatoes between two pans. Crowded potatoes steam and won't crisp.

BEST POTATOES: Russets give you a fluffy interior. Yukon Golds hold their shape a little better.

MAKE AHEAD: Parboil and drain the potatoes up to 1 day ahead and refrigerate. Fry and finish right before serving.

OVEN OR AIR FRYER: 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.

Nutrition