This post may contain affiliate links.
Crispy, golden and creamy within, Brabant Potatoes are a classic New Orleans restaurant side dish that's easy to make at home. With a method that might surprise you, these parboiled and oven-crisped potatoes skip the deep fryer without sacrificing a bit of flavor or texture.
Also called Louisiana fries, this delectable side dish is traditionally made with peeled and cubed potatoes, parboiled and then deep-fried and tossed in a decadent butter and garlic sauce.
Ingredients You Need to Make Brabant Potatoes
- Potatoes: Yukon Gold or red potatoes (I don't recommend russet potatoes as they don't hold their shape as well.)
- Avocado Oil: or other high heat, neutral oil
- Butter: salted or unsalted butter
- Kosher Salt: and/or optional Cajun or Creole seasoning
- Parsley: ideally fresh, flat leaf parsley (Italian parsley)
Here you'll use my parboil then shake and bake method (the secret to my ultra crispy Breakfast Potatoes and Skillet Potatoes). It's all about briefly boiling the cubed potatoes before shaking them in a lidded pan to rough up the edges, then baking until they’re perfectly crispy outside and creamy within. Then you'll douse them in a decadent garlic butter sauce and finish with salt and fresh parsley. And if you want to kick up the spice, Cajun or Creole seasoning are great options and commonly used in this dish.
The result? Buttery, garlicky, crispy potatoes that are much lighter than the deep-fried version. And so much more convenient as you'll skip the mess and fuss of having to fry potatoes on the stove top.
Brabant Potatoes are a fantastic side dish for fish, seafood or any meaty main or topped with fried or scrambled eggs for a hearty breakfast. Try this potato dish once and I bet that, like me, you'll be looking for excuses to make a batch.
- Easy Crab Cakes
- Breakfast Quiche
- Baked Eggs
- Cast Iron Pork Chops
- Bacon Wrapped Pork Chops
- Meatloaf with Oatmeal
How to Make Brabant Potatoes
Cover raw potato cubes in salted cold water and bring to boil; reduce heat and simmer until tender on the outside and firm in the center. Drain water and return to saucepan. Using potholders, grip lidded pan and shake until potatoes are fuzzy.
Toss potatoes with oil and spread on a parchment lined baking sheet. Bake until crispy (about 35 minutes) in an oven preheated to 425˚F.
When potatoes are almost done, add garlic to partially melted butter in a small skillet or saucepan; cook and stir until fragrant but not browned. Remove from heat.
Arrange hot potatoes on a serving platter and drizzle with garlic butter sauce. Season with salt, sprinkle with parsley and serve.
- 2 pounds Yukon Gold potatoes diced into ½-inch cubes
- 2 tablespoons avocado oil or other high heat, neutral oil
- 4 tablespoons butter ¼ cup
- 2 tablespoons minced garlic
- kosher salt to taste (recipe note #2)
- 2 tablespoons minced fresh parsley
- Preheat oven to 425ºF.
- Line a baking sheet with parchment paper.
- Add raw potato cubes to a saucepan and pour in enough water just to cover them. Add a small handful of kosher salt. Bring to boil over medium-high heat. Reduce heat slightly and simmer for 7-9 minutes, until potatoes are tender on the outside, but still firm in the center. With the lid, carefully strain out the water.
- Cover saucepan with lid and, with potholders on each hand, grip the sides of the saucepan, securing the lid. Shake several times. Check to see if the potatoes look fuzzy. If not, shake again.
- Add oil to potatoes and gently stir to coat. Pour potatoes onto prepared baking sheet and spread them into a single layer, do your best to give each piece of potato a little room.
- Bake for 35 minutes until crispy and golden brown outside and creamy in the middle.
- When the potatoes have about 5 minutes left to cook, add butter in a small skillet over medium heat. When the butter just starts to melt, add the garlic; cook and stir until fragrant but not browned, about 1 minute. Remove from heat.
- Transfer potatoes to serving platter and drizzle with garlic butter sauce. Season to taste with kosher salt, sprinkle with parsley and serve.
- You can also use red potatoes for this recipe. I don't recommend russet potatoes as they're less likely to hold their shape.
- To add spice to this dish, sprinkle with Cajun or Creole seasoning.