Add the potato cubes and bring the water back to a simmer. Louisiana Brabant Potatoes. Preheat an oven to 400 degrees F. Toss the Potatoes in 2 Tbsp Vegetable oil and season liberally with kosher salt and black pepper. Don't burn the butter. Also, don't cover them if you put them in the oven because you don't want them to steam and lose their crunch. I can't blame her, I helped myself to quite a few of these while they were cooling! I prefer not to peel them, but thats me. Once all the potatoes are cooked, arrange them in a single layer on a large, rimmed baking sheet; set aside. Add potatoes, salt and pepper. Transfer the potato mixture to a 13x9x2-inch oven-safe baking dish. Our only . Brabant potatoes, onions, bell peppers, chaurice sausage & duck, topped with two poached eggs and Hollandaise sauce 21.00. Its very quick and easy to make, and it will accompany just about any entree. bktravels on April 28, 2020 The potatoes are soft and creamy on the inside, crispy on the outside. They will finish cooking when you put them in the oil. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. Only you know how much salt you want in your food, and that has nothing to do with the herbs and spices you want to use. Bring to a boil and boil for 2 minutes. Stirring often, saut in 350-360 fat until golden brown. Makes 4-6 serving. Potatoes Brabant - Air Fryer. Heat the oil in a large, deep, heavy pot or an electric deep-fryer to 360 F (183 C). Spoon half the garlic butter mixture over the potatoes; reserve the other half. Add the Creole seasoning and toss to season. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. For starters, you can do a straight deep fry. There you have it. Keeps the oil from surrounding the potatoes North Brabant (Dutch: Noord-Brabant [nord brabnt] (); Brabantian: Broabant; Brabantian: [brban]), also unofficially called Brabant, is a province in the south of the Netherlands.It borders the provinces of South Holland and Gelderland to the north, Limburg to the east, Zeeland to the west, and the Flemish provinces of Antwerp and Limburg to the south. Kosher Salt and Freshly Ground Black Pepper to taste (You probably won't need salt due to the generous salting of the potato water). Sprinkle some extra chopped parsley on top and toss. That method works great as long as you keep the oil temperature just right. Place diced potatoes in a colander and rinse again under cold water to remove excess starch; drain well. The dusting of grated Parmesan cheese helps keep the glycemic uptake down so your blood sugar won't spike. We are just partially cooking them here so don't let them go too long-you should just be able to push a toothpick in part ways. They are soft and fluffy inside and super crispy and golden on the outside. The dusting of grated Parmesan cheese helps keep the glycemic uptake down so your blood sugar won't spike. When the Brabrant potatoes are all ready, transfer them to a serving platter or bowl. A Tale of Two Steakhouses | ImSoNOLA Report, Finger Food Friday: Blackened Chicken Bites, Blackened Chicken Sliders with Bacon and Avocado-Basil Cream, Grilled Baby Back Ribs with Chipotle-Cherry Barbecue Sauce, Finger Food Friday: Irish Channel Stout Cupcakes. //