Crispy potatoes drizzled in a rich garlic butter. These Brabant Potatoes are a New Orleans classic and will quickly become one of your family favorites!.
They are simple to make! Roast par-boiled potatoes until they are crispy and golden and then drizzle with a generous amount of garlic butter. The crispy potatoes soak up the rich garlic butter and taste amazing.
These make a great side for just about anything! Roast chicken to grilled steak or even an air fryer salmon fillet. I find these potatoes go fast no matter what I serve them with.
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Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Potatoes: Pick a baking style potato, with a low moisture content like: Idaho, Russet, Yukon Gold, King Edwards or Sebago (the dirt covered ones). They will give you the best fluffy Interior and crispy exterior. You want to avoid waxy potatoes and red skinned potatoes.
Salt: There seems a lot of salt in the recipe, but it is added to the potato boiling water, this seasons the potato throughout and then most of the salt is poured away when you drain the water.
Oil: This is what gives the potatoes the nice crispy edges. I use canola oil. Vegetable or sunflower oil are great too, but any neutral flavored oil will work.
Butter: I go for salted butter as that is what I always have in the fridge, but use what you have.
Garlic: The recipe suggests four cloves of garlic but change that with your heart!
Parsley: Fresh parsley is the only way to go here. Dried doesn't give the same freshness. If you don't have any fresh just leave it off.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- There is no need to peel the potatoes just give them a wash if they are dirty.
- Aim to cut the potatoes into ½ inch (1.5cm) cubes, so they all cook in roughly the same time frame. But you don't need to worry about making them perfect. Smaller pieces will get extra crispy and the larger chunks will soak up more garlic butter.
- When par-boiling the potatoes, time them, if you cook them for too long they get too soft and can become water logged, making it much harder to get crispy potatoes. They want 4 minutes once you put them in the boiling water.
- Drain the potatoes well and then let them steam dry for a couple of minutes to ensure there is no moisture on the outside of the potato.
- If you have one, use a skillet/frying pan with a metal handle so you can put the whole skillet into the oven. Don't worry if you don't have one, you can just transfer the potatoes to a sheet pan or baking tray.
- I like to finely mince the garlic and parsley for the garlic butter. You can also use a garlic press.
- When making the garlic butter, start off with a cold pan over a low/medium low heat, this allows the butter to slowly melt and gently cook the garlic rather than frying the garlic. I find you get a better garlic flavor this way. If the butter is too hot you risk burning the butter and the garlic, which will lead to a bitter tasting garlic butter.
- Once you have made the garlic butter, leave it to cool while the potatoes finish cooking, then add the parsley just before coating the potatoes. This helps to keep the fresh flavor of the parsley.
- The potatoes should be well seasoned with salt thanks to the par-boiling and the salted butter. But have a taste and add extra salt if you think they need it.
Why Is This Recipe Special?
I first heard about these potatoes on a TV show (maybe NCIS New Orleans??) anyway that is beside the point! Having never had them before I tried several recipes out before coming up with my method. I wanted to oven bake them rather than deep fry them, but they never came out crispy, so I added quick shallow fry which helps to crisp the edges. The amount of garlic in the butter has changed over the years, but otherwise the recipe has pretty much been a hit from the first try. I mean what is not to love?? Garlic, butter and potatoes. That is a love triangle with a very happy ending!
- They are packed with flavor.
- Potatoes go with just about every meal.
- They are easy to make.
- Did I mention garlic butter??
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Make them Spicy: Add some red pepper flakes or chilli flakes to the garlic butter.
- Change the Herbs: Fresh rosemary or thyme both work wonderfully with garlic so you can switch them out for the rosemary.
- Add Bacon: Sprinkle crispy bacon bits over the finished potatoes.
- Use Sweet Potato: They don't go as crispy, but the sweetness of the potato with the savory, rich butter is wonderful.
Can you make Brabant Potatoes in advance?
You sure can! The garlic butter can be made up to 24 hours in advance and kept in the refrigerator. Just melt it again before continuing with the recipe.
There are two ways to make the potatoes in advance:
You can chop and boil the potatoes beforehand and then store them in the refrigerator to be baked when needed. (my preferred method)
Alternatively, you can cook them fully, but don't add the butter, and then the reheat potatoes in a low oven, and dress with the garlic butter when you want to serve them.
FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
Brabant Potatoes are also known as Louisiana Fries or Fried Louisiana Potatoes. And they are the best crispy potatoes you will ever try!
They are crispy cubes of potato dressed in a delicious garlic butter sauce. They are soft and fluffy inside and super crispy and golden on the outside. And then they soak up the butter and taste amazing!
One stick of butter weighs 113 grams. So half a stick of butter (needed for this recipe) is 56.5g. Which is a pain to measure so I have rounded the metric measurement to 60g. I mean is anyone going to complain about extra butter?
For the best texture, go for a baking potato with low moisture. Varieties like Idaho, Russet, Yukon Gold, King Edwards or Sebago (the ones that still have dirt on them!) work beautifully. You get the best contrast between soft fluffy interior and crispy crunchy exterior. Waxy potatoes or red-skinned ones, don't crispy up in the same way so I skip those.
Technically you could use less, but the garlic butter is what takes these over the edge delicious! It is only a tablespoon per serving, you'd put that on a baked potato! So really don't worry. Eat the butter and enjoy the potatoes 🙂
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with Brabant Potatoes
These potatoes go with just so many different main courses! Add them to my Cheesy Mushroom Smothered Chicken Breast or Lamb Porthouse Chops. Or double the garlic butter and serve them with a Grilled Steak, or some Baked Shrimp Skewers drizzled with the extra butter.
What to drink with Brabant Potatoes
This very much depends on what you are serving with the potatoes. But for some ideas of wines that work with the rich garlic butter, full-bodied whites like buttery New World Chardonnay or fruity perfumed Viognier would be perfect. And for red wine drinkers light-bodied reds like Grenache, Pinot Noir, or Gamay would also be great.
More Recipes to Try
If you enjoyed this dish, here are a few more potato recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try these Brabant Potatoes, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Brabant Potatoes
Ingredients
For the potatoes
- 2 lb potatoes (Note 1)
- 1 tablespoon salt
- 3 tablespoon canola oil
For the garlic butter
- ½ stick butter
- 4 cloves garlic minced
To finish
- 2 tablespoon fresh parsley finely chopped (Note 2)
- black pepper to taste
Instructions
- Pre-heat oven to 400ºF/200ºC.
- Cut the potatoes into ½-inch cubes, there is no need to peel them.2 lb potatoes - (Note 1)
- Bring a pan of water to the boil and then add the salt.1 tablespoon salt
- Add the potato cubes and bring the water back to a simmer. Simmer the potatoes for 4 minutes then drain well and set them aside to dry out a little.
- Whilst the potatoes are drying make the garlic butter.
- Place the butter into a cold saucepan and add the minced garlic.½ stick butter
- Place the pan over very low heat and allow the butter to slowly melt and cook the garlic. The garlic wants to soften but never color. This will take around 10 minutes.
- Once the garlic has softened remove the pan from the heat and set to one side.
- Place a large ovenproof skillet/frying pan over high heat and pour in the oil.3 tablespoon canola oil
- Once shimmering add the potatoes. Shake the pan gently to fully coat the potatoes with oil. Then leave them over high heat, untouched for 2 minutes to start to crisp.
- Give them a gentle toss and cook again for 2 minutes.
- Transfer the skillet of potatoes to the oven and cook for 10-15 minutes until crispy and golden.
- Remove the skillet from the oven.
- Add the chopped parsley to the garlic butter then spoon the butter over the hot potatoes.2 tablespoon fresh parsley - finely chopped (Note 2)
- Serve immediately with black pepper. (You probably won't need salt due to the generous salting of the potato water)black pepper to taste
Notes
- You want a fluffy baking style potato like:
- Idaho potatoes
- Russet potatoes
- Yukon Gold potatoes
- Sebago potatoes
- King Edward potatoes
- Use fresh parsley as dried parsley doesn't give you the same flavor.
Nutrition
Nutrition is per serving
Aayushi Creation in Raipur says
This looks absolutely delicious! The step-by-step tips are so helpful, especially the part about slowly melting the garlic in butter—makes such a difference. I love how crispy the potatoes look! Definitely trying this soon.
Jen says
These came out perfectly crispy and seasoned! They were absolutely delicious and are the perfect side for any dinner.
Claire | Sprinkles and Sprouts says
Oh I am so happy you enjoyed them!
They are a regular in our house!!
Cx
Einie says
I'm DEFINITELY taking these to a Christmas potluck party! Garlic potatoes! YUM!
Just one question: You didn't say what kind of potatoes to use. Russets, Pee Wees, Yukon, they all have different textures & taste, as well as different outcomes when fried or baked. From you picture, it looks like you're using Yukon, but I've seen other recipes that say Russets. Please let me know which works best for you.
THANKS & Happy Christmas!!!
Ps..I've Pinned you & added my name for emails.
Claire McEwen says
Hi Einie,
I use Yukon gold potatoes, I find russets don’t hold their shape as well and can’t disintegrate a little.
I hope you love them as much as my family does!!!
Have a great Christmas pot luck.
Happy Christmas
Cx
John from Cortez says
These potatoes were wonderful! I made this exactly as written and wouldn't change a thing. Thanks Claire, and greetings from Colorado!
Claire McEwen says
Thank you John, that means a lot 😀
Greetings from Perth!
Cx
Terrie says
I overthought the recipe and used a cast iron skillet ....I didn’t have enough oil ( 3 TBS.) so had to add more. I didn’t get the separation and browning as shown but the flavor is terrific and I’ll probably undercook my potato cubes ( russet) a little and let the oven do the browning as well as using a non stick skillet when I make this again.
Carol says
These are so amazing! I seriously have to be careful when I make them as I could eat the whole thing myself!!
Dana Hadaway says
Can I substitute for canola oil? I have only vegetable oil, extra virgin olive oil or balsamic oil? I’m making now.
Claire McEwen says
You can definitely use canola oil 🙂
Hope that helps
Cx
Erin says
I used olive oil. It worked out great. My husband said, yep. You can make that again. Yummy!!!
Monica Garcia says
Can you use minced garlic instead?
Claire McEwen says
I haven't tried it with store bought minced garlic, but I am sure it would work.
Hope that helps
Cx
Stephen says
This is a lovely recipe. In Europe we have something almost identical, potatoes parmentier.
On that subject thank you so much for making the ingredients also available in metric. Europeans have no comprehension of a unit called a cup. Thank you.
Cindy Fine says
I made these last night. Totally delicious! Thanks for the AWESOME recipe Claire.
Melissa Parikh says
My skillet can’t go in the oven. Can I transfer the potatoes to a cookie sheet and get the same results?
Claire McEwen says
Hi Melissa, you can definitely just transfer then to a cookie sheet. Make sure it has high sides so you don't lose any yummy butter 🙂
Cx
Delia says
I transfered mine to a small glass cake pan and it worked just.as well.
Charlotte MacDougall says
Claire, you are a wonderful cook. I saw this on Pinterest and I saw sprinkle and sprouts, and I was like what a unique name( not saying I thought that was your name) but still I saw a lot of your recipes and they all looked so good! I used this recipe for a funeral, and everyone was like oh my god I love this. So great job!
Claire McEwen says
Charlotte, thank you so much!
I admit I love my name too, I think it rolls off the tongue and I always love a bit of alliteration.
So pleased you found my site! The brabant potatoes are a family favorite! They are always on our monthly rotation at least once.
Condolences on your loss Cx
Julia says
OMG SO AMAZING ! I can never make potato’s the way I used to again !
Claire McEwen says
Hehe, so pleased you loved them Julia, they are a little bit special aren't they 😉
Cx
Dina says
Easy to make and very delicious. My husband loves them!!
Claire McEwen says
Oh I am so happy you enjoyed them Dina 🙂
Cx
Beverly Weisbaum says
Going to make these to go with swordfish for Christmas feast - have to buy an oven proof pan first!
Joanne Greer says
I love my Black skillet for that reason, it can go in the oven!
A says
Excited to try these. Although it’s English cuisine not American! X
Marisa F. Stewart says
There is no better side than crispy potatoes. The photos have my mouth watering! Normally they tend to be a little on the soft side unless I overbake them. I love your tips. Thank you!!
Claire McEwen says
You are welcome, I hope you love them as much as we do 😀
Paula Montenegro says
Few ingredients and a fabulous looking side dish! I completely agree with adding more than enough salt to the water, it makes all the difference. I had never heard about the name though. Pinned it to make asap!
Claire McEwen says
I hope you love them Paula.
I am a bit advocate of salting everything properly, it is so important for flavor isn't it?
Aline says
Oh my gawd!!! These potatoes are insane! They'd already be perfect as is, in all their golden crispiness, but the garlic butter in the end makes this whole thing even more magic - thank you, thank you, thank you!!!!
Claire McEwen says
Oh I am so happy you loved them 😀 😀
My kids love them more than any other potatoes!
Analida Braeger says
You have me 100% sold on these potatoes. The photos really show crisp and garlicky they are !
Julie says
I'm going to be honest and say that I usually don't like potatoes. They're boring and bladn. These, however, look anything but! Garlic and crispy? I'm so in! I like things with lots of flavor and texture, so these will cure all my potatoes woes.
Anna says
Oh yum, potatoes are a must for me and your recipe looks utterly delicious! They look so crispy on the outside, with that perfectly golden glow! I could happily eat them for breakfast, lunch or dinner! Perfect as a side dish, but equally delicious to snack on!
Stephanie says
Absolutely perfect! Crispy, buttery, flavorful and addictive! I am making them right now for the 3rd time. I accidentally started the potatoes in cold water. I decided to let them come to a boil, turn off the burner and let them sit for 3 minutes. I didn't want them to dissolve! They seem to be fine. Looking forward to dinner tonight! Most of the other online recipes have you deep fry the potatoes. That seems more like French fries. Your technique is excellent! Thanks for a great recipe!
Claire | Sprinkles and Sprouts says
Thank you so much for taking the time to comment.
They are a fav in our house. So happy you love them too 🙂
Cx
Elena says
Amazing side dish for the upcoming holiday season! Or for any season actually. I'm a big fan of potatoes and you surely can't have enough potato recipes in your pocket. This recipe looks absolutely delicious.
Chef Dennis says
You had me at Potatoes! Add in butter and garlic and I know it's going to be delicious!
Debbie says
Hi Claire..we tried your Brabant Potatoes tonight and they were fantastic. That rich garlic butter sauce was divine. The potatoes were nice and crisp but soft on the inside . Thanks for such a great recipe.
Claire McEwen says
Oh Debbie, I am so pleased!
Aren't they just the most flavorful potatoes ever!!!
We love the garlic butter so much!
Chef Dennis says
This Brabant Potatoes (Crispy Garlic Butter Potatoes) looks really appetizing! Is it just me or I fell like it's perfect to eat this in any time of the day.
Gloria | Homemade & Yummy says
The potato lover in me loves the sound of this recipe. What a great side to any meal. I happen to love v garlic too...so this is a win all the way around.
Anne Lawton says
I love potatoes just about any way, but these look like they could become my new favorite!
Jess says
These potatoes look and sound amazing! I am sure that they are huge hits all fall and winter long! Mmmmm!
Stephanie says
You had me at garlic! These look so crispy and so delicious. The perfect side dish! Can’t wait to try
Claire McEwen says
I do hope you love them Stephanie!
Kalee says
Brabant potatoes are my go-to when a restaurant has them, and now I can make them at home! Yum! Thank you for such a great recipe!
Claire McEwen says
Oh I am so glad you enjoyed them Kalee 😀
Ashley says
These are one of the best potatoes side dishes I've ever made for dinner. So good! We will definitely make them again.
Claire McEwen says
Thank you so much Ashley 😀 My family is always asking for these for dinner!
Stew says
Love these!!
Kristen says
That garlic butter takes these potatoes over the top--my family asks for them weekly!
Claire McEwen says
Thank you Kristen, they are definitely a family favorite in our house too!
Nellie Tracy says
These are incredible, the flavor is fantastic!