Crispy potatoes drizzled with rich garlic butter! These Brabant Potatoes are a New Orleans classic and will quickly become one of your family's favorite side dishes.
The potatoes are boiled and then fried in a skillet before being transferred to the oven to make the perfect easy side dish for serving with chicken, fish and steak.
But don't forget the generous drizzle of garlic butter! Packed full of flavor it will leave you with the most amazing potato recipe you have ever tried!
What are Brabant Potatoes?
Brabant Potatoes are also known as Louisiana Fries or Fried Louisiana Potatoes. And they are the best crispy potatoes you will ever try!
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!
How to make Brabant Potatoes
The potatoes are cut into cubes (no need to peel them) and then boiled in heavily salted water for 5 minutes until softened but not quite fully cooked.
Don't be alarmed by the salt in the cooking water! It doesn't all absorb into the potato, it just ensures that the finished Brabant Potatoes are seasoned right to the fluffy middle.
These potatoes are then fried in a skillet until they start to become crispy. Once they are well coated the oil, the skillet is transferred to the oven and they will finish cooking and become so crispy and golden!
Once fully cooked and crispy the potatoes are finished with melted garlic butter, some salt, and black pepper. Some people add green onions to theirs but we prefer just the taste of the garlic butter!
You want to cut the potatoes into roughly ½ inch cubes. Don't worry too much about making them all perfect. The thinner pieces will go extra crispy!!! And the fatter pieces soak up extra butter. But aim for around ½ inch cubes so they all cook in around the same time frame.
How to make a simple garlic butter
The key to this garlic butter is to start with a cold pan. This way the butter will melt slowly and start to cook the garlic gently rather than frying the garlic. Frying the garlic can cause the butter and the garlic to burn, which will ruin your potatoes! The gentle heat slowly cooks the garlic, removing the raw garlic taste and infusing the butter with the best of flavors!
The garlic butter is then left to cool slightly before freshly chopped parsley is added. This helps to keep the parsley green and also allows the garlic to further infuse the butter.
Seriously this is making my mouth water! I could eat these potatoes every day!
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What to serve with Brabant Potatoes
The beauty of these garlic potatoes is they go with almost everything! My kids will even eat leftovers for breakfast with a fried egg! For other ideas try:
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 fried when needed.
Alternatively, you can cook them fully (but don't add the butter) and then reheat them in a low oven when you want to serve them.
These potatoes make an almost weekly appearance on our menu plan!! Everyone loves them...the recipe says it serves 4 but you might want to make more as everyone fights over the last few and leftovers are great for breakfast!!!!
TIP: To change the number of servings on a recipe you can just type over the number in the servings box and the recipe will automatically update with new measurements. You can scale a recipe up or down! How cool is that!
Enjoy x
For other delicious potato recipes why not try:
- Hedgehog Roasted Rosemary Potatoes
- Cheesy Layered Potatoes
- Cheesy Garlic Butter Potatoes
- Crispy Smashed Potatoes with Thyme
- Cajun Spiced Potatoes with Sour Cream
- Smokey Spanish Potatoes
Get the Recipe
Brabant Potatoes - Recipe
Ingredients
For the potatoes
- 2 lb potatoes - see note 1
- 1 tablespoon salt
- 3 tablespoon canola oil
For the garlic butter
- ½ stick butter
- 4 garlic cloves
To finish
- 2 tablespoon chopped fresh parsley
- 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
- 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 5 minutes then drain well and set them aside to dry out a little.
- Whilst the potatoes are drying make the garlic butter.
- Peel and finely mince the garlic.4 garlic cloves
- Place the butter into a cold saucepan and add the 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 chopped fresh parsley
- 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
Nutrition
Nutrition is per serving
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.