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!
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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!
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:
- Seared Steak with Blue Cheese Butter
- Easy Creamy Basil Chicken Breasts
- Crispy Oven Baked Chicken Schnitzel
- Balsamic Butter Steak
- Baked Chicken with Cherry Tomatoes
- Make a Brabant Potato Sandwich!
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
Pin this recipe for Brabant Potatoes. Pin it here.
Brabant Potatoes - Recipe
Ingredients
- 2 lb potatoes - see note 1
- 1 tablespoon salt
- 3 tablespoon canola oil
For the garlic butter
- ½ stick butter
- 4 garlic cloves
- 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.
- Bring a pan of water to the boil and then add 1 tablespoon of 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.
- Place the butter into a cold saucepan and add the garlic.
- 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.
- 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.
- Serve immediately with black pepper. (You probably won't need salt due to the generous salting of the potato water)
Notes
- You want a fluffy baking style potato like:
- Idaho potatoes
- Russet potatoes
- Yukon Gold potatoes
- Sebago potatoes
- King Edward potatoes
Nutrition
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!
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!