BRABANT POTATOES
4-6
servings45
minutesBrabant potatoes, Belgian in origin, are often referred to as Louisiana Fries here in the south. Blanched potatoes get shallow fried then hit with a one-two punch of spices. Lili teaches this dish in her New Orleans cooking class and leans on Sariette Blend combined with Meaux Betta Blend. The potatoes then get a drench of a garlic butter sauce. These spuds are a special indulgence – perfect for serving alongside fish or steak.
Ingredients
- For the Garlic Butter Sauce:
1/2 stick unsalted butter
2 Tbsp Garlic Extra Virgin Olive Oil
3 cloves garlic, minced
2 Tbsp chopped parsley
- For the Potatoes:
1 tsp salt
2 tsp Meaux Betta Blend
2 tsp Sariette Blend
2 large russet potatoes, peeled
4 cups vegetable oil, for frying
Garlic Butter Sauce, recipe above
Fresh chopped parsley, for garnish
Instructions
- For the Garlic Butter Sauce:
- Using a skillet large enough to hold the potatoes, Melt the butter, add oil and garlic and simmer until garlic is tender. Turn off the heat and leave the sauce in the pan while you cook the potatoes.
- For the Potatoes:
- Combine the salt, Sariette and Meaux Betta Blend. Set aside. Peel potatoes and cut into 1- inch cubes. Transfer to a pot and cover with water. Bring to a boil and boil only until slightly tender, about 10 minutes. Drain and hold on a sheet pan.
- Preheat oven to 175°F to hold finished potatoes between batches. Heat oil in a large, deep, heavy pot. Add the potatoes, frying in batches, and turning to brown evenly, for 3 to 4 minutes.
- Right as the potatoes come out of the fryer, transfer to paper towels, sprinkling them with the Sariette/Meaux Better mixture. Hold in the oven between batches.
- Once all potatoes have been fried, return the skillet with the Garlic Butter Sauce to low heat. Add any remaining Meaux Betta-Sariette mixture to the Garlic Butter Sauce in the skillet. Add the fried potatoes to the saucepan and toss. Move to a platter and serve immediately with a garnish of chopped parsley.
