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Created by Chef Remy
Golden cubes of potato paradise, parboiled until tender then fried until shattering crisp, finished with a generous tumble of melted butter, fresh garlic, and bright parsley that makes every steakhouse in New Orleans famous for good reason.
Every great steakhouse in New Orleans has its version of Brabant potatoes, and every one of them guards that recipe like family silver. At Lagniappe, we've served these alongside ribeyes and redfish for over twenty years. The secret isn't complicated. It's patience and heat and knowing when to leave things alone.
The technique comes down to two stages of cooking. First you parboil the potatoes until they're just tender, not falling apart. Then you fry them in batches, letting each cube develop that golden shell before you even think about stirring. Most folks make the mistake of crowding the pan and pushing the potatoes around too much. You end up with pale, soggy cubes instead of crispy little pillows of joy.
My grandmother Evangeline would parboil her potatoes in the morning and let them dry on a towel until supper. That extra drying time is the difference between good and legendary. The surface starch sets up, and when it hits the hot fat, it shatters into gold. Then you toss everything with butter, garlic, and parsley at the very end. The residual heat melts the butter into a glossy coat that clings to every crispy edge.
Quantity
2 1/2 pounds
peeled and cut into 3/4-inch cubes
Quantity
2 tablespoons
for the cooking water
Quantity
1 cup
for frying
Quantity
4 tablespoons
Quantity
6 cloves
minced
Quantity
1 teaspoon
Quantity
1/2 teaspoon
freshly cracked
Quantity
1/4 teaspoon
Quantity
3 tablespoons
chopped
Quantity
for finishing
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoespeeled and cut into 3/4-inch cubes | 2 1/2 pounds |
| kosher saltfor the cooking water | 2 tablespoons |
| vegetable oil or peanut oilfor frying | 1 cup |
| unsalted butter | 4 tablespoons |
| garlicminced | 6 cloves |
| Creole seasoning | 1 teaspoon |
| black pepperfreshly cracked | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon |
| fresh flat-leaf parsleychopped | 3 tablespoons |
| flaky sea salt | for finishing |
Peel your potatoes and cut them into three-quarter-inch cubes. Uniformity matters here. If some pieces are small and some are large, the small ones burn while the large ones stay raw in the center. Take your time with the knife. Every cube should be roughly the same size so they cook at the same rate.
Place the potato cubes in a large pot and cover with cold water by two inches. Add two tablespoons of kosher salt. The water should taste like the sea. Bring to a boil over high heat, then reduce to a simmer and cook for eight to ten minutes. You want the potatoes tender enough that a knife slides in with slight resistance. They should not be falling apart. Drain immediately.
Spread the drained potatoes on a clean kitchen towel or a sheet pan lined with paper towels. Let them steam dry for at least fifteen minutes, turning once. This step is crucial. Wet potatoes will not crisp. They'll sputter and steam instead of frying. The drier the surface, the better the crust. If you have time, let them sit for an hour.
Heat the oil in a large cast iron skillet over medium-high heat until it shimmers and a potato cube sizzles immediately when added, about 350 degrees if you're measuring. Add the potatoes in a single layer, working in two or three batches. Do not crowd the pan. Let them fry undisturbed for three to four minutes until the bottom develops a golden crust. Then turn and fry another three to four minutes. Each batch should take about eight minutes total.
Transfer each batch to a paper towel-lined plate as it finishes. Season immediately with a light sprinkle of Creole seasoning while the potatoes are still glistening. The seasoning sticks better to hot, slightly oily surfaces. Keep the fried batches warm in a 200-degree oven while you finish the rest.
Pour off all but one tablespoon of frying oil from the skillet. Reduce heat to medium-low and add the butter. When it foams, add the minced garlic, black pepper, and cayenne. Cook for thirty to forty-five seconds, stirring constantly, until the garlic is fragrant and just starting to turn golden. Do not let it brown. Burned garlic is bitter garlic.
Return all the fried potatoes to the skillet. Toss gently to coat every cube with the garlic butter. Add the chopped parsley and toss again. The residual heat will wilt the parsley just slightly. Transfer to a warm serving bowl or platter, finish with a generous pinch of flaky sea salt, and serve immediately. These do not wait well.
1 serving (about 170g)
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