Take a trip to New Orleans without leaving your kitchen when you make these delicious, crispy, creamy, garlicky potatoes!
I’ve been to Louisiana a couple of times and love the food. It’s been years since I had the dish called Brabant potatoes, and to be honest, I had completely forgotten about it until recently. I don’t often eat potatoes, so I like to make them special when I do. This is one of the extraordinary recipes worth making.
If you’ve ever heard someone order “Louisiana Fries,” this is the dish they’re talking about. Crispy on the outside, fluffy and creamy on the inside, and smothered in savory garlic butter, these potatoes definitely merit their status as a NOLA legend.
The dish is believed to get its name from the Brabant region in Belgium and the Southern Netherlands, reflecting the European roots of New Orleans cuisine. It became popular in local restaurants in the 1920s, and it’s easy to see why. Brabant potatoes are typically cut into large cubes, parboiled, then deep-fried or shallow-fried until golden and crisp. They’re far tastier than your usual French fries, thanks to the two cooking methods and the garlicky, buttery sauce.
I like to make these potatoes for a Saturday dinner because they take a bit too long for weeknights. But I often double the batch so I have leftovers for Sunday breakfast—and beyond! They’re a deeply comforting and satisfying side that’s popular with everyone, including picky teenagers.
Turn leftovers into breakfast hash
What can you do with leftover cooked spuds like these Brabant potatoes? Make a delicious breakfast hash, of course! Use them in this Who-Hash recipe to add a whole new depth of flavor to a morning favorite. They’re also excellent in this tasty Potato Egg Casserole.
If you prefer to wing it, which I typically do, here’s my advice. Fry some chopped onions in olive oil until they are nicely caramelized. Add the leftover potatoes and some shredded or chopped roast beef, corned beef, or shredded pork. Mix well and heat thoroughly. I like to add over-medium eggs on top, cooked just until the whites are solid but the yolks are still a bit runny. But you could scramble an egg or two right into the mix, if you like. Bon appétit!
How do I store leftovers?
Allow leftover Brabant potatoes to cool slightly before storing, but don’t let them sit at room temp longer than 2 hours. Store them in an airtight container in the fridge for up to 4 days. Reheat leftovers in the oven or on the stovetop. I don’t recommend freezing cooked potatoes, as their texture changes from the freeze-thaw process.
Serving suggestions
I like serving these potatoes with dishes that remind me of New Orleans, such as Air-Fryer Crab Cakes, Shrimp Cakes, Cajun Grilled Cod, Shrimp Po’Boy sandwiches, or Cajun Wings. They’re also perfect alongside a Vegetarian Breakfast Sandwich or Crab Cake Benedict. I know you’ll find plenty of ways to enjoy Brabant potatoes.
Ingredients
- 2 pounds Yukon Gold potatoes cut into 1/2-inch cubes
- 1 teaspoon kosher salt plus more, to taste
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- 2 tablespoons fresh garlic minced
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 425°F. Line a baking sheet or dish with parchment paper.
- Place the diced potatoes in a pot and cover with water. Add 1 teaspoon kosher salt. Bring to a boil over medium-high heat. Simmer until the outer edges are tender, about 7-9 minutes. Drain the potatoes well and let them dry slightly.
- Toss the potatoes with olive oil, extra salt, onion powder, paprika, and freshly ground black pepper. Spread them in a single layer on the prepared baking sheet or dish. Roast in the oven for 35 minutes, flipping them halfway through for even crisping.
- In a small saucepan over low heat, melt unsalted butter. Add minced garlic and cook for about 1 minute until fragrant. Remove from heat.
- Take the cooked potatoes out of the oven. Drizzle the garlic butter sauce over them while they're hot and toss gently to coat well. Serve immediately, garnished with fresh parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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