Tom Fitzmorris

Brabant Potatoes

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

In most restaurants, these are nothing more than cube-shaped french fries. But there is much more to the dish than that. Brabant potatoes can be a surprisingly delicious side dish if you use this two-step preparation.

Ingredients

  • 2 large white potatoes, very starchy (no green)
  • 2–3 cups vegetable oil (preferably canola or peanut oil)

Method

  1. Preheat the oven to 350 degrees F. Scrub the outsides of the potatoes under cold running water, or peel if you don’t like potato skins. Cut into ½-inch dice, wash again to remove excess starch, and drain well. Allow 5-10 minutes for the potatoes to dry.