Brabant Potatoes

Pommes de Terre Brabant

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Boiled Potatoes
  • A Tablespoonful of Butter
  • 2 Tablespoonfuls of <


Cut the potatoes into small dice-shaped pieces and fry them for a few minutes in the lard. When half brown, take out of the lard and finish frying in the butter to a light brown. Do not let them fry brown. When ready to serve, add three sprigs of chopped parsley, and salt and pepper, and the vinegar and serve hot.