Brabant Potatoes

Pommes de Terre Brabant

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Boiled Potatoes
  • A Tablespoonful of Butter
  • 2 Tablespoonfuls of Lard
  • 3 Sprigs of Parsley, Chopped
  • Salt and Pepper to Taste
  • A Teaspoonful of Vinegar


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.