Crispy on the outside and soft and fluffy on the inside, these Brabant potatoes will become your next favorite potato side dish.
Also called Louisiana fries, these are essentially potatoes that are cubed, par boiled and then skillet fried along with a simple blend of seasonings and lots of garlic.
The result is a delightful and flavorful dish that’s sure to become a total family favorite.
PinI’ve recently been trying a lot of potato recipes, and while my garlic Parmesan potatoes and Mexican roasted potatoes were both big hits, I really wanted to try something simple, effortless and versatile.
And that’s when I thought of trying out my version of this recipe- perfect for all potato lovers out there!
Jump to:
What's So Great About the Recipe?
My favorite part about these crispy potatoes is the fact that they’re so versatile, you can team them up with almost anything.
They work wonderfully with your pastas and pizzas, curries and stews and even with your sandwiches and wraps. You just can’t go wrong with these garlic butter potatoes.
Ingredients For the Brabant Potatoes Recipe
You’ll just need a few simple ingredients to make the Brabant potatoes.
PinPotatoes: Russet potatoes are the best choice for this recipe, but you could make do with almost any other kind of potatoes.
Seasonings: To season, you’ll just need a bit of salt and pepper. Simple and easy!
Olive oil: Use regular or extra virgin olive oil.
Butter: And of course, a bit of butter to lend the potatoes that delicious richness. You could also choose to use a compound butter to bring in some flavor variation. Pesto butter, Cajun butter and hot honey butter are great choices!
Garlic: Fresh garlic is the essence of the rich garlic butter sauce. Use as much as you want to.
Parsley: I also used some fresh chopped parsley as a garnish. Feel free to use any kind of fresh herb of your choice.
See recipe card for quantities.
How to Make Brabant Potatoes
Ready with all the ingredients? Here’s how to make the Louisiana potatoes.
PinStep 1: Wash and cut the potatoes into ½ inch cubes. You can also choose to peel them if you want to.
PinStep 2: Add 3-4 cups of water in a pot and season with salt. Turn on the heat and bring salted water to a boil. Add the potatoes in. Boil the potatoes for about 5 minutes or until they soften a bit, but don’t cook all the way through.
PinStep 3: Remove the potatoes and transfer to a baking dish. Pop it in a preheated oven for about 8 to 10 minutes or until the potato cubes look golden on the outside.
PinStep 4: Meanwhile, in a saucepan, add the butter and garlic and cook for a few minutes. Now add oil and turn down the heat.
PinStep 5: Toss potatoes in this melted garlic butter sauce in the saucepan and season with salt and pepper. Serve it hot with some chopped fresh parsley.
Substitutions & Variations
- Don’t have Russet potatoes? Use Yukon gold instead! They work just as well when it comes to making these New Orleans potatoes.
- Want an extra bit of flavor? Use a bit of homemade garlic bread seasoning, Creole seasoning or your favorite spice mix.
- You can also bring a bit of citrusy flavor into the dish by swapping the olive oil with some lemon infused olive oil.
💭Top Tip
Remember that the mixture should come to a rolling boil- it should keep boiling even when you're stirring it. This will ensure that the peppers cook well, and the jelly reaches the right consistency.
Equipment
PinHow to Store Leftover Brabant Potatoes
Your leftover Brabant potatoes can be refrigerated and stored for 2-3 days in an airtight container.
You can then reheat them in the microwave or in a skillet over medium heat if you want to get that bit of crispiness back.
You can also choose to make the delicious garlic butter and parboil the potatoes in advance and refrigerate them until you’re ready to put the dish together.
Tips & Tricks to Nail the Recipe
- I would recommend minced fresh garlic to make the butter garlic sauce. Those chunky bits of garlic turn golden when they’re cooked, and add a nice bit of texture to the dish.
- I chose to bake the potatoes, but if you have an Air Fryer, you could use it instead. Make sure you coat the potatoes with oil before you pop them in though.
- Another great idea is to use deep fried potatoes instead of the baked or air fried version.
- Make sure the water that you’re using to boil the potatoes is heavily salted.
- Remember not to overcook the potatoes in the water- you’ll want them to hold their shape as well and have that nice crispy outside when they’re done.
- To lend an extra depth of flavor to this potato dish, you can choose to use Air Fryer roasted garlic instead of the fresh garlic.
If you want to put this dish together quickly, quickly parboil some peeled and cubed potatoes and then stir the potatoes into a simple lemon butter garlic sauce in a skillet or a pan and cook until the potatoes have turned golden and crispy.
PinHow to Serve Garlic Butter Potatoes
These Brabant potatoes are a great side dish to serve with almost any of your favorite main dishes.
I personally love teaming them up with my garlic lemon butter shrimp or garlic turmeric rice, which is always a family favorite.
These crispy potatoes can also be the perfect side dish to go with any of your favorite soups. I think it would work wonderfully with a broccoli cheese soup.
You can also pair these with an Italian main like Italian chicken cutlets or a hearty casserole like Mexican street corn casserole.
Best of all, you can also serve them with some dips of your choice on a serving platter, and they’re sure to be a total crowd pleaser at your next party.
Related Recipes
Looking for other recipes like this? Try these:
Brabant Potatoes
Ingredients
- 2 lbs gold potatoes cut into ½-inch cubes
- 2 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon olive oil
- 4 tablespoon butter
- 4-5 teaspoon garlic minced
- 3 tablespoon parsley
Instructions
- Wash and cut the potatoes into ½ inch cubes. You can also choose to peel them if you want to.
- Add 3-4 cups of water in a pot and season with salt. Turn on the heat and bring salted water to a boil. Add the potatoes in. Boil the potatoes for about 5 minutes or until they soften a bit, but don’t cook all the way through.
- Remove the potatoes and transfer to a baking dish. Pop it in a preheated oven for about 8 to 10 minutes or until the potato cubes look golden on the outside.
- Meanwhile, in a saucepan, add the butter and garlic and cook for a few minutes. Now add oil and turn down the heat.
- Toss potatoes in this melted garlic butter sauce in the saucepan and season with salt and pepper. Serve it hot with some chopped fresh parsley.
