Brabant Potatoes

By cirql8or

Recipe courtesy Emeril Lagasse, originally appearing in Emeril's Delmonico cookbook, William Morrow Publishers, New York, 2005

Ingredients

• 4 pounds Idaho potatoes, peeled
• 4 cups vegetable oil, for frying
• 1 teaspoon salt

Details

Servings 1
Adapted from foodnetwork.com

Preparation

Step 1

Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides, then cut into 1/2-inch cubes. (Discard irregularly shaped portions.) Put in a medium, heavy saucepan and add enough water to cover. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes.

Remove from the heat and drain on paper towels.

Heat the oil in a large, deep, heavy pot or an electric deep-fryer to 360 degrees F. Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes.

Remove and drain on paper towels. Season with salt, and serve hot.