Brabant Potatoes

By Lalamirand

Brabant potatoes are fried potato cubes that are partially cooked in boiling water before frying, which gives them a crunchy texture. Brabants are a traditional accompaniment to a variety of classic New Oreleans Creole dishes and so are found on the plates at Emeril's Delmonico. They serve them with Redfish Amandine (page 162), among other favorites. You'll find they're also terrific with chicken and other fish.

Ingredients

• n/a

Preparation

Step 1

1. Cut each potato into an even rectangular shape by slicing the ends and four sides, then cut into 1/2-inch cubes. Put into 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. Drain, spread on paper towels, and blot dry.

2. Heat the oil in a large, deep heavy pot or deep-fryer to . Add the potatoes, in batches, and deep-fry, turning to evenly, for 3 to 4 minutes.

3. Remove and drain on paper towels. Season with the and serve hot.