Brabant Potatoes
Take the world's most perfect french fry, buttery smooth in the middle and perfectly crisp on the outside. Make sure the the piece are all perfect little cubes. And drizzle the whole plateful with butter and garlic, and what do you have? You have Brabant potatoes, served as an accompaniment to some of New Orleans' most notable restaurant dishes, like Chicken Clemenceau.
Ingredients
- 1 lb potatoes Idaho or any large potato
- 1 tbsp salt
- canola oil or any oil suitable for frying
Instructions
- 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 F (183 C). Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes.
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