Brabant Potatoes
Recipe courtesy Emeril Lagasse. Fried potato cubes, par-boiled first for a light, crunchy texture - a traditional side for classic New Orleans Creole dishes like Chicken Pontalba.
Ingredients
- 4 lb Idaho potatoes, peeled
- 4 cup Vegetable oil, for frying
- 1 tsp Salt
Directions
- Square off each potato by cutting off the top, bottom and sides, then cut into 1/2-inch cubes (discard the irregular pieces).
- Cover with water in a medium heavy saucepan, bring to a boil and cook until slightly tender, about 10 minutes. Drain on paper towels.
- Heat the oil to 360 degrees F in a large deep pot or deep-fryer. Fry the potatoes, turning to brown evenly, 3 to 4 minutes. Drain, season with salt and serve hot.