This old New Orleans side dish is different from most pan potato recipes such as hash or fritters, which usually call for waxy potatoes because they hold their shape better than starchy russets. This one, however, does use white/baking potatoes, and the result is a pan full of golden cubes with a crunchy outside and a fluffy inside. The recipe for Brabant potatoes in The Picayune’s Creole Cookbook (1901) doesn’t include garlic, but most contemporary recipes use about a clove, minced or slivered, per potato. Oh, by the way, Brabant is a region in the Low Countries (Belgium, the Netherlands); how this Crescent City side came by the name is unknown . New Orleans is a full of mysteries.
For two servings, scrub and cut into large dice (about a half inch) two russet potatoes. You can peel them if you like. Place potatoes in a colander and rinse until the water runs clear. You want to get rid of the surface starch. Dry thoroughly between paper towels. Heat about a half inch of vegetable oil in a skillet. I don’t recommend olive oil because it has a lower burn, and you want the oil very hot to flash fry the cubes. Stir the potatoes vigorously to ensure that the cubes are a uniform nice light brown. Then drain the oil, add about three tablespoons butter and two finely diced cloves of garlic. Reduce heat to simmer until garlic is fragrant and potatoes are coated with butter. Chopped parsley and/or green onion are traditional toppings.