This old New Orleans side dish is different from most pan potato recipes such as hash or fritters which usually call for waxy potatoes. This one uses starchy white/baking potatoes, and the result is a pan full of golden cubes with a crunchy crust and a fluffy center.
The recipe for Brabant potatoes in The Picayune’s Creole Cookbook (1901) doesn’t include garlic, but most contemporary recipes do. And by the way, Brabant is a region in the Low Countries; how this Crescent City side came by the name is unknown. New Orleans is city of mystery.
For four servings, peel and dice two large russet potatoes. Place in a colander and rinse until the water runs clear 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 hot to fry the cubes. Vigorously shake and the toss potatoes until cubes are uniformly brown, then drain the oil, add about a quarter stick butter and two finely minced cloves of garlic, and stir potatoes to coat. Salt and pepper to taste.
