Brabant Potatoes
Crispy, golden, and bursting with flavor, Brabant Potatoes are a classic Southern-inspired side dish that transforms humble russet potatoes into a show-stopping accompaniment. These bite-sized potato cubes are first parboiled to ensure tender insides, then pan-fried in a luscious blend of butter and olive oil for the ultimate crunch. Infused with fragrant garlic and finished with a sprinkle of fresh parsley and black pepper, every bite is a perfect balance of crispy texture and savory seasoning. Ready in just 35 minutes, Brabant Potatoes make an ideal side for grilled meats, seafood, or your favorite mains, adding a touch of rustic charm and comforting warmth to any meal. Perfect for weeknight dinners or holiday feasts, this simple yet flavorful recipe will become a new household favorite!
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 2 teaspoons Salt
- 6 cups Water
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Black pepper
Instructions
Wash and peel the potatoes. Cut them into small, evenly sized cubes (about 1-inch pieces) for even cooking.
In a large pot, bring the water to a boil and add 1 teaspoon of salt. Add the cubed potatoes to the boiling water and cook for 5-7 minutes, or until they are just tender but not falling apart. Drain the potatoes thoroughly and allow them to dry slightly for a few minutes.
Finely mince the garlic cloves and chop the fresh parsley. Set both aside for later use.
In a large skillet, melt the butter and olive oil together over medium-high heat. Once the butter has foamed and started to turn golden, add the potatoes in a single layer.
Cook the potatoes without stirring for 4-5 minutes to allow them to develop a golden-brown crust. Then, flip and continue cooking for another 4-5 minutes, stirring occasionally to ensure all sides are crisp.
Reduce the heat to low and add the minced garlic to the skillet. Cook for 1-2 minutes, stirring constantly, just until the garlic is fragrant but not browned.
Sprinkle the cooked potatoes with the chopped parsley, remaining salt (about 1 teaspoon), and black pepper. Toss everything to combine evenly.
Transfer the Brabant Potatoes to a serving dish and serve immediately while hot and crispy. Enjoy as a side for grilled meats, seafood, or any main course!
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 4874 mg | 212% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 8.2 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3994 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
