Description[]
Source: FROM Emeril's KITCHENS - EMERIL LAGASSE
Brabant potatoes are fried potato cubes that are partially cooked in boiling water before frying, which gives them a light, crunchy texture. Brabants are a traditional accompaniment to a variety of classic New Orleans Creole dishes and so are often found on the plates at Emeril’s Delmonico. They serve them with Redfish Amandine, among other favorites. You’ll find they’re also terrific with chicken and other fish.
Ingredients[]
- 4 pounds Idaho potatoes, peeled
- 4 cups vegetable oil, for deep-frying
- 1 teaspoon salt
Directions[]
- Cut each potato into an even rectangular shape by slicing off the ends and four sides, then cut into ½-inch cubes.
- 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.
- Drain, spread on paper towels, and blot dry.
- Heat the oil in a large, deep heavy pot or deep-fryer to 360°F.
- Add the potatoes, in batches, and deep-fry, turning to brown evenly, for 3 to 4 minutes.
- Remove and drain on paper towels.
- Season with the salt, and serve hot.
YIELD: MAKES 4 SERVINGS