Makes 6 servings. Recipe is courtesy of Galatoire’s Bistro, 3535 Perkins Road, Suite 400, Baton Rouge. Cynthia Nobles says, “Culinarily, Brabant refers to the shape of the potato cubes. Brabant was also a former duchy in Western Europe. Today the region is split between the southern Netherlands and north-central Belgium.”
Oil for frying
8 Idaho potatoes
1/2 cup warm clarified butter (see recipe)
2 tbls. minced garlic
3 tbls. chopped curly parsley
Salt and freshly ground black pepper to taste
1. Place oil in a heavy-bottomed pot suited for frying and, checking with a thermometer, heat to 350 F.
2. While waiting for oil to heat, peel the potatoes and cut into 3/4-inch cubes.
3. Add potatoes to oil and fry 8-10 minutes, until golden brown and tender. Using a slotted spoon, remove potatoes to a platter lined with paper towels and drain briefly.
4. Place fried potatoes in a large mixing bowl and add warm butter, garlic and parsley. Season with salt and pepper. Toss until potatoes are evenly coated. Serve immediately.
Makes about 2 cups.
1 lb. salted butter
1. In a saucepan over low heat, melt the butter. Remove pan from heat and let butter stand briefly.
2. Skim milk solids off top and discard. Strain butter to remove remaining sediment.
3. Reserve in a warm place until ready to use. Can be refrigerated, covered, up to 2 weeks.