| BRABANT POTATOES
I'm not really sure where or when these crispy, fried potatoes
were introduced to Louisiana, but I'll bet that a French colonist
was responsible. For years, they have been served in both
fine restaurants and corner cafes. Sometimes cut into large
cubes, other times into small ones, they are often drizzled
with butter and sprinkled with salt and parsley. They're Louisiana's
version of french fries. Make a nest of these in the center
of your dinner plate and plunk a thick grilled steak or Crispy-Fried
Redfish on top. Drizzle with some of Emeril's Worcestershire
Sauce.
- 2 medium baking potatoes, peeled and cut into 1/2-inch
cubes (about 1 pound)
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped green onions
- 2 tablespoons chopped parsley
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped garlic
- 2 tablespoons butter
Put the potatoes in a saucepan and cover with water. Boil
for 4 to 5 minutes, or until slightly tender. Drain and cool
slightly. Heat the oil in a nonstick skillet over medium-high
heat. Add the potatoes, salt, and pepper. Cook, shaking the
pan back and forth, for 10 to 12 minutes, or until golden
brown and crisp. Add the green onions, parsley, Worcestershire,
and garlic. Shake the pan again for about 1 minute. Add the
butter and continue shaking the pan until it is melted. Serve
immediately.
From LOUISIANA REAL & RUSTIC
by Emeril Lagasse
Copyright 1996 By Emeril Lagasse
Permission by William Morrow & Company, Inc.
New York
|
