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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


 

  

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