Brabant potatoes

Brabant Potatoes are tender and creamy on the inside and crunchy on the outside. Drizzled with garlic butter and seasonings, this is the Grande Dame of New Orleans side dishes.

Brabant Potatoes, known as Louisiana fries, are made from peeled and cubed potatoes, first blanched, then deep fried and tossed with a rich, butter garlic sauce. A delicious side for fish, or any main dish!

These crispy brabant potatoes are the best side dish to serve with any meal. They’re simple to prepare, and made with the perfect amount of butter and garlic.... Read More

Ditch the boring old mashed potatoes for these side dish potato recipes that will work with any meal. These 16 recipes elevate some classic recipes.

A New Orleans Classic adapted from Chef Emeril Lagasse

Once you try these butter-fried potatoes, you won't know how you ever lived without them. These buttery, crispy-on-the-outside, creamy-on-the-inside potatoes—also known as New Orleans fries or Louisiana fries—might leave you wondering how you ever lived without them. Apart from just a bit of careful knife work, they are incredibly easy to make. We started by parboiling potato cubes. We then sizzled the cubes in a skillet with a generous amount of butter and tossed them with fresh parsley and…

A lightened up recipe for the New Orleans classic side dish, Brabant Potatoes. With a method that might surprise you, these potatoes are crispy on on the outside and creamy within and smothered in a decadent garlic butter sauce! Not deep fried! Oven crisped after a parboil and shake!

Recently featured on Emeril's Florida: Cool Places and a Fishing Trip.

These simple and mouthwatering French farmhouse potatoes are a Jacques Pépin classic.