Brabant Potatoes - Louisiana Fries
©From the Kitchen of Deep South Dish
For the Potatoes:
2 large russet potatoes, scrubbed and peeled
4 cups cooking oil, for frying (canola, vegetable)
For the Garlic Butter Sauce:
1/4 cup (1/2 stick) unsalted butter
2 tablespoons olive oil
3 medium garlic cloves, minced
2 tablespoons chopped fresh parsley
For the Seasoning Blend:
2 teaspoons kosher salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Creole or Cajun seasoning
Peel potatoes and cut into 3/4 inch cubes, holding in a bowl of cool water. For garlic butter sauce, melt butter in a medium saucepan, add oil and garlic and simmer until garlic is tender; set aside to cool. Once cool, stir in chopped parsley. Combine seasoning blend in a separate bowl; set aside.
Drain potatoes and transfer to a saucepan, covering with fresh water. Bring to a boil and boil only until slightly tender, about 10 minutes; drain.
Preheat oven to 175 degrees F. Heat oil in a large, deep, heavy pot. Add the potatoes, frying in batches, and turning to brown evenly, for 3 to 4 minutes. Right as they come out of the fryer, transfer to paper towels, sprinkling each batch lightly with a pinch of the seasoning blend. Transfer potatoes to serving platter and place into warm oven, about 20 minutes, while you prepare the rest of the meal. Add any remaining seasoning to the garlic butter sauce, add potatoes to the saucepan and toss. Return to serving platter and serve immediately.
Cook's Notes: Cubing and boiling the potatoes in advance is a good timesaver when preparing this dish, as they can be held in an airtight container in the fridge for a day or two until you're ready to fry and finish them.
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