First you cut the potatoes into cubes (cutting up the potatoes makes them much faster to cook) and then parboil them. Transfer the skillet of potatoes to the oven and cook for 10-15 minutes until crispy and golden. My take on the Cajun-adopted dish of supposed Dutch origin begins with baking the potatoes. I can't blame her, I helped myself to quite a few of these while they were cooling! Brabant Potatoes, Smoky Bacon Bernaise Sauce. Let them soak for 15 to 30 minutes. Buttermilk-Fried, Pickled Okra, Garlic Aioli, Crystal Hot Sauce Beurre Blanc. They are soft and fluffy inside and super crispy and golden on the outside. Add the potatoes and fry for 8 to 10 minutes until golden brown and tender. Slice them into 1/8 to 1/4 thick slices. Be careful not to overstuff the dutch oven, leave a good bit of room between the potatoes. Be careful not to overfill the dutch oven, leave a good bit of room between the potatoes. What are Brabant Potatoes? Brabant Potatoes $6.50 A local favorite. Recipe: 2 1/2 Cups Vegetable Oil Funeral potatoes accommodate numerous substitutions, but all include potatoes as a base ingredient. Add the potatoes, salt, and pepper. New Orleans Air Fried Whole30 Brabant Potatoes The delectable crispy bits of potato are tossed in a flavorful garlicky herb sauce and laid on top of a creamy cajun garlic aioli. cubes (about 2 lbs. /* 336x280, created 10/31/10 */ Lay potatoes out on a stack of paper towels and let dry for at least 10 minutes. Bottomless Mimosas $20 I prefer not to peel them, but thats me. Lets see how we do it. In a small saucepan over medium heat, melt the butter with the olive oil. My take on the Cajun-adopted dish of supposed Dutch origin begins with baking the potatoes. They appear all over New Orleans in restaurants where they are one of the tastiest side dishes you will eat. These.