Brabant Potatoes from Paul Prudhomme
Here is a great variation on a French fry. These cubes of potatoes make a great looking presentation n the plate. Of course, they taste delicious.
2 1/2 quarts water
2 tablespoons salt, in all
3 large (about 10 ounces each) white potatoes, unpeeled and scrubbed
1/4 teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon back pepper
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper ( preferably cayenne)
Vegetable oil for frying
Combine the 2/12 quarts water with 1 1/2 tablespoons of the salt and bring to a rapid boil. Meanwhile, quarter potatoes lengthwise, then cut into 1-inch cubes. Add potato cubes to the boiling water; cover and cook over high heat just until fork tender, about 7 minutes. Drain immediately and rinse with cold water to cool.
In a small bowl combine the remaining 1 1/2 teaspoons salt, the white pepper, onion, garlic, black pepper, cumin and red pepper; mix well. Sprinkle mixture evenly over potatoes while gently tossing them, taking care not to break up chunks.
In a large, heavy skillet, heat 1 inch oil to 350℉. Fry potatoes in several batches, one layer at a time (so all can catch pan-bottom heat), until golden brown on all sides, about 12 to 15 minutes, stirring occasionally. Drain on paper towels and serve immediately.
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Good Cooking, Good Eating and Good Living!!!