top of page
  • Writer's pictureTommy Centola

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.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

112 views1 comment

Recent Posts

See All

1 commentaire

07 avr. 2023

Teeing these up for Easter.

bottom of page