Clay's Kitchen : Potato Recipes

Potato Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Brabant Potatoes

Recipe from: Emeril Lagasse
Servings: 4

I do these using the refrigerated hash brown's, the cubed kind not the shredded ones. They come in a bag and are in the dairy case of the supermarket. Bring to room temperature before you put in your deep fry.

4 pounds Idaho potatoes, peeled
4 cup vegetable oil, for frying
1 teaspoons salt

Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides, then cut into ½-inch cubes. Put in a medium, heavy saucepan and add enough water to cover. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. Remove from the heat and drain on paper towels. Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360°F. Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes. Remove and drain on paper towels. Season with salt, and serve hot.


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