Home : Chef Paul's Recipes

Brabant Potatoes

Makes 6 servings

Boiling the potatoes before frying them begins the starch breakdown, which helps tenderize the potatoes and leaves a surface starch. When fried, the outside becomes very crisp with a delicious inside.
2½ quarts water
3 large (about 10 ounces each) white potatoes, unpeeled and scrubbed
2 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Meat Magic®
Cooking oil for frying
how to prepare

Combine the 2½ quarts water with 1½ tablespoons Meat Magic® and bring to a rapid boil.  Meanwhile, quarter the 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 large, heavy skillet, heat 1-inch oil to 350 degrees.  Fry potatoes, 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.

Copyright © 1984 by Paul Prudhomme

Price: $3.00
Meat Magic® 2oz.
Use Meat Magic® on broiled, roasted, grilled, barbecued, stir-fried, bronzed or blackened beef, pork, poultry, veal, fish and wild game.Easy to use in bean dishes, chili, stews, gravies, gumbos an...

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