Brabant Potatoes
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 6 as a side dish
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1kg/2.2lbs potatoes
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1 tablespoon salt
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80g/3ozs. butter
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4 garlic cloves, finely grated
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4 tablespoons duck fat or oil
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1 teaspoon Creole seasoning
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4 tablespoons parsley
Step 1 - Scrub the potatoes well but you don't have to peel them. Cut them in small bite sized pieces (around 3/4 of an inch) and boil with the tablespoon of salt for 15 minutes. Drain.
Step 2 - While the potatoes are boiling, place the butter in a saucepan with the garlic and sauté very gently for 10-15 minutes or so (I put it on a 3 out of 10 heat). You want the garlic cooked but it should not be browned at all.
Step 3 - When the potatoes are cooked, add half the duck fat or oil to a large skillet and fry the potatoes in two lots and do not overcrowd the pan as you want them to be crispy golden on the outside. Transfer to a large bowl and repeat with the remaining half of duck fat/oil and potatoes. Add the Creole seasoning and toss to season. Then add the melted garlic butter and parsley and toss and serve.