Name: Brabant Potatoes (Crispy Butter-Fried Potatoes with Parsley and Garlic)
Total time: 45 min
Ingredients: 2 pounds Yukon gold potatoes , peeled and cut into ¾-inch cubes; ½ teaspoon table salt , divided, plus salt for cooking potatoes; 8 tablespoons unsalted butter; ¼ cup chopped fresh parsley; 2 garlic cloves , minced; ¼ teaspoon pepper

Why This Recipe Works

These buttery, crispy-on-the-outside, creamy-on-the-inside potatoes—also known as New Orleans fries or Louisiana fries—might leave you wondering how you ever lived without them. Apart from just a bit of careful knife work, they are incredibly easy to make. We started by parboiling potato cubes. We then sizzled the cubes in a skillet with a generous amount of butter and tossed them with fresh parsley and minced garlic. The key was in the timing—parboiling for just a few minutes, before the starches in the potatoes started to break down, made for clean, crispy edges, and gently frying the potatoes in a single layer in the skillet allowed the interiors to steam and soften as the exteriors crisped to perfection.

Before You Begin

To minimize food waste, when cutting peeled potatoes into cubes, we don't bother squaring off the sides of the potatoes. The cubes just need a few flat sides; some rounded sides are fine too.

Instructions

Combine 2 quarts water, potatoes, and 1½ tablespoons salt in large saucepan. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are just tender and paring knife inserted into them still meets some resistance, 4 to 5 minutes. Drain potatoes in colander; set aside.

Melt butter in 12-inch nonstick skillet over medium-high heat. Add potatoes in even layer; sprinkle with ¼ teaspoon salt; and cook without moving potatoes until bottoms are golden brown, 6 to 8 minutes. Flip potatoes and sprinkle with remaining ¼ teaspoon salt. Continue to cook, shaking pan and turning potatoes about every 2 minutes, until potatoes are well browned on several sides and butter solids are golden brown, 6 to 8 minutes longer.

Off heat, add parsley, garlic, and pepper and gently toss to combine. Transfer to platter. Serve.