Brabant Potatoes Recipe

Introduction

Brabant Potatoes are a tasty and crispy roasted potato dish, perfect as a side for any meal. With a buttery garlic finish and a blend of spices, these golden cubes offer a deliciously satisfying texture and flavor.

Ingredients

• 2 pounds Yukon Gold potatoes (cut into 1/2-inch cubes)
• 1 teaspoon kosher salt (plus more, to taste)
• 2 tablespoons olive oil
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Freshly ground black pepper (to taste)
• 4 tablespoons unsalted butter
• 2 tablespoons fresh garlic (minced)
• Fresh parsley (chopped, for garnish)

Instructions

1. Step 1: Preheat your oven to 425°F. Line a baking sheet or dish with parchment paper.
2. Step 2: Place the diced potatoes in a pot and cover with water. Add 1 teaspoon kosher salt. Bring to a boil over medium-high heat. Simmer until the outer edges are tender, about 7-9 minutes. Drain the potatoes well and let them dry slightly.
3. Step 3: Toss the potatoes with olive oil, extra salt, onion powder, paprika, and freshly ground black pepper. Spread them in a single layer on the prepared baking sheet or dish.
4. Step 4: Roast in the oven for 35 minutes, flipping them halfway through for even crisping.
5. Step 5: In a small saucepan over low heat, melt unsalted butter. Add minced garlic and cook for about 1 minute until fragrant. Remove from heat.
6. Step 6: Take the cooked potatoes out of the oven. Drizzle the garlic butter sauce over them while they’re hot and toss gently to coat well. Serve immediately, garnished with fresh parsley.

Tips & Variations

• For extra crispiness, make sure to dry the potatoes well before roasting to remove excess moisture.
• Try adding rosemary or thyme along with the spices for a fragrant herbal twist.
• Use baby red potatoes instead of Yukon Gold for a different texture and color.

Storage

Store leftover Brabant Potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for 10-15 minutes to restore their crispness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can substitute Yukon Gold with Russet or red potatoes, but keep in mind that Yukon Golds hold their shape well and offer a creamy texture.

Is it necessary to boil the potatoes before roasting?

Boiling the potatoes first helps to soften the centers so they roast evenly and become tender inside while getting crispy on the outside.

Brabant Potatoes Recipe

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★★★★★

4.5 from 75 reviews

• Author: lilan
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Brabant Potatoes are crispy, golden roasted Yukon Gold potatoes tossed in a flavorful garlic butter sauce and garnished with fresh parsley. This easy side dish combines perfectly tender potatoes with a delicious blend of onion, paprika, and garlic, making it an ideal accompaniment to any meal.

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Ingredients

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Potatoes

• 2 pounds Yukon Gold potatoes (cut into 1/2-inch cubes)
• 1 teaspoon kosher salt (plus more, to taste)
• 2 tablespoons olive oil
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Freshly ground black pepper (to taste)

Garlic Butter Sauce

• 4 tablespoons unsalted butter
• 2 tablespoons fresh garlic (minced)

Garnish

• Fresh parsley (chopped, for garnish)

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Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet or oven-safe dish with parchment paper to prevent sticking and ensure easy cleanup.
2. Boil Potatoes: Place the diced Yukon Gold potatoes in a pot and cover them with water. Add 1 teaspoon of kosher salt to the water. Bring to a boil over medium-high heat and let simmer for 7-9 minutes, or until the outer edges of the potatoes are tender but the centers remain firm. Drain thoroughly and let the potatoes dry slightly to remove excess moisture.
3. Season and Roast Potatoes: In a large bowl, toss the drained potatoes with olive oil, additional kosher salt to taste, onion powder, paprika, and freshly ground black pepper. Spread the potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 35 minutes, flipping the potatoes halfway through cooking to promote even crisping on all sides.
4. Melt Butter and Cook Garlic: While the potatoes roast, melt the unsalted butter in a small saucepan over low heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic. Remove from heat once aromatic.
5. Toss Potatoes with Garlic Butter: Remove the roasted potatoes from the oven while they are still hot. Drizzle the garlic butter sauce evenly over the potatoes and gently toss to coat them thoroughly with the flavorful butter and garlic mixture.
6. Serve and Garnish: Transfer the Brabant Potatoes to a serving dish and garnish with freshly chopped parsley. Serve immediately to enjoy the crispy texture and rich flavors.

Notes

• Boiling the potatoes before roasting ensures they cook evenly and develop a tender interior.
• Flipping the potatoes halfway through roasting promotes uniform crispness on all sides.
• Use parchment paper for easier cleanup and to prevent sticking.
• Adjust the seasoning according to taste, including adding more paprika for extra smokiness or cayenne for heat.
• Serve Brabant Potatoes as a side for grilled meats, roasted chicken, or as part of a vegetarian meal.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Belgian

Keywords: Brabant Potatoes, roasted potatoes, garlic butter potatoes, crispy potatoes, Belgian side dish