Brabant Potatoes

Prep Time: 5 mins | Cook Time: 25 mins | Yield: 4 Servings

The rich garlic flavour of this dish is superb! For me, this is the best way to cook potatoes. Feel free to tweak it a little. Enjoy!

Ingredients:

2 pounds potatoes – see note 1

1 tablespoon salt

3 tablespoon canola oil

For the garlic butter:

½ stick butter

4 garlic cloves

2 tablespoon chopped fresh parsley

black pepper to taste

Directions:

Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Slice the unpeeled potatoes into ½-inch cubes.

Step 3: Place a pan on the stove and pour in water with 1 tablespoon of salt.

Step 4: Turn the heat to high and bring the water to a boil.

Step 5: Reduce the heat and add in the sliced potatoes. Simmer them for about 5 minutes or until blanched.

Step 6: Drain the potatoes and allow them to sit at room temperature to cool and dry out.

Step 7: In a saucepan, add in the butter and finely minced garlic.

Step 8: Place the pan on the stove and turn the heat to low.

Step 9: Allow the butter to melt and the garlic to become aromatic for about 10 minutes.

Step 10: Remove the pan from the heat and allow it to cool.

Step 11: Place the frying pan on the stove and add in oil. Turn the heat to high and allow the oil to become hot.

Step 12: Add in the potatoes and make sure to cover the potatoes with oil by shaking the pan, then cook for about 2 minutes or until the potatoes are a bit crispy.

Step 13: Toss the potatoes and cook for another 2 minutes.

Step 14: Place the potatoes inside the oven and bake for 12 to 15 minutes or until the colour turns golden.

Step 15: Remove the potatoes from the oven and top them with the garlic butter and chopped parsley.

Step 16: Sprinkle black pepper on top.

Step 17: Serve hot and enjoy!

Notes:

I always want to copy these styles of baking potatoes:

Russet potatoes

Yukon Gold potatoes

Idaho potatoes

Sebago potatoes

King Edward potatoes

Nutrition Facts:

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