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Brabant Potatoes

  • Yield: 2 servings


  • 2 pounds Idaho potatoes, peeled
  • 4 cups vegetable oil, for frying
  • 1/2 teaspoon salt


  • Cut each potato into an even rectangular shape: cut off the bottom, top, and sides, then cut into 1/2-inch cubes. Put the potatoes in a medium, heavy saucepan and add enough water to cover. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes.
  • Remove from the heat and drain. Pat dry with paper towels.
  • Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360°F. Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes.
  • Remove and drain on paper towels. Season with salt, and serve hot.

Recipe Details