Add the scallions, parsley, Worcestershire and garlic. Find calories, carbs, and nutritional contents for Brabant Potatoes and over 2,000,000 other foods at MyFitnessPal Serve With Easy Crab Cakes Breakfast Quiche Baked Eggs Cast Iron Pork Chops Bacon Wrapped Pork Chops Clean potatoes under cold running water; cut into 1/2-inch cubes. I made a batch of these Brabant potatoes for my friend Sammie. Give them a gentle toss and cook again for 2 minutes. Mix the breadcrumbs and Parmesan cheese together in a small bowl and sprinkle the mixture over the potatoes. You can use a bowl or a baking sheet with sides for this next part. And it's really not their fault if I get cross-contaminated when they've tried the best they can to accommodate me. Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. We use cookies to ensure that we give you the best experience on our website. Toss to mix that all together well. DUCK & GREENS | duck leg confit,pickled peach stewed greens, calvados sauce I don't make these often, but they are a real treat when I do. Meanwhile, heat oil in a large, heavy skillet over medium-high heat to 360 degrees. Share. Cut off the bottom, top and sides and then into 1/2-inch cubes. Your email address will not be published. Oh, and you'll find lots of different types of original recipes created from my unique perspective. Add the scallions, parsley, Worcestershire and garlic. Seventy years later, in 1978, Arnaud's was acquired by Archie and Jane . A Tale of Two Steakhouses | ImSoNOLA Report, Finger Food Friday: Blackened Chicken Bites, Blackened Chicken Sliders with Bacon and Avocado-Basil Cream, Grilled Baby Back Ribs with Chipotle-Cherry Barbecue Sauce, Finger Food Friday: Irish Channel Stout Cupcakes. That way is good, too. Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling. 2 Cloves Garlic, Finely Minced Love those Creole dishes? Peel them carefully, and cut them into squares. (2-3" in diameter) *Step 2 - *While the potatoes are boiling, place the butter in a saucepan with the garlic and saut very gently for 10-15 minutes or so (I put it on a 3 out of 10 heat). Sort of like garlicky, cubed French fries. Cut each potato in half, then carefully peel each one. Blackened Scallops $52.00. Serve immediately. The finish-in-the-oven step also comes in handy when you want to get a head start on supper or when youre feeding a large number of people. This old New Orleans side dish is different from most pan potato recipes such as hash or fritters which usually call for waxy potatoes. Once it returns to a boil, let them go for no more than three minutes. Spoon half the garlic butter mixture over the potatoes; reserve the other half. You will want to serve this alongside any dish you've ever made. The British method of roasting potatoes is one that I've taken a strong liking to. Brabant Potatoes, Smoky Bacon Bernaise Sauce. A classic Creole recipe for one of New Orleans's most popular Creole dishes. Put the potatoes in a saucepan and cover with water. Brabant potatoes are known by many names, a few of which include Louisiana potatoes, Louisiana fries, or New Orleans potatoes, although the name Brabant comes from the Western region of Belgium that is used to be a part of France. Diced potatoes are fluffy on the inside and crispy on the outside and tossed in a delicious garlic butter before serving! Soak cut potatoes in cold water for 15 to 30 minutes, then drain. Simmer on low until the garlic is softened. read the "It's Me" page to find out more about me and this website Have My Recipes and Articles Delivered Right to Your Inbox. Place potatoes in a pot and cover with water. You could be at a fancy dinner at Arnaud's or Antoine's, at the corner neighborhood restaurant, or enjoying an informal family meal at home. New Orleans is city of mystery. In a small saucepan over medium heat, melt the butter with the olive oil. My mother has the patience for that. Salt and pepper before serving. HOURS OF OPERATION Monday: 5pm-9pm Tuesday: CLOSED Wednesday: 5pm-9pm Thursday: 5pm-9pm Friday: 5pm-10pm Saturday: 5pm-10pm Sunday: 5pm-9pm Its at once fancy and understated and will get the attention of every diner lucky enough to find them next to their Trout Meuniere. I used duck fat but you can use oil or another type of fat or dripping. Every morning I send my friends the latest. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. Save my name, email, and website in this browser for the next time I comment. Add the scallions, parsley, Worcestershire sauce and garlic. Claimed. Working in batches, fry potatoes until they are light brown. Yep and yay Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. And they are the best crispy potatoes you will ever try! Cook, shaking the pan back and forth, for 10 to 12 minutes, or until golden brown and crisp. Servings: Serves 2. Once the garlic has softened remove the pan from the heat and set to one side. Add the green onions, parsley, Worcestershire, and garlic. *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. Also, don't cover them if you put them in the oven because you don't want them to steam and lose their crunch. Drain potatoes well. Brabant Potatoes $6.50 A local favorite. Once you try Cajun Twice Baked Potatoes, its the only way you'll want to eat a baked potatodon't say I didn't warn you! Ingredients: 3 or 4 small yellow potatoes. By parboiling the potatoes first, you jump start the tenderization. google_ad_height = 15; In each instance, simply toss the cooked potatoes in the garlic butter before serving. Hey @ajtp, thanks for reaching out. This recipe for Louisiana Brabant Potatoes is the perfect Southern side dish to serve with dinner. Tender and creamy on the inside and crunchy on the outside, drizzled with garlic butter and seasonings, this is the Grande Dame of side dishes. In Australia I love using Dutch creams because they're super versatile. All rights reserved. Title: The potato eaters Creator: Vincent van Gogh Date Created: 1885 Physical Dimensions: w950 x h730 mm (without frame) Original Title: De aardappeleters Type: painting External Link:. Remove to meat cut open and add cream cheese, basil and parsley. This one uses starchy white/baking potatoes, and the result is a pan full of golden cubes with a crunchy crust and a fluffy center. Bring a pan of water to the boil and then add 1 tablespoon of salt. In Brabant - Antwerp, Louvain, Brussels, Malines(Mechlin)- and in the episcopal territory of Liege - Liege, Huy, Dinant - there was a feebler repetition of the Flemish conditions. Copyright 2021 SDD Enterprises, LLC All rights reserved. Throw in some chopped parsley. Heat a large oven-proof skillet over medium-high heat. The General has landed in Sandy Springs, and people are excited. Saturday Brunch at Evangeline's Bistro & Music House features our full Brunch Menu 11am - 3pm and local musicians such as folk duo West End Junction (every 1st Saturday), St. Louis Banjo Club (every 2nd Saturday), blues guitarist Joel Gragg, pianist Carl Pandolfi and so many more. See archive, Subscribe Today- receive the Jan/Feb 2023 Issue, Not sure? Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Drizzle the clarified butter over the breadcrumbs and broil the dish for 8 to 10 minutes until a golden brown . 10360 Alpharetta St, Roswell, GA 30075-3777 +1 770-993-5922 Website Menu. Drain well in a strainer. Season the potatoes to taste with salt and pepper and bake until crisp and deep golden brown, 12-15 minutes. Use a starchy potatoes such as Russet or Idaho. Add the potatoes and fry for 8 to 10 minutes until golden brown and tender. google_ad_slot = "4195658546"; They don't always understand gluten intolerance. The potatoes are ready to serve and they are at their very best right now, but if youre not, just stick them in a 150 degree oven to keep them warm until youre ready-just don't pour on the butter until you are ready to serve. The dusting of grated Parmesan cheese helps keep the glycemic uptake down so your blood sugar won't spike. She was in quarantine after going overseas for her mother's funeral. 4 large russet potatoes Arnaud believed, quite simply, that the pursuit of the pleasures of the table is as worthy as anything else one chooses to pursue in life. I'm totally one of those people who live for their next bite of potatoes. Dice the potatoes into 1-inch square cubes. Pour in olive oil, then add onions. Serve. Directions Preheat the oven to warm, about 170 degrees F. Preheat an electric fryer to 365 degrees F and fry the potatoes until golden brown, drain and set aside, season with salt. Copyright 2016 to 2023 A Sprinkling of Cayenne/Lyn Corinne Liner, The Trinity Roux: Gluten Free Paleo Grain Free Roux, Best Ever Baked Red Gravy Recipe (Creole Tomato Sauce), So, I keep calm and potato on, always keeping one eye out for yet another way to enjoy my beloved spuds. Remove pan from oven, toss potatoes with the reserved garlic butter mixture and serve immediately. I truly love my native south Louisiana food and culture. Get yourself and your ingredients together and ready, read through the recipe from beginning to end. Great to hear that, Theresa. They will finish cooking when you put them in the oil. That probably won't happen, but it is likely you could choose a special fried potato dish to go with your spectacular entree. //-->. Yukon Golds, only slightly less starchy, are also absorbent and fluffy and work very well for this also. Thats it, all there is to it, simple as that. We have Hot Jazz Brunch every Sunday with Miss Jubilee and the . Blackened Gulf Snapper. Bring about 10 cups of cold water to a rolling boil, drain the soaking potatoes and add them to the boiling water. 6 tablespoons butter The third way is to lightly fry and then bake the potatoes. google_ad_slot = "4483730180"; Know how to make it better? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella, You do you, but this is how I cut the potatoes. Bananas Foster Pain Perdu Creole Boiled Brabant Potato Basket & Double Gloucester Fondue Download Hi-Res Recipe Photo Ingredients: 10 pounds Idaho Potatoes #2 1/2 cup Creole Seasoning cup Crme Fraiche 2 dried bay leaves 1 cups Gruyere Cheese, shredded 2 cups Cotswold Double Gloucester Cheese, shredded 2 Tablespoons Corn starch 1 cup dry white wine 1 cup heavy cream Everything but the Brabant potatoes were excellent. Try this potato dish once and I bet that, like me, you'll be looking for excuses to make a batch. Golden Roast Potato Salad With Buttermilk Dressing. Lowers the temperature of the oil too quickly, which will result in soggy and greasy food, as opposed to crisp. Let's make some You will want to use a nice starchy potato-best for frying. Simmer the potatoes for 5 minutes then drain well and set them aside to dry out a little. For more great recipes follow me on Pinterest, Use the options below to toggle between cups and grams (if relevant). Enjoy! Instructions Air Fried Potatoes Preheat your air fryer to 375 for just a couple of minutes. So tell me Dear Reader, have you ever heard of Brabant potatoes? Cut each potato into even, rectangular shapes. All garlicky with my favorite herb parsley prominently featured. Potatoes Brabant are super-easy to make in an air fryer. It is super easy to make Brabant Potatoes!. Parboil until fork tender, just like you would any potato. When your temperature is too low, the food absorbs the oil in like a sponge. Brabant Potatoes Recipe 2 1/2 Cups Vegetable Oil 2 Large Idaho Potatoes 1 Tbsp Extra Virgin Olive Oil 2 Cloves Garlic, Finely Minced 1/2 Stick Unsalted Butter, cut in pieces Kosher Salt and Freshly Ground Black Pepper to taste 2 Tbsp Italian Parsley, Finely Chopped Peel the Potatoes and cut into 1/2-3/4 dice. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. $$$$. This New Orleans classic is more than just a side of fried potatoes, its found in all types of New Orleans restaurants, from the finest creole establishments to the simplest neighborhood corner restaurants. Just saute them in a pan until the butter is re-melted and they are warmed through. Stir in the garlic and parsley and simmer until the garlic is fragrant. Creole seasoning is made up of salt, chilli, black pepper and garlic powder. These Brabant Potatoes are a classic New Orleans side dish that will make any meal special. Recipe: 2 1/2 Cups Vegetable Oil Allow 5-10 minutes for the potatoes to dry. Once they are cooled and peeled, they're fried til crispy golden brown deliciousness. She was eschewing sweets and so I racked my brains as to what I could make her that would be different from what she could make in her microwave. Upstairs Absinthe Bar: Add potato slices and onions in batches. First you cut the potatoes into cubes (cutting up the potatoes makes them much faster to cook) and then parboil them. The potatoes weren't bad, they just didn't live up to the rest of the meal. Not ready to eat? Potatoes Brabant - Air Fryer. I look forward to exploring the cultural mosaic of Louisiana with you I dropped them off to her hotel along with some baked gnocchi and other bits and pieces. Make more than you think you need.they will be popular and they make great leftovers for breakfast. This helps to breakdown the starch a little and will help make the potatoes cubes crispy when fried. While waiting for the oil to get hot, peel the potatoes and cut them into 1/2 squares. Then you shallow fry them in oil or fat and then toss them in garlic butter. But, if you don't want to parboil the potatoes, just increase the frying time to at least 15 to 18 minutes. If you are not able to serve immediately, place in a warm over (150 degrees) until you are ready to serve them. Heritage Farms pork, Nueske's bacon braised haricot verts, brabant potatoes, crispy shallot rings, sugarcane Creole glaze. Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. Crispy cubes of potato dressed in a delicious garlic butter sauce. Funeral potatoes accommodate numerous substitutions, but all include potatoes as a base ingredient. Another celebrated south Louisiana side dish staple, Brabant potatoes are just as creamy on the inside as they are crunchy on the outside. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. Brabant Potatoes, known as Louisiana fries, are made from peeled and cubed potatoes, first blanched, then deep fried and tossed with a rich, butter garlic sauce. Heat the olive oil in a small saucepan over medium heat. An easy way to keep the potatoes from sticking to pan or getting soggy if using the oven method, is to stick the pan in the oven when preheating. 0 rating rating ratings Cook, shaking pan bakc and forth and turning potatoes often with a pancake turner, 12-15 minutes until golden brown and crisp. Lets see how we do it. ? Place tenderloin in pan and sear on all sides. cubes (about 2 lbs. Dry Aged Swordfish Chop Wood grilled, smashed Yukon potatoes, roasted winter vegetables, brandy peppercorn cream - 60 #1 Louisiana Yellowfin Tuna Seared Rare, sticky rice, stir fried vegetables, sweet soy butter - 35. Drain on dry paper towels. Lay potatoes out on a stack of paper towels and let dry for at least 10 minutes. Once drained, just stick them in a 150-degree oven, uncovered, to keep them warm until youre ready. How do you usually cook potatoes? Don't burn the butter. Slow Roasted for Tenderness then Butter Seared in a Screamin' Hot Pan. My take on the Cajun-adopted dish of supposed Dutch origin begins with baking the potatoes. Served w Not a pickling recipe, but a fun way to dress up some plain dill pickles with some sweet and spicy flavor. $ 20. Click here for instructions on how to enable JavaScript in your browser. Make sure to use enough oil to cover the potatoes. Add the chopped parsley to the garlic butter then spoon the butter over the hot potatoes. the 2016 Mississippi Seafood Cook-Off competition. Remove cooked potatoes with a slotted spoon and drain on a new stack of paper towels. After the harvest, the potatoes are processed into either chilled products with a short shelf life or chilled products for a long shelf life. Add potatoes, salt and pepper. At first she was given airline meals which she quickly cancelled and started ordering ingredients to cook from the supermarket. 509 reviews #3 of 193 Restaurants in Roswell $$ - $$$ American Bar Seafood. Transfer the potato mixture to a 13x9x2-inch oven-safe baking dish. Follow Mississippi Sideboard on WordPress.com, Faulkner: The Past Is Never Dead: A Review. Soak these in cold water for about 15-20 minutes. Our only . During the last Brabant potatoes frying batch, pour all of the butter sauce ingredients into a small saucepan: And heat just until the butter has melted into the herbs and spices: Finally, pour the butter sauce over the potatoes and serve immediately. 2 tablespoons sesame seeds. See The Specials The New Taste of the Old West. This is a great recipe and works to make perfect brabant potatoes - crispy on the outside and pillowy on the inside! With fine herbes and Lyonnaise potatoes. Drain the potatoes and wash under cold water, the object is to remove some of the starch. Brabant potatoes go back as far as the 1920 when they first appeared in cookbooks. Ingredients: 3 or 4 small yellow potatoes. Heat the Oil to 360-375 degrees in a 2 qt saucepan. I can't blame her, I helped myself to quite a few of these while they were cooling! This spin on the classic dish involves baking the potatoes before frying, which injects an even deeper and more scrumptious flavor profile into every bite of these Brabant potatoes. 4 garlic cloves, minced Makes 4-6 serving. Feed a hungry child today! While waiting for the oil to get hot, peel the potatoes and cut them into 1/2" squares. This is a simple side dish popular in Nola Cuisine. Remove from water and spread out on paper towels to dry. 1/2 teaspoon salt. That's one of the reasons that I've devoted myself to this blog over the last few years. Kosher Salt and Freshly Ground Black Pepper to taste Arnaud's Gulf Fish Meunire $44.00 I dont recommend olive oil because it has a lower burn, and you want the oil hot to fry the cubes. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant. Brabant Potatoes are the New Orleans french fry. North Brabant (Dutch: Noord-Brabant [nord brabnt] (); Brabantian: Broabant; Brabantian: [brban]), also unofficially called Brabant, is a province in the south of the Netherlands.It borders the provinces of South Holland and Gelderland to the north, Limburg to the east, Zeeland to the west, and the Flemish provinces of Antwerp and Limburg to the south. Save my name, email, and website in this browser for the next time I comment. Drain. Can you make Brabant Potatoes in advance? Place diced potatoes in a colander and rinse again under cold water to remove excess starch; drain well. 5 from 4 votes Print Pin Rate Course: Side Dish Similar to our beloved southern fried chicken, a boneless, skinless chicken breast is pounded thin, dredged in flour and fried. Clean potatoes under cold running water; cut into 1/2-inch cubes. Brabant Potatoes Yield: 2 servings Ingredients 2 pounds Idaho potatoes, peeled 4 cups vegetable oil, for frying 1/2 teaspoon salt Directions Cut each potato into an even rectangular shape: cut off the bottom, top, and sides, then cut into 1/2-inch cubes. Cut into large dice about 1/2 inch on a side, wash again, and drain well. I happened to have some Creole seasoning but if you don't, salt and cayenne pepper will do in its place. Smooth out the top of the potatoes to create an even layer. Transfer the skillet of potatoes to the oven and cook for 10-15 minutes until crispy and golden. Heat oil to 350 degrees F in a 10-inch cast iron skillet. It's just not the same for me anymore. Peel only if desired. Once they are parboiled, drain them on some paper towels for a few minutes until they are totally drained. Hugo's Oyster Bar. Heat about a half inch of vegetable oil in a skillet. 5/9/2017. Then peel, cube, fry and coat them with the sauce right before serving. Once they are cooled and peeled, they're fried til crispy golden brown deliciousness. While the oil is coming to temperature, melt the butter in a saucepan, then add the chopped garlic and stir for a couple of minutes until the garlic is soft. If you love potatoes (and who doesn't?) In North America you would use Yukon Gold. The second approach is to parboil the potato cubes and then fry them. Please donate to this super amazing organization! Be careful not to overfill the dutch oven, leave a good bit of room between the potatoes. Add the parsley to the melted butter and garlic, mix well, then pour this onto the potatoes and mix well. Bring about 10 cups of water to a heavy boil and parboil potatoes for three minutes after water returns to a boil. Thanks for the comment, Theresa. Only you know how much salt you want in your food, and that has nothing to do with the herbs and spices you want to use. these are a pushy recipe Dear Reader! I honestly don't think that I've ever met a potato that I didn't like. Serve while still hot. Shake pan about 1 minute. And I figured if it was too precious for me to lose, then the least I could do was share how I was saving it for myself. Make sure you have everything you need, do your chopping and set all the ingredients so all you have to do is assemble. Drain and cool slightly. google_ad_client = "ca-pub-3056623089397773"; Add the potatoes, salt, and pepper. Sprinkle some extra chopped parsley on top and toss. In a medium bowl, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper. Required fields are marked *. This is how I make them because I think this two-pronged method produces the best texture. 2 tablespoons chopped fresh parsley I cut mine into " rounds, then into " strips for French fries, and then turn again for cubes. /* 336x280, created 10/31/10 */ They have crispy skins, but their insides are soft and tender. Peel potatoes and cut them into 1/2-inch slices. Served with Fried Brabant Potatoes and Choice of Salad. Brabant potatoes. DID YOU MAKE THIS RECIPE? In pan heat oil, garlic, onion, balsamic vinegar, black pepper, and white pepper until translucent. If you make this recipe, please tell us about it in the Comments section below and make sure to LEAVE A RATING ON THE RECIPE. Tender and creamy on the inside and crunchy on the outside, drizzled with garlic butter and seasonings, this is the Grande Dame of side dishes. They are so flavorful and a bit spicy. Top with chopped parsley and/or scallions. Contact Us| Subscribe Newsletter|Privacy Policy| Advertise With Us, Click herefor crawfish and seafood distributors, office 504.208.9959,New Orleans, Louisiana, Tables of Weights Measures and Equivalents, New Orleans Style Bread Pudding with Hard Sauce, Chef Paul Prudhomme's Blackened Fish Filets. They are already cooked, so be careful not to over fry them. Sign up for our newsletter and be the first to know about, Chef Emeril Launches Kicked Up Footwear Line, Join Chef Emeril Lagasse as he teaches you how to make his signature dishes, 2 medium baking potatoes, peeled and cut into 1/2-inch cubes (about 1 pound). I don't make these often, but they are a real treat when I do. Thank you for sharing Sweet Daddy D! See full disclosure for details. Can be doubled easily. Save my name, email, and website in this browser for the next time I comment. Brabant Potatoes are the New Orleans french fry. I find it is the major constituent of all the other "seasonings," and I am on a low sodium diet regime. Heat the oil in a large, deep, heavy pot or an electric deep-fryer to 360 F (183 C). These Brabant Potatoes are a New Orleans classic and will quickly become one of your family's favorite side dishes. Follow us on. Keep warm while potatoes fry. FEATURED COCKTAILS. The potatoes are ready to serve and they are at their very best right now, but if youre not, just stick them in a 150 degree oven to keep them warm until youre ready-just don't pour on the butter until you are ready to serve. Bottomless Mimosas $20 Drain and pat dry with paper towels, you want them very dry before they go into the oil. Remove cooked potatoes with a slotted spoon and drain on a new stack of paper towels. Yukon Golds, only slightly less starchy, are also absorbent and fluffy and work very well for this also. Add the potatoes and fry, turning to brown evenly, for 3 to 4 minutes. Preheat the oven to 400 degrees F (200 degrees C). Commonly known as croquettes, salmon is combined with fresh parsley and seasonings, crushed saltine crackers and egg, shaped into patties an Another fabulous dip made with cream cheese, sour cream, cheddar cheese, ham, green onion, jalapenos and green chilies. Hefty cut of Aged NY Strip served with Scattered, Smothered and Covered Brabant Potatoes and Choice of Salad. Drain and cool slightly. Your email address will not be published. See-this has to be simple and no-angst with such few ingredients. She loved them so much that she ate half of the box that afternoon after I dropped them off. Save my name, email, and website in this browser for the next time I comment. This will take around 10 minutes. Served with a Choice of Side and Salad. There you have it. Crispy potatoes drizzled with rich garlic butter! Melt the butter in a small sauce pan and add the chopped garlic. Brabant Potatoes This old New Orleans side dish is different from most pan potato recipes such as hash or fritters which usually call for waxy potatoes. You want the garlic cooked but it should not be browned at all. Dry thoroughly between paper towels. Wild Mushroom Omelette Three egg omelette filled with wild mushrooms, sauted leeks and boursin cheese, served with a buttermilk biscuit, Brabant potatoes and Barnaise 19.00. Hi, I'm Lyn Corinne Liner! Add the butter and continue shaking the pan until it is melted. Add butter and continue shaking pan and turning potatoes until butter melts. Brabant Potatoes are a delicious potato dish served in Louisiana also called Louisiana Fries. And finished off with a garlicky butter sauce that I'm confident will put these Louisiana fries on your permanent monthly rotation must-have list. Fry until golden brown, turning them over as needed. Review. Croissaint French Toast. In a small saucepan over medium heat, melt the butter with the olive oil. Save. Place the fried potatoes in a large mixing bowl and add the butter, garlic, parsley, salt, and pepper.
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