Brabant Potatoes
Serves 4
Recipe By: Emeril Lagasse
4 pounds Idaho potatoes -- peeled
4 cup vegetable oil -- for frying
1 teaspoons salt
Cut each potato into an even rectangular shape by cutting off the
bottom, top, and sides, then cut into 1/2-inch cubes. Put 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 on paper towels.
Heat the oil in a large, deep, heavy pot or an electric deep fryer to
360 degrees 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.
Yield: 4 servings
Recipe Notes
I do these using the refrigerated hash brown's, the cubed kind not
the shredded ones. They come in a bag and are in the dairy case of
the supermarket. Bring to room temperature before you put in your
deep fry.
http://www.terrypogue.com/Terry
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