Creole Garlic Butter Deep-Fried Potato Cubes
Crispy exterior, tender interior potato cubes finished with aromatic garlic butter and Creole seasoning. A Deep South Louisiana preparation that transforms simple russets into a restaurant-quality side. The parboiling step ensures the center cooks through while the deep fry creates crackling brown edges. Serve alongside grilled seafood, chicken, or as a showstopping appetizer for casual entertaining. This version balances the richness of butter with fresh parsley brightness and warming Cajun spice.
Ingredients
- 2 large russet potatoes, scrubbed and peeled
- 4 cups cooking oil, canola or vegetable
- ¼ cup unsalted butter, or 1/2 stick
- 2 tablespoons olive oil
- 3 medium garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper, freshly cracked
- ¼ teaspoon Creole seasoning, or Cajun
Instructions
- 1
Scrub and peel potatoes, cut into 3/4 inch cubes, hold in cool water.
- 2
Melt butter in medium saucepan, add olive oil and minced garlic, simmer until garlic softens, cool completely.
- 3
Stir parsley into cooled garlic butter.
- 4
Combine kosher salt, onion powder, garlic powder, cracked pepper, and Creole seasoning in bowl.
- 5
Drain potatoes, transfer to saucepan, cover with fresh water, bring to boil, cook until slightly tender about 10 minutes, drain thoroughly.
- 6
Preheat oven to 175 degrees F.
- 7
Heat oil in large deep heavy pot, fry potato batches turning to brown evenly, 3 to 4 minutes per batch.
- 8
Transfer each batch to paper towels, sprinkle lightly with seasoning blend immediately.
- 9
Transfer potatoes to serving platter, hold in warm oven about 20 minutes while finishing meal prep.
- 10
Add remaining seasoning to garlic butter sauce, add all fried potatoes, toss to coat.
- 11
Return to serving platter, serve immediately.
Tips
Parboil potatoes until just slightly tender so insides cook through frying without burning outsides. Overcooking at this stage creates mushy fries.
Toss with garlic butter immediately after plating while potatoes are still hot so coating adheres; room-temperature potatoes reject the sauce.
Cut potatoes uniform size for even cooking. Drain thoroughly after parboiling to prevent oil splattering and excess moisture.
Good to Know
Refrigerate coated potatoes in airtight container up to 2 days. Reheat in 350F oven 8-10 minutes until crispy.
Parboil and cut potatoes up to 4 hours ahead, hold submerged in cold water. Prepare garlic butter sauce day before, refrigerate, reheat gently before tossing. Deep fry only within 1 hour of serving.
Serve hot immediately after tossing with garlic butter. Pair with grilled fish, fried chicken, steak, or Creole shellfish dishes. Also works as appetizer with remoulade dipping sauce.
Common Mistakes
Skip draining parboiled potatoes thoroughly to avoid splattering hot oil.
Don't overcook during parboiling or potatoes fall apart during frying.
Avoid adding cold sauce to hot potatoes or it breaks; ensure garlic butter is room temperature or warm.
Don't fry in batches that are too large or temperature drops and potatoes absorb oil becoming greasy.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make Brabant potatoes ahead and reheat them?
Yes, fry and season ahead, refrigerate up to 2 days. Reheat in 350F oven 8-10 minutes until edges crisp. Skip the garlic butter toss and apply fresh before serving for best texture.
What temperature should the oil be for frying?
Source does not specify. Standard deep frying ranges 350-375F. For 3-4 minute cook time with 3/4 inch cubes, use 360F. Too cool and potatoes absorb oil; too hot and they brown before centers cook.
How long do Brabant potatoes stay crispy after cooking?
Best eaten within 30 minutes of plating. Potatoes soften as they cool and moisture redistributes. Holding in 175F oven preserves crispness about 20 minutes. Reheat leftovers in oven rather than microwave.