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Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.

Potatoes Brabant is a recipe typically served in New Orleans. They are crispy, wonderful potatoes.  I adjusted the recipe to make them less complicated to make. Potatoes Brabant are cooked in boiling water and then deep-fried. I sped up the process.

I don’t eat potatoes very often but these are worth the splurge a few times a year. The yellow potatoes they are made from in my recipe are lower in carbohydrates than a Russet potato, so that’s a bonus, too.

Servings: Serves 2. Can be easily doubled.

Ingredients:

• 2 medium yellow skinned potatoes (about 1 cup of cubes per person, max)
• 2 Tbl butter
• 1 – 2 Tbl of grated parmesan cheese
• grated sea salt and pepper to taste

Instructions:

Wash the potatoes. Don’t peel them. Cube the potatoes into approximately 1/2” – 1” chunks. Put them in a pot of water and bring to a boil. Boil them for about 10 minutes or until they are almost done. You want them to have some substance to them so they don’t just fall apart when you go to the next stage in cooking them. Drain the potatoes.

Melt the butter in a large saute pan. Put in the potato chunks and saute them until they get crispy around the edges. Take them out of the saute pan and toss them in the Parmesan cheese. If you like you can add even a bit more Parmesan. That also cuts the glycemic index making them slightly healthier. Grate on sea salt and pepper to your taste and chow down.

Enjoy!

Cheers,