Combine the 2 1/2 qts water with 1 1/2 T of the salt and bring to a
rapid boil. Meanwhile, quarter the potatoes lengthwise, then cut
into 1 inch cubes. Add potato cubes to the boiling water; cover and
cook over high heat just until fork tender, about 7 minutes. Drain
immediately and rinse with cold water to cool.
In a small bowl, combine the remaining 1 1/2 T salt, the white
pepper, onion, garlic, black pepper, cumin and red pepper; mix
well. Sprinkle seasoning mix evenly over potatoes while very gently
tossing them, taking care not to break up chunks.
In a large, heavy skillet, heat 1 inch of oil to 350 degrees. Fry
potatoes in several batches, one layer at a time so all can catch
bottom heat, until golden brown on all sides, about 12-15 minutes,
stirring occasionally. Drain on paper towels and serve immediately.
Originally Submitted
12/5/2012
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