Brabant Potatoes

Brabant Potatoes

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Brabant Potatoes are a great side dish for whatever meat your serving. I’m thinking Thanksgiving and Christmas holiday turkey here! We grilled some chicken the other night and needed something to go with it. I decided to try my hand at these brabant potatoes. Double the recipe (or more) if there are more than two of you. Ok, so here we go, Brabant Bob’s Potatoes.

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Brabant Potatoes
 2 medium baking potatoes, (about 1 pound, cubed)
 1 medium onion (medium diced)
 2 tablespoons vegetable oil
 ½ teaspoon salt
 ¼ teaspoon freshly ground black pepper
 ¼ cup chopped green onions
 2 tablespoons chopped parsley
 1 tablespoon chopped garlic
 2 tablespoons butter
1

Cut potato into ½ inch cubes. (peal if desired)

2

Put cut potatoes in a saucepan and cover with water.

3

Boil for 4 to 5 minutes, or until slightly tender. Drain and cool slightly.

4

Heat oil in a nonstick skillet over medium-high heat.

5

Add the potatoes, seasoning salt, salt, and pepper.

6

Cook, shaking the pan back and forth, for 8 to 10 minutes, or until golden brown.

7

Add the green onions, parsley, All Purpose Sauce, and garlic.

8

Shake the pan again for about 1 minute.

9

Add the butter and continue shaking the pan until it is melted.

10

Place in aluminum pan.

11

Place onion in same skillet.

12

Cook shaking the pan back and forth for 4 to 5 minutes.

13

Mix into the potatoes.

14

Place on grill in the smoke for 10 to 15 minutes.

15

Stir often.

16

Makes 2 Servings.

17

And now, for a bit on the composition of a potato.
— Because I just knew you were wondering.

18

Potatoes are made up of 78.9% water, 18% Starch,
2.1% Protein, 1% Fat and .9% Mineral matter.

19

Potatoes are pre-eminent among the vegetables used for food. They are tubers belonging to the Nightshade family. Their hardy growth renders them easily cultivated in almost any soil or climate. They are resistant to early frosts.

20

Potatoes contain an acrid juice, the greater part of which lies near the skin. It passes into the water during boiling, and escapes with the steam after baked.

21

Potatoes are best in the fall. They keep well through the winter. By spring the starch is partially changed to dextrin, giving the potatoes a sweetness, and when cooked a waxiness. The same change takes place when potatoes are frozen.
Keep a pail of cold water standing near them to prevent freezing.

22

Potatoes keep best in a cool dry place.
When sprouts appear they should be discarded.

23

1CutPotatoes

24

2Onions

25

3PotatoesWithChicken

26

4BrabantPotatoes

27

5PlatedPotatoes

Category

Ingredients

 2 medium baking potatoes, (about 1 pound, cubed)
 1 medium onion (medium diced)
 2 tablespoons vegetable oil
 ½ teaspoon salt
 ¼ teaspoon freshly ground black pepper
 ¼ cup chopped green onions
 2 tablespoons chopped parsley
 1 tablespoon chopped garlic
 2 tablespoons butter

Directions

1

Cut potato into ½ inch cubes. (peal if desired)

2

Put cut potatoes in a saucepan and cover with water.

3

Boil for 4 to 5 minutes, or until slightly tender. Drain and cool slightly.

4

Heat oil in a nonstick skillet over medium-high heat.

5

Add the potatoes, seasoning salt, salt, and pepper.

6

Cook, shaking the pan back and forth, for 8 to 10 minutes, or until golden brown.

7

Add the green onions, parsley, All Purpose Sauce, and garlic.

8

Shake the pan again for about 1 minute.

9

Add the butter and continue shaking the pan until it is melted.

10

Place in aluminum pan.

11

Place onion in same skillet.

12

Cook shaking the pan back and forth for 4 to 5 minutes.

13

Mix into the potatoes.

14

Place on grill in the smoke for 10 to 15 minutes.

15

Stir often.

16

Makes 2 Servings.

17

And now, for a bit on the composition of a potato.
— Because I just knew you were wondering.

18

Potatoes are made up of 78.9% water, 18% Starch,
2.1% Protein, 1% Fat and .9% Mineral matter.

19

Potatoes are pre-eminent among the vegetables used for food. They are tubers belonging to the Nightshade family. Their hardy growth renders them easily cultivated in almost any soil or climate. They are resistant to early frosts.

20

Potatoes contain an acrid juice, the greater part of which lies near the skin. It passes into the water during boiling, and escapes with the steam after baked.

21

Potatoes are best in the fall. They keep well through the winter. By spring the starch is partially changed to dextrin, giving the potatoes a sweetness, and when cooked a waxiness. The same change takes place when potatoes are frozen.
Keep a pail of cold water standing near them to prevent freezing.

22

Potatoes keep best in a cool dry place.
When sprouts appear they should be discarded.

23

1CutPotatoes

24

2Onions

25

3PotatoesWithChicken

26

4BrabantPotatoes

27

5PlatedPotatoes

Brabant Potatoes

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