BRABANT POTATOES

Prep Time: 1 Hour
Yields: 2 Servings

Comment:
I love this dish because it’s so simple, but yet so full of flavor. It is important to poach the potatoes first in lightly salted water or chicken stock. I also add a touch of granulated garlic and pepper to the water prior to boiling. Once that is done, the rest of the recipe is quick and easy. I recommend getting everything ready a few hours before, including the poaching and throwing it all together immediately prior to serving.

Ingredients:
2 large white potatoes, peeled and diced into ¾-inch cubes
3 tbsps butter
1 tbsp vegetable oil
4 cloves garlic, minced
1 tbsp dried basil
½ tsp dried thyme
salt and black pepper to taste
granulated garlic to taste
¼ cup chopped parsley
¼ cup Parmesan cheese

Method:
In a large saucepan, boil potatoes 15–20 minutes in lightly salted water or chicken stock. You may wish to add a bit of granulated garlic and pepper as well. Cook until potatoes are fork tender, but not falling apart. Do not overcook. Drain and set aside. When ready to serve, in a heavy skillet, heat butter and oil over medium-high heat. Add potatoes, reduce heat to medium and sauté until lightly browned, tossing frequently. When heated thoroughly, add minced garlic, basil, thyme, salt, pepper and granulated garlic and continue cooking 5–10 minutes or until potatoes are golden brown. NOTE: You may wish to place the skillet into a 375°F oven in order to brown the potatoes completely while you attend other tasks. Transfer potatoes to a serving dish and lightly toss with parsley. Top with grated Parmesan cheese and serve hot.