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Ingredients
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Brabant Potatoes
Garlic Aioli
Method
Brabant Potatoes
- 1
Prep and parboil potatoes
Place the scrubbed whole small potatoes in a large saucepan and add the water so potatoes are covered by about 2 cm. Add 1/2 teaspoon of the sea salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a knife but still firm (about 12–15 minutes depending on size). Drain thoroughly and return to the hot pot for 1 minute to let residual steam dry them.
- 2
Smash (optional)
If you prefer a slightly crushed exterior (traditional for some Brabant recipes), place potatoes on a cutting board and lightly press each with the bottom of a glass or the back of a spoon to flatten slightly ~5 mm without breaking them apart. This increases crisping surface. Alternatively leave whole.
- 3
Cook in butter and oil
Heat a large heavy skillet or sauté pan over medium-high heat. Add the butter and olive oil and let butter melt and begin to foam but not burn (about 1 minute). Add the parboiled potatoes in a single layer, cut-side down if you halved them, or spaced if whole. Cook, turning occasionally, until all sides are golden brown and crisp, about 12–15 minutes total. Adjust heat as needed to prevent burning.
- 4
- 5
Season and finish
Season with the remaining 1 teaspoon sea salt and the black pepper, tossing to distribute evenly. Remove from heat. Taste and adjust seasoning. Transfer to a serving platter and spoon any browned butter-herb pan juices over the potatoes.
Garlic Aioli
- 6
Make the aioli
In a small bowl, combine the mayonnaise, grated garlic, lemon juice, Dijon mustard, and olive oil. Whisk until smooth and emulsified. Season with 1/4 teaspoon sea salt and a pinch of black pepper. Taste and adjust lemon or salt as desired.
- 7
Rest and serve
For best flavor, let the aioli rest at room temperature for 10–15 minutes to allow the garlic to mellow into the mayo. Serve a spoonful or small bowl of garlic aioli alongside the Brabant potatoes for dipping.