Brabant Potatoes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut the potatoes into small dice-shaped pieces and fry them for a few minutes in the lard. When half brown, take out of the lard and finish frying in the butter to a light brown. Do not let them fr...
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Ingredients
- 3 Boiled Potatoes
- A Tablespoonful of Butter
- 2 Tablespoonfuls of Lard
- 3 Sprigs of Parsley, Chopped
- Salt
- Pepper
- A Teaspoonful of Vinegar
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