I first tasted brabant potatoes - garlicky, buttery, bite-sized bits of glorious, crunchy starch - a little over a year ago at Galatoire's in New Orleans. As addictive as they were, I tragically wasn't able to manage more than a few bites of this classic Creole side dish, as I was already full by the time they arrived at the table. Between the Louisiana seafood festival, the Creole tomato festival, lunch at Commander's Palace, several gumbos, and a (meatless) muffaletta, I had, truth be told, been full for days.
