This spin on the classic dish involves baking the potatoes before frying, which injects an even deeper and more scrumptious flavor profile into every bite of these Brabant potatoes. Clean potatoes under cold running water; cut into 1/2-inch cubes. The potatoes are boiled and then fried in a skillet to make the perfect easy side dish for serving with chicken and steak. Serve immediately with black pepper. And they are the best crispy potatoes you will ever try! //