Start by washing the potatoes thoroughly under cold water to remove any dirt. Cut them into evenly-sized chunks, about 1 to 2 inches each.
In a large pot, fill it with water and add 1 tablespoon of salt. Bring the water to a boil. Once boiling, add the potato chunks and cook for about 10-15 minutes, or until just tender.
Once the potatoes are cooked, drain them in a colander and let them sit for a few minutes to cool slightly.
In a large skillet, heat 3 tablespoons of canola oil over medium-high heat.
Carefully add the boiled potatoes to the hot oil. Fry for about 5-7 minutes without stirring to allow a crispy crust to form, then flip and cook for another 5-7 minutes.
Melt ½ stick of butter in a separate small saucepan over low heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
Pour the garlic butter over the crispy potatoes in the skillet. Toss gently to coat and season with fresh parsley and black pepper.
Transfer the Brabant Potatoes to a serving dish and enjoy them hot.
