I’m not sure what the connection is between this old New Orleans favorite and the French politician—perhaps it was created when he visited the city—but whatever the reason, it is an enduring part of the Creole repertoire. The potatoes are most often deep-fried to a light golden brown (a preparation known as “brabant potatoes”) before joining the other ingredients in the pan, but it works just as well to blanch them in water, then crisp them. This makes a tasty complete meal when paired with a ripe tomato salad or a platter of crudités.
Cooks' Note
The potatoes can be blanched in advance and held in water. This dish is best served as soon as it's made (it gets a little soggy, and the peas will shrivel, if it sits too long).
