The Eating Chambers brings you the Mighty Potato

What is up, my Eaters!
I hope you are all well. I’m doing okay. I find myself in a weird place as I reflect on the week. I’ve been super busy, but I also feel like I’m not accomplishing anything—which I know isn’t true. I know it will pass, but it’s quite a duality.

In preparation for the upcoming Thanksgiving holiday, and in light of last week’s column, this week I want to brighten things up with a stellar recipe. It’s simple, absolutely delicious, and will certainly become a staple in your culinary repertoire.

Originating in South America and eventually making its way back across the Atlantic by way of Europe, this week’s recipe honors the mighty potato. Although there are more than 4,000 different varieties of potatoes, we’re going to showcase one of my favorites—the red potato.

I don’t believe there’s a starchy vegetable I love more than the potato. I love it for its versatility, high profit margins, and ability to satisfy hunger. Growing up, one of my favorite meals was my dad’s curried chicken. It was expertly braised white and dark meat chicken with a rich, golden curry gravy. My favorite part of the dish, though, was the chunks of stewed potato that remained once the gravy had thickened just right. Each potato was magical to me—the way they absorbed and concentrated all the flavors of the braised chicken and curry was unforgettable. It’s still one of my favorite things to eat.

The type of potato I crave typically depends on what I’ve been eating recently and the mood I’m in. If I’m feeling healthy, I’ll opt for a sweet potato dish. If I’m feeling fancy or experimental, I’ll go find some purple or baby reds. When I’m feeling like a “big back”—or when I just need my potato to comfort me—that’s when baked, scalloped, or mashed potatoes come to the table. And if I’m feeling excited or playful, that’s when I want French fries, tater tots, or some other fried variation.

However, this week’s recipe isn’t any of those. There’s another potato preparation I haven’t mentioned—one that sits perfectly between excitement and comfort. When I need my potato dish to be as fun as a French fry but as wholesome as mashed potatoes, I roast them. I haven’t found a variation that doesn’t roast beautifully.

For this recipe, I’m using red potatoes, but it lends itself well to white, golden, and even purple varieties. Let this recipe serve as a guideline. Feel free to adjust, add, or subtract ingredients to your preferences. If you’re not the adventurous type, I assure you the recipe as written will excite and comfort you every time.

Roasted Red Potatoes

Ingredients

• Red potatoes, 2″ cubes – 1½ lbs
• Yellow onion, small dice – 2 oz
• Garlic, minced – ½ oz
• Fresh cilantro, rough chopped – ⅓ oz
• Lime juice, fresh if possible – 1 Tbsp
• Beef tallow (or high-temp oil of choice) – 2 oz
• Extra-virgin olive oil – to taste (TT)
• Kosher salt – to taste (TT)
• Coarse ground black pepper – to taste (TT)

Instructions

1. Preheat your oven to 400°F.
2. Place a cast-iron skillet or oven-safe pan in the oven as it preheats.
3. Coat the potatoes with a small amount of tallow.
4. Season with salt and pepper.
5. Add the seasoned potatoes to the preheated pan.
6. Make sure the flat, white sides of the potatoes face down whenever possible—this helps with color and crispiness.
7. Bake for 20 minutes.
8. Add diced onions and toss lightly.
9. Return the pan to the oven for 10 minutes.
10. Add the garlic and toss lightly again. The potatoes should be tender; be careful not to mash them.
11. Return the pan to the oven for the final 10–15 minutes.
12. Remove the potatoes from the oven and transfer to a mixing bowl.
13. Season with olive oil, lime juice, and fresh cilantro (reserving some for garnish).
14. Lightly toss with a large spoon or rubber spatula.
15. Plate and garnish with reserved herbs.

Serves: 4–6

As you head into the holidays, Eaters, remember that the beauty of food is in its simplicity. You don’t have to do anything fancy—just cook with love, share it with good people, and take a moment to breathe it all in. Whether it’s a perfectly roasted potato or a long conversation over leftovers, or a combination of the two, these are the moments that make it all worth it. Let your holidays be filled with family, fellowship, and amazing food. Until next time, keep cooking, keep laughing, and I’ll see you at the Peachtree City Farmers Market.