"The answer, according to Brett Reichler, director of operations at Gallaghers Steakhouse in New York City, is a no-brainer: fat-roasted potatoes. Reichler spoke to Tasting Table about what goes into making the absolute best prime rib. While nailing the taste and texture of the meat is non-negotiable, according to him, the side dish is a huge part of the prime rib experience. And if steak and potatoes are a match made in heaven - prime rib and fat-roasted potatoes are a cosmic upgrade."
"As it turns out, the pairing works at a nutrition level in multiple different ways. Potatoes contain what's called resistant starch, which is digested similarly to fiber. The slowed digestion limits how much cholesterol your body absorbs and reduces blood sugar spikes, while the Vitamin A in sweet potatoes can help absorb more of the iron from red meat - encouraging you to wipe your plate clean."
Fat-roasted potatoes offer a textural and flavorful match for prime rib, delivering a crisp, caramelized exterior and a buttery, tender interior that complements marbled meat. Roasting potatoes in the steak's rendered fat intensifies savory flavor and creates a harmonious pairing that enhances the dining experience. Potatoes provide resistant starch that slows digestion, limiting cholesterol absorption and reducing blood sugar spikes. Sweet potatoes add Vitamin A, which can boost iron absorption from red meat. Alternative sides can be elevated to the same premium level, for example by enriching mashed potatoes with cream and cheese to create Pommes Aligot.
Read at Tasting Table
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