I don’t make enough side dishes here on The Gluttonous Geek. They’re not always of note in stories. I think they have the potential to be iconic, though. Funnily enough, today’s dish is iconic because other side dishes were overlooked. I’m talking about the side dish from Red Dead Redemption 2.
Click here to skip to the Red Dead Redemption 2’s Side Dish recipe.
A Side Dish of Many Names
Red Dead Redemption 2 is honestly one of my favorite video games. The crazy thing, though? I’ve never actually played it. I am GARBAGE when it comes to shooter game mechanics! Luckily my husband was more than happy to volunteer himself as tribute and played through this epic tale following outlaw Arthur Morgan trying to do right during the decline of the Wild West. And it is epic. Between beautiful cinematics and visuals, on-point writing and character development, and just downright interesting mechanics, RDR2 is not just a game. It’s a work of art.
However, one of my favorite parts is how each saloon features a different menu with regional cuisine—for example, the Lamb’s Fry with Boiled Potatoes and Peas from Valentine’s Smithfield’s Saloon.
Or the Fried Catfish with Greens and Boiled Beans from Lemoyne’s bayou town of Rhodes.
And, of course, Blackwater Saloon’s Prairie Roast Chicken wouldn’t be complete without some mashed potatoes, green beans, and gravy.
Is your mouth still watering? How about some prime rib with potatoes dauphinoise and spring salad, lamb’s heart with boiled cabbage, and roast beef with corn and glazed carrots?
When I came up with this recipe, I couldn’t find a single article noticing this subtle misnaming of the Side Dish. I can’t say that I blame RDR2’s developers when they already produced one of the most expensive video games in history.
Red Dead Redemption came out in 2018. It’s been four years, and ya’ll never noticed. This fact tells me you nerds are not eating enough vegetables to know the difference. Maybe after tasting this dish, you will.
Boiled & Fried
A Saloon’s only going to have so many available stove burners, so simplicity and a single pan are key. Potatoes and peas also differ significantly in composition and thus cook time. So with that, I combined my favorite techniques for each ingredient.
First, I boiled and then fried my baby gold potatoes in a 12-inch cast-iron skillet with butter and apple cider vinegar like my Dragonlance-themed Otik’s Spiced Potatoes recipe. Doing it this way will make those spuds fork-tender and give it just the right amount of browning.
Then I added frozen peas and deglazed the skillet to cook in the remaining fond with some mint, much like my Bridgerton pea recipe. But then I added the herbs featured in Red Dead Redemption 2: thyme, sage, and oregano.
Of course, every side dish needs an entree on the side. That’s why I also made blackened catfish, roast chicken, and lamb’s fry to go along with it. Stay tuned to the next post to get the recipes for these savory delights!
Sing for your Supper!
If you plan to cook the recipe off the site, keep scrolling. However, while access to recipes on the blog will always be free, I also have printable PDF recipe cards and thematic cook-along Spotify playlists as rewards for those who choose to support the blog.
The printable recipe card and playlist for this Side Dish inspired by Red Dead Redemption 2 will be available as a $2 donor reward on my Ko-Fi page until the next post goes up.
You can instead join my Patreon community at the “Sing for your Supper” level ($1/month) for access to the playlists or the “It’s All in the Cards” level ($5/month) or higher for access to ALL of my blog recipe cards and playlists. To get you started, patrons of all reward tiers receive a welcome gift of my Lord of the Rings recipe cards and playlists from January 2019.
Equipment: Stovetop, large skillet, mixing bowl, aluminum foil, cutting board, and a kitchen knife.
- 1 and 1/2 baby gold potatoes, halved
- 4 Tb unsalted butter1 cup frozen peas
- 1 tsp dried mint
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp ground sage
- 2 and 1/2 Tb apple cider vinegar
- kosher salt
- Combine the herbs in a separate dish and set it aside. Prepare and measure your other ingredients.
- Add the potatoes, vinegar, a pinch of kosher salt, and half of the butter to the skillet. Cover with cold water, set the skillet over a medium-high flame, and set a timer for 20-25 minutes.
- Raise the heat to high and boil another 7-10 minutes until the pan is almost dry except for a butterfat sheen.
- Reduce the heat to medium and flip the potatoes so that they are cut-side down on the skillet.
- Cook for 3 minutes, then start transferring the deep golden brown potato halves to a mixing bowl. Cover the bowl with foil in between batches to keep the contents warm.
- Once the skillet is empty, add the peas and a 1/4 cup of water. Allow to simmer until a thin sheer of water remains. Add the remaining butter.
- Once melted, stir in the herbs and cook for 2-3 minutes. Transfer to the bowl of potatoes, toss with a few pinches of kosher salt. Cover to keep warm until serving.