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Baked New Potatoes

A simple oven-baked dish of new potatoes tossed with butter and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked New Potatoes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash and clean the new potatoes as you would for boiling.

  2. Place them in a flat saucepan with the butter.

Bake and serve

  1. Bake in a 400°F (200°C) oven, tossing occasionally.

  2. When done, add salt to taste.

  3. Serve as a vegetable or for garnishing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

New potatoes
Provide the starchy body of the dish, which becomes tender and creamy inside as it bakes.
Butter
Adds fat that coats the potatoes, encouraging browning and a rich flavour as they bake.

The step that matters

Bake in a 400°F (200°C) oven, tossing occasionally.. Tossing during baking spreads the butter over every surface and exposes all sides to the dry heat. This promotes even browning and stops the bottoms from scorching while the tops stay pale.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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