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To Broil Boiled Potatoes

Potatoes boiled until tender, then broiled over fire with meat drippings until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Potato and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 786 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

To Broil Boiled Potatoes

Ingredients

Directions

Boil and grill

  1. Boil the potatoes until just tender.

  2. Place them on a grill over a clear fire.

  3. Turn the potatoes frequently until they are nicely browned all over.

  4. Serve hot, ensuring they do not become too hard.

Brown under meat

  1. For browning under meat, place boiled potatoes in a dish on a dripping pan.

  2. Baste them occasionally with meat drippings until both sides are browned evenly.

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 + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Potatoes
Form the main body of the dish, becoming tender inside while the outside browns.
Meat drippings
Add fat and flavour, and help the potato surface brown evenly when basted.

The step that matters

Turning and basting for even browning. Potato surfaces brown through the Maillard reaction, which needs dry, hot surface contact. Turning often and basting with fat spreads heat and colour evenly, while leaving them too long can dry and harden the outside.

“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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