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German Potatoes

German Potatoes are sliced potatoes fried in fat and seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

German Potatoes

Ingredients

Directions

Prepare

  1. Peel the potatoes and cut them into ½-inch cubes.

  2. Heat a small amount of fat in a frying pan over medium heat.

Cook

  1. Add the potato cubes and sauté until golden brown.

  2. Season with salt and pepper to taste.

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 cut surfaces brown.
Fat for frying
Conducts heat to the potatoes and promotes browning on their cut surfaces.

The step that matters

Sauté until golden brown. Cook the cubes in a single layer over steady medium heat without crowding. Crowding traps steam, so the potatoes soften rather than browning and crisping.

“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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