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Potato Croquettes

A fried potato patty coated in breadcrumbs, served with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Potato Croquettes

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Croquettes

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the potato

  1. Boil the potatoes in salted water until tender.

  2. Peel the potatoes and pass them through a sieve.

  3. Add butter, salt, and pepper to the mashed potatoes.

Shape and coat

  1. Roll the mixture into croquettes on a floured surface.

  2. Dip each croquette in beaten egg and coat with bread crumbs.

Fry and serve

  1. Fry in butter until golden brown.

  2. Serve garnished with fried parsley.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Potatoes
Form the bulk of the croquettes and give them a soft, moist interior.
Butter
Adds richness and flavor to the mash and helps the surface brown when fried.
Flour
Lightly dusts the mixture so it can be shaped without sticking.
Egg
Binds the coating so the bread crumbs adhere to the croquettes.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Frying in butter until golden brown. Butter browns quickly and can burn before the croquette heats through. Moderate heat lets the crust turn golden while the warm interior stays soft and cooked.

Swap the potato

How well each one fits the dish's main ingredients (butter, pepper, flour, egg, bread, parsley):

  1. Shallotfits better
  2. Chivefits better
  3. Leekfits better
  4. Potatothe original

Fit is the average pairing score against butter, pepper, flour, egg, bread, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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