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Broiled Potatoes

Broiled potatoes are sliced boiled potatoes coated in butter and breadcrumbs, then broiled and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Broiled Potatoes

Why it works: Parsley and pepper 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 ↓

Broiled Potatoes

Ingredients

Directions

Prepare

  1. Cut cold boiled potatoes into 1-inch thick slices.

  2. Dip the slices into melted butter.

  3. Dip the slices into fine bread crumbs.

Cook

  1. Place the coated slices in a double broiler.

  2. Broil over a fire that is not too hot.

  3. Toast the slices until delicately brown.

Season and serve

  1. Season the slices with salt and pepper.

  2. Season the toasted slices with butter.

  3. Arrange the toasted slices on a hot dish.

  4. Garnish the slices with parsley.

  5. Serve the slices on a hot dish.

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. Parsley + peppertop 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. 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

Cold boiled potatoes
Form the body of the dish, holding their shape under the crumb coating.
Melted butter
Carries the bread crumbs and adds richness and browning to the surface.
Fine bread crumbs
Form a crisp coating that browns when toasted.

The step that matters

Toast the slices until delicately brown. Gentle heat lets the crumb coating and butter brown slowly through Maillard browning without scorching. A fire that is too hot would burn the crumbs before the potato warms through.

Swap the potato

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

  1. Carrotfits better
  2. Shallotfits about as well
  3. Capsicumfits about as well
  4. Potatothe original

Fit is the average pairing score against butter, bread, parsley, pepper. 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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