Why it works: Potato and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and 1,608 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓
The recipe
Serves 4Ingredients
Directions
Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.
Halve any larger fingerling potatoes lengthwise so they cook evenly.
Pour the malt vinegar into a medium saucepan and add the potatoes, cut side down if halved.
Bring to a boil over medium-high heat, then reduce to a steady simmer and cook uncovered for 12 to 15 minutes, until a knife slides easily into the thickest potato.
Drain the potatoes in a colander and let them steam dry for 2 minutes.
Transfer the warm potatoes to a bowl, drizzle with the extra virgin olive oil and sprinkle with the coarse sea salt.
Toss gently until the potatoes are evenly coated, then serve warm.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Potato + vinegartop 11% of all pairsAroma overlapmoderateMentioned together1,608 recipes
Shared aroma: beta-damascenone (apple, rose).
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Potato + olivetop 4% of all pairsAroma overlapstrongMentioned together5,688 recipes
Shared aroma: 2-undecenal (sweet).
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Vinegar + olivetop 4% of all pairsAroma overlapmoderateMentioned together10,843 recipes
Shared aroma: isoamyl acetate (banana, fruity).
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Potato + malttop 11% of all pairsAroma overlapstrongMentioned together6 recipes
Shared aroma: beta-damascenone (apple, rose).
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Malt + vinegartop 16% of all pairsAroma overlapmoderateMentioned together27 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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