Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and 9,023 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
BBQ Lovers Potatoes
Ingredients
Directions
Tear off two fairly large sheets of aluminum foil (approx. 36" each), and lay one horizontally with the other one on top going vertically. Spray both sheets very well with cooking spray.
Place half of the sliced potatoes in the centre of the two sheets of foil. Put half of the sliced onions on top of the potatoes. Drizzle olive oil over the potatoes and onions, and dot with little pieces of margarine. Sprinkle salt and pepper to taste. Make a second layer by repeating the above directions.
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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 + oniontop 3% of all pairsAroma overlapmoderateMentioned together9,023 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Potato + olivetop 7% of all pairsAroma overlapmoderateMentioned together6,458 recipes
Shared aroma: 2-undecenal (sweet).
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Onion + olivetop 8% of all pairsAroma overlapmoderateMentioned together29,779 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Potato + peppertop 9% of all pairsAroma overlapmoderateMentioned together8,305 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Onion + peppertop 11% of all pairsAroma overlapmoderateMentioned together68,474 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
Flavor stand-ins for the onion
How well each one fits the dish's main ingredients (potato, olive, pepper):
- Capsicumbetter flavor fit
- Tomatobetter flavor fit
- Spinachbetter flavor fit
- Onionthe original
Fit is the average pairing score against potato, olive, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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