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Potato Turnovers

Potato turnovers made with mashed potatoes, capers, olives, and herbs, wrapped in egg roll skins and fried.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Potato Turnovers

Time2 to 3 minutes on each side

Ingredients

Directions

Prepare the filling

  1. Place the potatoes in a large saucepan filled with cold water to cover. Add the salt and cook, partially covered, for 25 to 30 minutes, or until a knife pierces a potato easily.

  2. Drain, reserving 1 cup of the cooking liquid, and let the potatoes cool.

  3. Peel them and return them to the pot.

  4. Using a masher or a ricer, mash the potatoes until smooth.

  5. Add enough of the reserved cooking liquid to obtain a thick puree.

  6. Stir in the olive oil, onion, capers, olives, parsley, pepper flakes, and black pepper until well blended.

  7. Line a baking sheet with paper towels. Set aside.

Shape the turnovers

  1. Separate the egg roll skins and place them on a clean surface.

  2. Place 1/4 cup of the potato mixture in the center of each egg roll skin. Fold over to make a triangular-shaped turnover. Seal the edges with water.

Fry and serve

  1. Into a medium skillet, pour oil to a depth of 1/2 inch. Heat it over medium heat to 325°F, or until a piece of egg roll skin sizzles slowly when added. (If the oil is too hot, the dough will cook before the filling is heated through.)

  2. Carefully set one batch at a time in the oil. Fry until golden brown, 2 to 3 minutes on each side.

  3. Drain well on paper towels. Serve immediately with lemon wedges. Repeat to cook the remaining turnovers.

Nutrition, whole recipe (rough)

435Calories
13 gProtein
20 gFat
55 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Egg Roll1 large egg (50g)78
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Olive1 large (4g)4
Capers1 tbsp (9g) drained2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Capers + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together1,550 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Olive + caperstop 3% of all pairs
    Smell alikestrong
    Cooked together1,688 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Russet potatoes
Starchy base that mashes into a thick, smooth filling that holds its shape inside the skin.
Olive oil
Adds fat and richness, giving the filling a smoother, silkier mouthfeel.
Capers
Bring briny acidity that cuts through the richness of the potato filling.
Olives
Add salty, briny flavor and a savory note to the filling.
Egg roll skins
Wheat-based wrapper that turns crisp and golden when fried, sealing in the filling.

The step that matters

Keep the frying oil at 325°F. If the oil is too hot, the skin browns and sets before the potato filling heats through, leaving a cold center. Oil that is too cool lets the wrapper absorb grease and turn heavy.

Swap the onion

How well each one fits the dish's main ingredients (potato, olive, capers, parsley, pepper, egg, lemon):

  1. Shallotfits better
  2. Chivefits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against potato, olive, capers, parsley, pepper, egg, lemon. 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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