Why it works: Potato and rosemary match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 708 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓
The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Parboil the potatoes 15 minutes.
Preheat oven to 450.
Drain potatoes and let cool for a few minutes.
Using all the butter, coat the bottom and sides of a shallow pan.
Roast and serve
Toss potatoes, bacon, olive oil, seasonings and rosemary together and put into shallow pan.
Roast, turning often until potatoes are crisp.
Sprinkle with parsley and serve hot.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
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 aroma chemistry they share, and how many recipes mention both.
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Potato + rosemarytop 3% of all pairsAroma overlapstrongMentioned together708 recipes
Shared aroma: beta-damascenone (apple, rose).
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Olive + rosemarytop 3% of all pairsAroma overlapstrongMentioned together2,489 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Rosemary + peppertop 3% of all pairsAroma overlapstrongMentioned together2,324 recipes
Shared aroma: estragole (anise, licorice).
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Potato + olivetop 4% of all pairsAroma overlapstrongMentioned together5,688 recipes
Shared aroma: 2-undecenal (sweet).
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Potato + peppertop 5% of all pairsAroma overlapstrongMentioned together8,303 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
What each ingredient does
- New potatoes
- Provide the starchy interior that turns soft and fluffy while the outside crisps.
- Unsalted butter
- Adds richness and helps the pan surface brown the potatoes.
- Bacon
- Adds fat and savory, smoky flavor that seasons the potatoes as they roast.
- Extra virgin olive oil
- Conducts heat and carries fat to the potato surfaces, promoting browning and crispness.
- Fresh rosemary
- Contributes a resinous, herbal aroma to the potatoes.
The step that matters
Drain potatoes and let cool for a few minutes. Surface moisture left after parboiling turns to steam in the hot oven and prevents crisping. Letting the potatoes dry and cool briefly helps the oil and fat form a crisp, browned crust.
“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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