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Garlic Butter Soy Potatoes

Potatoes cooked in butter, garlic, soy sauce, and chicken stock.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Garlic and olive are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Garlic Butter Soy Potatoes

Timeabout 4 minutes

Ingredients

Directions

Make the garlic oil

  1. In a pressure cooker over high heat, sauté the minced garlic with the olive oil until crispy and golden brown. Do not burn.

Pressure cook

  1. Quickly add the chicken stock and the rest of the ingredients into the pressure cooker.

  2. Lock the lid in place and bring the pressure to high.

  3. Maintain the pressure and cook for about 4 minutes.

  4. Release the pressure with the quick release.

  5. Remove the lid, tilting it away from you to release the excess steam.

  6. Check the potato for doneness.

Finish and serve

  1. Season with salt and pepper and serve.

Nutrition, whole recipe (rough)

566Calories
37 gProtein
29 gFat
40 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
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. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  2. Garlic + potatotop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Potato + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together6,458 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Garlic + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  5. Potato + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together2,756 recipes

    Shared aroma: (z)-4-decenal (green, must).

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 softens under pressure and absorbs the stock and butter flavour.
Unsalted butter
Adds richness and fat that carries flavour and gives a smooth texture.
Garlic
Provides the aromatic base, and browning it in oil builds savoury flavour.
Soy sauce
Adds savoury depth and umami, and some colour to the sauce.
Chicken stock
Supplies the liquid needed to build pressure and cook the potatoes through.

The step that matters

Sautéing the garlic. Garlic burns quickly and turns bitter once it darkens too far. Stop when it is golden, since residual heat keeps cooking it and scorched garlic spoils the whole dish.

Swap the potato

How well each one fits the dish's main ingredients (butter, garlic, chicken, sauce, olive, pepper):

  1. Tomatofits better
  2. Capsicumfits about as well
  3. Onionfits about as well
  4. Potatothe original

Fit is the average pairing score against butter, garlic, chicken, sauce, olive, 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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