Why it works: Potato and canola oil work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 268 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
The Baked Potato
Ingredients
Directions
Prepare
Preheat oven to 350°F.
Poke holes in the potato with a fork.
Coat the potato with a little oil.
Sprinkle kosher salt over the potato.
Place the potato directly on the middle rack of the oven. Avoid using foil.
Bake and check
Bake for about an hour.
Check doneness by squeezing; if the skin is crunchy and the inside is soft, it's ready.
If in a hurry, microwave on high for a couple minutes, then finish in oven.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 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.
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.
-
Potato + canola oiltop 15% of all pairsSmell alikemoderateCooked together268 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Russet potato
- Starchy flesh becomes fluffy and soft as it bakes, forming the main body of the dish.
- Canola oil
- Thin coating that helps the skin crisp and brown in the oven heat.
- Kosher salt
- Seasons the skin and seasons the crisp exterior as it bakes.
The step that matters
Check doneness by squeezing. Potatoes can look done while the centre is still firm. A soft interior with a crisp skin shows the starch has gelatinised and the skin has dried, so pressing gently is the reliable test.
“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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