Why it works: Milk and pepper are a kitchen classic. They rank in the top 22% of all ingredient pairs, and 26,984 recipes mention both. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓
Fried Raw Potatoes
Ingredients
Directions
Fry the potatoes
Peel half a dozen medium-sized potatoes evenly.
Cut them into slices as thin as an egg shell, from breadth not length.
Put a tablespoonful each of butter and sweet lard into the frying pan.
When the butter and lard boil, add the sliced potatoes, sprinkling salt and pepper.
Cover with a tight-fitting lid and let the steam partly cook them.
Remove the lid and fry until a bright gold color, shaking and turning them carefully to brown evenly.
Serve very hot.
For cold cooked potatoes, slice a little thicker and fry with the same recipe.
Make scalloped potatoes
(Scalloped Potatoes) Peel and slice raw potatoes thin, as for frying.
Butter an earthen dish, layer potatoes, season with salt, pepper, butter, a bit of onion chopped fine if liked, sprinkle a little flour.
Add another layer of potatoes and seasoning, continuing until the dish is filled.
Just before putting into the oven, pour a quart of hot milk over.
Bake three-quarters of an hour.
Cold boiled potatoes may be cooked the same; it requires less time to bake them.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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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Milk + peppertop 22% of all pairsAroma overlapmoderateMentioned together26,984 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes (in the method)
- Form the main body of the dish, cooking into tender slices that brown on the outside.
- Butter (in the method)
- Adds fat for frying and richness, helping the slices brown evenly and taste savoury.
- Sweet lard (in the method)
- Provides frying fat with a high cooking temperature, helping the potato slices crisp and brown.
- Milk
- Adds moisture and richness that cooks into the layers, softening the potatoes in the scalloped dish.
- Flour (in the method)
- Sprinkled between layers, it thickens the milk and helps bind the scalloped potatoes.
The step that matters
Covering the pan to steam the potatoes before uncovering. Steam partly cooks the thin slices through so they can then brown without burning. Keeping the lid on the whole time or cooking too hot can leave them raw inside or scorched outside.
“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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