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Fried Potatoes, No. 1

Fried potatoes are sliced boiled potatoes fried in fat and butter, lightly salted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fried Potatoes, No. 1

Ingredients

Directions

Prepare

  1. Boil the potatoes in salted water until tender.

  2. Drain the boiled potatoes and cut them into thin slices.

Fry

  1. Drop the sliced potatoes into boiling fat and fry for 5 minutes.

  2. Remove the fried potatoes with a skimmer, drain, and lightly sprinkle with salt.

  3. Alternatively, cook in a hot frying pan with melted butter for about 10 minutes, stirring occasionally.

Serve

  1. Serve the fried potatoes on a hot dish.

Recipe from a historical cookbook (Internet Archive).

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.

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. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Potatoes
Form the main body of the dish, becoming tender when boiled and crisp when fried.
Boiling fat
Conducts heat quickly to brown and crisp the potato slices.
Butter
Adds richness and browning when used in the frying pan method.

The step that matters

Drop the sliced potatoes into boiling fat and fry for 5 minutes.. The fat must be hot enough when the slices go in; otherwise the potatoes absorb extra fat and turn greasy instead of crisp.

“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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