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Fried Potatoes

Fried potatoes are sliced boiled potatoes seasoned with salt and pepper, fried in dripping or oil until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fried Potatoes

Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Potatoes

Ingredients

Directions

Prepare

  1. Slice the cold boiled potatoes.

  2. Season with coarse sea salt and black pepper.

Fry

  1. Heat a frying pan with enough dripping to cover the bottom.

  2. Brown the potato slices on both sides.

  3. Keep the fried potatoes hot until all are cooked.

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.

Photo for illustrative purposes only · Contact us to use it

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 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

Cold boiled potatoes
Provide the starch that fries to a crisp, browned exterior with a soft interior.
Dripping (or oil)
Conducts heat to the potato surfaces and fries them to a golden brown.

The step that matters

Browning the potato slices on both sides. Cold boiled potatoes are already cooked, so the goal is only to brown the surface. Frying over steady heat in enough fat drives off surface moisture and caramelises the starch, giving colour and crispness. Crowding the pan or too little heat steams the slices instead.

“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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