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Broiled Potatoes

Broiled potatoes are boiled, sliced, broiled until browned, then seasoned with sea salt and melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Potatoes

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 ↓

Broiled Potatoes

Ingredients

Directions

Prepare

  1. Boil the potatoes until tender.

  2. Let them cool.

  3. Slice the potatoes lengthwise.

Broil and finish

  1. Place the slices on a toaster or fine wire broiler over a hot fire.

  2. Broil until browned.

  3. Remove from heat.

  4. Sprinkle with coarse sea salt.

  5. Pour melted butter over the top.

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 + 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 starchy base that cooks through and becomes tender after boiling.
Melted butter
Adds fat and richness that carries flavor over the browned surface.

The step that matters

Broil until browned. The slices are already cooked, so the broiling only needs to brown the surface. Watching closely prevents scorching, since sugars in the potato surface darken quickly over direct, intense heat.

“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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