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Potatoes Fried with Parsley

Fried potatoes seasoned with butter, parsley, pepper, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potatoes Fried with Parsley

Ingredients

Directions

Cook the potatoes

  1. Scrape and boil the potatoes until tender, then let them cool.

Fry and serve

  1. Melt the butter in a frying pan over medium heat.

  2. Add the cooled potatoes to the pan and fry until they are a pale gold color.

  3. Add the chopped parsley about 5 minutes before serving.

  4. Sprinkle with pepper and coarse sea salt before serving.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Potatoes
Provide the starchy base that softens when boiled and browns lightly in the butter.
Butter
Adds fat for frying and a rich flavor, helping the potatoes turn golden.
Parsley
Adds fresh herbal aroma and a bright green color at the end.

The step that matters

Let the boiled potatoes cool before frying. Cooled potatoes have a drier surface and firmer structure, so they fry to a golden crust instead of breaking apart or steaming in the pan.

Swap the potato

How well each one fits the dish's main ingredients (butter, parsley, pepper):

  1. Carrotfits better
  2. Shallotfits about as well
  3. Potatothe original
  4. Capsicumfits about as well

Fit is the average pairing score against butter, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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