Skip to main content
Main

Potatoes Saute

Sautéed potatoes fried in dripping and butter with lemon, parsley, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Potatoes Saute

Ingredients

Directions

Prepare the potatoes

  1. Cut cold potatoes into strips, not too thin.

Fry

  1. Heat dripping in a frying pan until very hot.

  2. Add potatoes and fry until pale in color.

  3. Place the fried potatoes on a hot dish.

Finish and serve

  1. Melt butter in a saucepan. Season the melted butter with lemon juice, parsley, pepper, and salt.

  2. Pour the seasoned butter mixture over the potatoes and serve very hot.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  5. 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

Potatoes
Form the main body of the dish, becoming crisp outside and tender inside when fried.
Dripping
Fat that conducts heat well at high temperature, browning the potato strips evenly.
Butter
Adds richness and a rounded flavor to the finishing sauce poured over the potatoes.
Lemon juice
Adds acidity that brightens the buttery flavor of the finishing sauce.

The step that matters

Heat the dripping until very hot before adding potatoes. Potatoes added to fat that is not hot enough absorb more oil and steam rather than fry, leaving them greasy and soft instead of crisp and golden.

Swap the potato

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

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

Fit is the average pairing score against butter, lemon, 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.

More sautéed potatoes recipes

with Lemon and Parsley 3 See all 38 →

You might also like

Potato CroquettesPotato Croquettes255 recipesLemon SauceLemon Sauce236 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipes