Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Fried Potatoes.— No. I.
Ingredients
Directions
Boil and slice the potatoes.
Heat some dripping in a frying pan.
Dust a little flour over the potatoes and fry them.
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.
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Potato + flourtop 15% of all pairsSmell alikemoderateCooked together5,355 recipes
Shared aroma: isobutyraldehyde (malty, green).
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; boiling first makes them tender enough to slice and fry.
- Dripping
- Provides fat for frying, carrying heat evenly and adding flavour and golden browning to the potatoes.
- Flour
- A light dusting helps the potato surfaces brown and crisp while frying.
The step that matters
Dust a little flour over the potatoes and fry them. Too much flour or wet potatoes will steam rather than crisp, and the coating can burn if the fat is too hot. Pat the slices dry and dust lightly so the starch sets into a crisp, browned surface.
“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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