Name: Potatoes, Fried
Ingredients: raw potatoes; lard; chopped parsley; chives

Why it works: Potato and chive work together. They rank in the top 2% of all ingredient pairs, and cooks put them together in 611 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Potatoes, Fried

Ingredients

raw potatoes
lard
chopped parsley
chives

Directions

Wash, peel, and cut the potatoes into various shapes, such as almonds or pigs of orange.
Soak the cut potatoes in water and then dry them with a cloth.
Place the dried potatoes in a wire frying basket.
Heat lard in a pot until boiling and fry the potatoes until they are a nice light brown and soft inside.
Sprinkle with chopped parsley and chives if desired.

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.

Potato + chivetop 2% of all pairs

Smell alikemoderate

Cooked together611 recipes

Shared aroma: decanal (soap, orange peel).
Parsley + chivetop 3% of all pairs

Smell alikestrong

Cooked together2,150 recipes

Shared aroma: coumarin (sweet, hay).
Potato + parsleytop 5% of all pairs

Smell alikemoderate

Cooked together2,855 recipes

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