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Chopped Potato

Pan-fried potatoes sautéed with butter and coarse sea salt.

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

Chopped Potato

Ingredients

Directions

Prepare

  1. Chop cold boiled potatoes finely.

  2. Add a little butter and coarse sea salt.

Cook and serve

  1. Place the mixture in a well-buttered frying pan.

  2. Cook on the stove until it browns slowly.

  3. Invert onto a large plate to serve.

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. 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

Cold boiled potatoes
Provide the starchy body of the dish that crisps and browns on the pan surface.
Butter
Adds fat for browning and richness, and keeps the potatoes from sticking to the pan.

The step that matters

Cook on the stove until it browns slowly. Low, steady heat lets the surface develop a deep golden crust through browning while the interior heats through. Rushing with high heat can scorch the butter and leave the crust burnt before it sets.

“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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