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Queen Potatoes

Fried potatoes coated in beaten egg, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Queen Potatoes

Ingredients

Directions

Prepare

  1. Boil the potatoes until very firm.

Fry and serve

  1. Dip the firm potatoes into the beaten egg.

  2. Drop the egg-coated potatoes into a kettle of hot fat.

  3. Fry until brown.

  4. Serve covered with a napkin.

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 + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Potatoes
Boiling until very firm gives a sturdy core that holds its shape during frying.
Egg
Forms a coating that sets when fried, giving the potatoes a crisp, golden shell.

The step that matters

Boiling the potatoes until very firm. If the potatoes are still soft, they can break apart or absorb too much fat when dropped into the hot oil. Boiling them until very firm helps them hold their shape and keeps the coating intact during frying.

“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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