Name: Boiled Potatoes
Ingredients: Garnet potatoes; White Fountain potatoes; Early Rose potatoes; Peach-Blows potatoes; Prince Alberts potatoes

Why it works: Potato and peach share more aroma than cooks usually use. They rank in the top 14% of all ingredient pairs, and cooks put them together in 71 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Boiled Potatoes

Ingredients

Directions

For Garnet, White Fountain, and Early Rose potatoes, place them in boiling water and cook until tender.
For Peach-Blows and Prince Alberts, start them in cold water and bring to a boil.
Once cooked, drain the water immediately and let the potatoes dry for a few minutes.

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 + peachtop 14% of all pairs

Smell alikestrong

Cooked together71 recipes

Shared aroma: beta-damascenone (apple, rose).
Rose + peachtop 16% of all pairs

Smell alikelow

Cooked together82 recipes

Shared aroma: beta-damascenone (apple, rose).
Potato + rosetop 27% of all pairs

Smell alikelow

Cooked together56 recipes

Shared aroma: beta-damascenone (apple, rose).