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Potatoes, Saute

Sautéed potatoes made by cutting new potatoes thin, cooking in butter or dripping until lightly browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Potatoes, Saute

Ingredients

Directions

  1. Peel the potatoes and cut them into thin slices.

  2. Melt the butter or dripping in a skillet over medium heat.

  3. When hot, add the potatoes and cook until they are light brown.

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

New potatoes
Starch provides the main body of the dish, and their thin slices cook through and brown on the surface.
Butter or dripping
Fat conducts heat evenly across the skillet and adds richness and flavor to the potatoes.

The step that matters

Cooking the potatoes until light brown. Medium heat lets the slices cook through and develop color gradually. Too high a heat can scorch the fat and surface before the centers soften.

“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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