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Fried Potatoes

Thin slices of boiled potatoes fried in lard with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fried Potatoes

Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Potatoes

Oven, in the book's wordsA moderately quick oven

Ingredients

Directions

Prepare

  1. Slice cold boiled potatoes into thin slices.

  2. Heat 1 tablespoon of lard in a frying pan until very hot.

Fry

  1. Add the potato slices and sprinkle with salt and pepper.

  2. Cook until nicely browned on one side, then turn them over.

  3. Cook over a very hot fire to prevent them from absorbing the fat.

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.

Photo for illustrative purposes only · Contact us to use it

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Cold boiled potatoes
Form the main body of the dish, turning crisp and browned on the outside while staying tender inside.
Lard
Conducts heat to brown the potato slices and adds richness and flavour to the surface.

The step that matters

Cook over a very hot fire. High heat sears the outside of the potato slices quickly, forming a browned crust that limits how much fat they soak up. Cooking slowly lets the slices absorb more grease and turn soggy.

“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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