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Duchesse Potatoes

A fried potato dish made by grating boiled potatoes, mixing with baking powder, eggs, and salt, then frying spoonfuls in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Duchesse Potatoes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

  1. Grate the potatoes.

  2. Lightly stir in the baking powder, eggs, and salt with a fork.

  3. Drop spoonfuls into boiling lard.

  4. Fry until the balls are a rich 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 + 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
Provide the starchy bulk that makes up the body of the balls.
Baking powder
Releases gas when heated, puffing the balls to make them light inside.
Eggs
Bind the grated potato so the mixture holds together when dropped into fat.

The step that matters

Frying in boiling lard. The fat must be hot enough to set the outside quickly. This seals the surface, helps the balls keep their shape, and lets the baking powder lift the interior before the centre becomes greasy and dense.

“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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