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Fried Potatoes

Fried potatoes are thinly sliced potatoes fried in butter or dripping until golden and salted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fried Potatoes

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 ↓

Fried Potatoes

Ingredients

Directions

Prepare

  1. Peel and slice the potatoes into thin, even slices.

  2. Heat butter or dripping in a frying pan until hot.

Fry and serve

  1. Add the potatoes and fry until golden brown on both sides.

  2. Once crisp, remove the potatoes and place them on a cloth to drain excess grease.

  3. Sprinkle with coarse sea salt and serve hot.

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 + 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

Potatoes
Provide the starchy body that fries to a crisp golden exterior with a soft interior.
Butter or dripping
Conducts heat to the potato slices and adds fat that promotes browning and flavor.

The step that matters

Heat the fat until hot before adding the potatoes. Potatoes added to fat that is not hot enough absorb more oil and steam rather than fry, so they turn greasy and pale instead of crisp and golden.

“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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