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New Potatoes

Boiled potatoes cooked in melted butter, then crisped until golden.

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 ↓

New Potatoes

Ingredients

Directions

Prepare

  1. Prepare and dry the potatoes.

  2. Place them in a pan with enough melted butter to cover the bottom.

  3. Toss the potatoes in the butter.

Cook and crisp

  1. Cover the pan with a lid.

  2. Cook until tender, about 1 hour.

  3. Remove the lid.

  4. Crisp the potatoes.

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

Potatoes
Supply the starchy body that cooks until tender and then crisps on the surface.
Melted butter
Conducts heat evenly across the pan and adds fat for browning and rich flavor.

The step that matters

Remove the lid. While covered, steam keeps the potato surfaces moist and soft. Uncovering lets that moisture escape so the surfaces can dry and brown in the butter.

“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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