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Almond Potatoes

Almond Potatoes are potato croquettes coated in grated cheese and blanched almonds, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and almond work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 337 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Almond Potatoes

Ingredients

Directions

Prepare

  1. Prepare a potato mixture for croquettes and add 4 oz of grated cheese.

  2. Form the mixture into balls.

Coat

  1. Coat the balls with the beaten egg.

  2. Toss the coated balls in shredded blanched almonds.

Fry and serve

  1. Fry in hot oil until golden brown.

  2. Serve in paper cases.

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 + almondtop 10% of all pairs
    Smell alikemoderate
    Cooked together337 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Potato + cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together959 recipes

    Shared aroma: sotolon (curry, maple).

  3. Cheese + almondtop 23% of all pairs
    Smell alikemoderate
    Cooked together284 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

  4. Egg + almondtop 25% of all pairs
    Smell alikemoderate
    Cooked together12,645 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Potato mixture
Forms the body of the croquettes, holding their shape around the filling.
Grated cheese
Adds richness and flavor, and helps bind the potato mixture.
Beaten egg
Acts as a binder and glue that helps the almonds adhere to the balls.
Shredded blanched almonds
Forms a crisp, golden coating that adds crunch and nutty flavor.

The step that matters

Fry in hot oil until golden brown. If the oil is not hot enough, the croquettes absorb excess oil and turn greasy, while the coating may not brown or crisp properly. Keeping the oil hot and frying until golden gives a crisp exterior and a hot interior.

Swap the almond

How well each one fits the dish's main ingredients (potato, cheese, egg):

  1. Beansfits better
  2. Walnutfits better
  3. Peanutfits better
  4. Almondthe original

Fit is the average pairing score against potato, cheese, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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