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Potato Ribbons

Thin potato strips fried in lard or ghee and seasoned with white pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and white pepper work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 157 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Potato Ribbons

Ingredients

Directions

Prepare

  1. Wash and dry the potatoes.

  2. Peel the potatoes in a spiral, making sure the strips are not too thin.

Fry and serve

  1. Drop the potato strips into hot lard, fat, or ghee.

  2. Season with white pepper.

  3. Serve with chops, steaks, or poultry.

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 + white peppertop 20% of all pairs
    Smell alikelow
    Cooked together157 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Potato + gheetop 22% of all pairs
    Smell alikelow
    Cooked together135 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Ghee + white peppertop 51% of all pairs
    Smell alikelow
    Cooked together5 recipes

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

What each ingredient does

Large potatoes
Their starch and moisture form the crisp, tender ribbons when fried.
Hot lard, fat, or ghee
Fat conducts heat quickly, frying the potato strips until golden and crisp.
White pepper
Adds a mild, sharp aroma to the fried potato strips.

The step that matters

Keeping the strips thick enough. Thin strips have too little internal moisture and dry out or burn before they cook through. Strips that are not too thin stay tender inside while the outside crisps.

Swap the white pepper

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

  1. Garlicfits better
  2. Turmericfits better
  3. Cuminfits better
  4. White pepperthe original

Fit is the average pairing score against potato, ghee. 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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