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Potato Cones, or Loaves

Potato cones are shaped potato balls brushed with egg and roasted with gravy from a roasting joint.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Potato Cones, or Loaves

Ingredients

Directions

Prepare

  1. Prepare the potatoes as you would for potato balls.

  2. Form the potatoes into balls or cone shapes.

Roast

  1. Brush the shaped potatoes with the beaten egg.

  2. Place them in a pan under a roasting joint that is cooking.

  3. Turn the potatoes occasionally to ensure even browning.

  4. Allow some gravy to drop onto the potatoes while they cook.

Serve

  1. Serve the potatoes alongside the meat on a separate dish.

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
Form the bulk of the dish, becoming fluffy inside and crisp on the outside when roasted.
Egg
Brushed on the shaped potatoes to help them brown and set a golden coating.
Gravy from roasting joint
Drips onto the potatoes as they cook, adding savory flavor and extra moisture to the surface.

The step that matters

Turning the potatoes occasionally. Turning exposes every side to the heat of the pan, so the browning is even and no side burns or stays pale.

“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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