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Potatoes, Rolled

Rolled boiled potatoes mixed with butter, sherry, and eggs, baked and served with a light wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Potatoes, Rolled

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the potato roll

  1. Mash the boiled potatoes well and flavor with grated nutmeg.

  2. Beat in the clarified butter, sherry, and egg yolks until combined.

  3. Shape the mixture into a roll and brush with beaten egg.

  4. Sprinkle fine bread crumbs evenly over the roll.

Bake and make the sauce

  1. Bake in a well-buttered dish at 400°F (200°C) until nicely browned, about 30 minutes.

  2. For the sauce, beat the egg yolk and mix with light wine, sugar, and grated nutmeg.

  3. Whisk the mixture over low heat until it begins to thicken, then remove from heat and serve immediately.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 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

Boiled potatoes
Form the bulk of the roll, with dry, floury starch giving a light, soft body.
Clarified butter
Adds richness and fat, helping the roll taste rich and brown evenly.
Egg yolks
Bind the mashed potato mixture and add richness to the roll.
Egg (beaten, for brushing)
Forms a glossy surface that helps the crumbs stick and brown.
Egg yolk (for sauce)
Thickens the light wine sauce as it gently heats, giving it body.

The step that matters

Whisking the sauce over low heat. Egg yolks thicken through gentle heat and can scramble if overheated. Low heat and constant whisking keep the sauce smooth, so it should be removed as soon as it begins to thicken.

Swap the potato

How well each one fits the dish's main ingredients (butter, sherry, egg, bread, sauce, wine, sugar):

  1. Capsicumfits better
  2. Shallotfits better
  3. Tomatofits better
  4. Potatothe original

Fit is the average pairing score against butter, sherry, egg, bread, sauce, wine, sugar. 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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