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Potatoes, Hollandaise

Potatoes served warm, tossed with Hollandaise sauce, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potatoes, Hollandaise

Ingredients

Directions

Prepare

  1. Peel and cut the potatoes into even-sized pieces.

  2. Boil the potatoes in salted water until tender.

  3. Drain the potatoes and return them to the pot.

Dress and serve

  1. Add the Hollandaise sauce, salt, and pepper.

  2. Gently toss to coat the potatoes with the sauce.

  3. Serve warm.

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,073 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Potatoes
Provide the starchy body of the dish, which turns soft and tender when boiled.
Hollandaise sauce
Adds richness and fat, coating the potatoes with a smooth, buttery flavor.

The step that matters

Boil the potatoes until tender. Potatoes boiled unevenly or for too short a time stay firm in the centre, while overcooking makes them fall apart. Cutting them into even pieces helps them cook at the same rate.

Swap the potato

How well each one fits the dish's main ingredients (sauce, pepper):

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

Fit is the average pairing score against sauce, pepper. 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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