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Potatoes, Fried

Fried potatoes cooked in bacon grease, boiled then dried, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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, Fried

Ingredients

Directions

Prepare

  1. Peel and slice the potatoes into ¼ inch thick slices.

  2. Scatter the slices in the mess pan with the remaining bacon grease.

Cook

  1. Add enough water to half cover the potatoes and cover with a lid.

  2. Boil for 15 to 20 minutes.

  3. Remove the lid and dry the potatoes to your desired texture.

  4. Season with salt and pepper to taste.

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).

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

What each ingredient does

Potatoes
Form the main body of the dish, becoming tender when boiled and then browned in the fat.
Bacon grease
Provides fat for frying and adds a smoky, savory flavor to the potatoes.

The step that matters

Remove the lid and dry the potatoes. Once the water has boiled off, the surface must dry in the hot fat so the potatoes brown and crisp rather than staying soft and steamed. Leaving them covered or stopping too early keeps them wet and 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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