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Puffed Potatoes

Puffed potatoes are thinly sliced potatoes fried until they puff up and become golden brown.

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 ↓

Puffed Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Peel the potatoes and slice them into 1/8‑inch thick slices, then cut each slice in half.

  2. Soak the potato pieces in cold water for 30 minutes.

  3. Dry the potatoes thoroughly by rolling them in a cloth.

Fry and puff

  1. Heat plenty of clean fat in a stewpan until hot but not boiling.

  2. Fry the potatoes slowly in a frying basket until tender, avoiding browning.

  3. Remove the potatoes and drain on paper.

  4. Prepare a bath of boiling fat.

  5. Fry the potatoes in batches in the boiling fat until they puff up and turn golden brown.

  6. Remove the basket when done, sprinkle with salt and pepper, 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. 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
Starch structure fries to a crisp shell while the inside turns light and tender.

The step that matters

Dry the potatoes thoroughly before frying. Surface water turns to steam in hot fat and can cause spattering and greasy results. Drying lets the slices take on heat and puff rather than steam.

“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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