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Chateau Potatoes

Sliced potatoes baked with sea salt and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chateau Potatoes

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.

Prepare

  1. Wash and peel the potatoes.

  2. Cut them into ¾ inch slices crosswise, then shape each slice like a quarter of an apple with the core removed.

  3. Soak the potato slices in cold water for 30 minutes.

  4. Drain the potatoes.

Parboil

  1. Cook in boiling salted water for 5 minutes.

  2. Drain again.

Bake

  1. Place in a shallow pan and sprinkle with coarse sea salt.

  2. Dot with butter.

  3. Bake at 400°F (200°C) until soft and well browned.

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

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

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

What each ingredient does

Medium-sized potatoes
Starch forms the soft, fluffy interior while the cut surfaces brown.
Butter
Fat carries heat to the surface, encouraging browning and adding richness.

The step that matters

Parboiling for 5 minutes. A short boil partly cooks the potato so the slices hold their shape and become tender in the oven. Boiling too long can make the slices break apart and turn mushy before browning.

“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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