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Baked Potatoes

Baked potatoes are potatoes baked in an oven until tender, served with butter or oil and coarse sea salt.

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 ↓

Baked 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 brush the potatoes if baking with skins.

  2. Preheat the oven to 400°F (200°C).

Bake

  1. Place the potatoes in the oven, ensuring they do not touch each other.

  2. Turn the potatoes frequently while baking.

  3. Bake for 45 minutes to 1 hour, until tender.

Serve

  1. Serve promptly, covered with a folded napkin to absorb moisture.

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

Potatoes
Starchy flesh that turns soft and fluffy as it bakes, forming the body of the dish.
Fat (butter or oil)
Adds richness and helps the skin brown and crisp in the dry oven heat.

The step that matters

Place the potatoes so they do not touch. Potatoes packed together trap steam against their skins, which stay soft and wet instead of drying and crisping. Space them apart so hot air can circulate around each one and dry the surface.

“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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