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Potato Straws

Thin slices of boiled potatoes formed into long rows and briefly baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and white pepper work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 157 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Potato Straws

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash and peel the potatoes very thin.

  2. Slice them about ¼ inch thick.

Boil and drain

  1. Boil the potatoes in salted water until tender, about 10 minutes.

  2. Drain the potatoes in a colander with large holes.

  3. Once dry, sprinkle with salt and white pepper.

Shape and serve

  1. Press the potatoes through the colander onto a large platter to form long rows.

  2. Wipe the edges of the dish with a clean towel.

  3. Heat in the oven at 350°F (175°C) for 2-3 minutes before serving.

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 + white peppertop 20% of all pairs
    Smell alikelow
    Cooked together157 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

What each ingredient does

Potatoes
Their starch cooks soft and holds together, so they can be pressed into long straw-like strands.

The step that matters

Boil until just tender. Potatoes boiled too long turn mushy and break apart, so they will not press into clean strands. Boiling only until tender keeps the starch firm enough to hold its shape.

“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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