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Fried Potatoes

Fried potatoes are sliced potatoes fried in fat and seasoned with pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fried Potatoes

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 ↓

Fried Potatoes

Ingredients

Directions

Prepare

  1. Heat a frying kettle half full of fat until smoking hot.

  2. Peel and slice the potatoes.

Fry and serve

  1. Fry the potato slices in the hot fat until golden brown.

  2. Remove the potatoes with a skimmer and place them in a colander.

  3. Dust with pepper and coarse sea salt, shake to combine, and serve hot.

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.

Photo for illustrative purposes only · Contact us to use it

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 crisp outside and soft inside when fried.

The step that matters

Heating the fat until smoking hot before frying. Hot fat seals the potato surface quickly, so slices brown and crisp rather than soaking up oil and turning greasy. Fat that is not hot enough causes this greasy result.

“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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