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Browned Potatoes

A dish of potatoes browned in beef drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Potato and beef are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,052 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Browned Potatoes

Ingredients

Directions

Boil and peel

  1. Boil large potatoes with their skins on until tender.

  2. Peel the potatoes.

Brown with the drippings

  1. Place the peeled potatoes in the dripping pan around the beef.

  2. Dredge the potatoes with the drippings.

  3. Baste the potatoes with the drippings.

  4. If not browned when the meat is ready, leave them in the gravy for a while before thickening it.

Drain and serve

  1. Drain the potatoes in a hot colander.

  2. Arrange the potatoes neatly around the steaks on the dish.

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 + beeftop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Large potatoes
Provide the starchy body that softens when boiled and then crisps and browns in the drippings.
Drippings from beef
Coat the potatoes with fat and meat flavour, helping them brown and taste savoury.

The step that matters

Basting the potatoes in the drippings. Potatoes brown through the Maillard reaction, which needs surface sugars and amino acids, and dry heat. Peeled potatoes that are coated in fat and kept in direct heat brown more evenly. If they stay pale, leaving them in the gravy longer is needed.

“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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