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Glazed Potatoes

Potatoes glazed with dripping or butter, baked until glossy brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Glazed Potatoes

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Parboil and peel

  1. Parboil the potatoes in their skins.

  2. Peel the potatoes quickly.

Roast and glaze

  1. Place the potatoes in a dripping pan in a 400°F (200°C) oven.

  2. Baste with dripping or butter as soon as they begin to crust over.

  3. Repeat basting three times until they are glossy brown.

  4. 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.

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
Form the main body of the dish; their starch crisps and browns on the outside while the inside stays soft.
Dripping or butter
Adds fat that coats the potatoes, helping them brown and turn glossy as they roast.

The step that matters

Peel the potatoes quickly. Parboiled potatoes have a softened surface that breaks down easily. Peeling them quickly while they are still hot keeps them intact, so they hold their shape and roast evenly.

“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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