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Broiled Potatoes

Broiled potatoes are sliced boiled potatoes cooked until browned, seasoned with pepper, sea salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Broiled 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 ↓

Broiled Potatoes

Ingredients

Directions

Prepare and broil

  1. Slice cold boiled potatoes lengthwise into thick pieces.

  2. Place the slices between the wires of an oyster broiler.

  3. Cook over a hot fire until light brown on both sides.

Season and serve

  1. Sprinkle with pepper and coarse sea salt.

  2. Top each slice with a bit of butter 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).

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Cold boiled potatoes
Provide the starchy base that browns on the hot surface while staying tender inside.
Butter
Adds fat and richness that melts over the hot slices and carries flavour.

The step that matters

Cook over a hot fire until light brown on both sides. Enough direct heat is needed to brown the surface through Maillard browning, which gives flavour and colour. Too little heat dries or steams the potato instead of browning it.

Swap the potato

How well each one fits the dish's main ingredients (pepper, butter):

  1. Capsicumfits better
  2. Potatothe original
  3. Carrotfits less well
  4. Onionfits less well

Fit is the average pairing score against pepper, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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