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Delicious Potatoes

Roasted potatoes boiled, buttered, and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Delicious Potatoes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare and boil

  1. Wash and peel the potatoes.

  2. Boil the potatoes in salted water until they can be pierced with a fork.

  3. Drain the water and return the potatoes to the stove.

Dry and coat

  1. Shake gently and let them dry until they almost stick to the pot.

  2. Melt a little butter in a dish and roll the potatoes in it.

Roast and serve

  1. Place the potatoes in the oven at 400°F (200°C) until golden brown.

  2. Serve immediately.

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
Provide the starchy body that becomes fluffy inside and crisp and browned outside.
Butter
Adds fat for richness and helps the potato surface brown in the oven.

The step that matters

Let the potatoes dry until they almost stick to the pot. Surface moisture must evaporate before roasting. A dry, slightly roughened surface lets the starch brown and crisp instead of steaming, so the potatoes turn golden rather than soft.

“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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