Skip to main content
Main

Beauvilling Potatoes

Beauvillings Potatoes are boiled potatoes sautéed with butter, parsley, salt, pepper, and lemon or verjuice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Beauvilling Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Wash the potatoes thoroughly.

  2. Boil the potatoes until tender, then drain in a colander.

  3. Peel the potatoes and cut them into small round pieces or thin slices.

Cook and finish

  1. In a stewpan, melt some butter and add chopped parsley, salt, and whole pepper.

  2. Add the potatoes to the stewpan and stir as the butter melts.

  3. If needed, add a little bouillon or water.

  4. Before serving, add the juice of a lemon or a dash of verjuice.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. 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 bulk of the dish and absorb the melted butter for a soft, coated texture.
Butter
Adds richness and fat, carrying the parsley and pepper flavour through the potatoes.
Juice of a lemon or verjuice
Adds acidity that brightens the buttery flavour and balances the richness.

The step that matters

Stirring the potatoes into the melted butter. Stirring gently keeps the potato pieces intact while they take up the butter. Overworking or mashing them can turn them gluey and break them down.

Swap the potato

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

  1. Shallotfits better
  2. Carrotfits better
  3. Spinachfits about as well
  4. Potatothe original

Fit is the average pairing score against butter, parsley, pepper, lemon. 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.

You might also like

Potato CroquettesPotato Croquettes255 recipesLemon SauceLemon Sauce236 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipes