Skip to main content
Main

Potatoes Roasted in the Stewpan

Roasted potatoes cooked in clarified butter and salt, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 ↓

Potatoes Roasted in the Stewpan

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

  1. Cut large potatoes into rounds, halves, or quarters.

  2. Boil the potatoes in cold water until just covered.

  3. Strain the potatoes when boiling.

Roast

  1. In a baking pan, toss potatoes with 3 tablespoons of clarified butter and sprinkle with fine salt.

  2. Bake in a 400°F (200°C) oven for 30 minutes until golden.

  3. If using a stewpan, shake frequently and add more butter as needed.

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

Small new potatoes
Provide the starchy interior that turns soft and fluffy while the outside crisps.
Clarified butter or dripping
Conducts heat and carries flavor, helping the surface brown and crisp in the oven.

The step that matters

Toss the potatoes with fat before baking. Fat coats each piece so heat transfers evenly and the surface browns. Dry patches stay pale and tough, so every piece needs a thin, even coating.

“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.

More roasted potatoes recipes

Under Meat 4Herb 3 See all 29 →

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes