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Fried Potatoes

Fried potatoes are thinly sliced potatoes cooked in bacon grease and seasoned with salt and pepper.

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

Fried Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Peel the potatoes using a potato peeler.

  2. Slice them thin and evenly using a slaw cutter.

Fry and serve

  1. Heat bacon grease in a frying pan.

  2. Add the potato slices to the hot grease and season with salt and pepper.

  3. When one side is brown, turn the slices with a spatula.

  4. Once the other side is done, serve immediately while 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).

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, cooking to tender inside with browned, crisp surfaces.
Bacon grease
Conducts heat to the potato slices and adds fat that promotes browning and flavour.

The step that matters

Turning the slices when one side is brown. Turning too early tears the slices and sticks them to the pan. Waiting until the underside has browned lets it release cleanly and develop an even golden crust.

“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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