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Fried New Potatoes

Fried new potatoes are small potatoes sautéed in butter until browned.

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 ↓

Fried New Potatoes

Ingredients

Directions

Prepare

  1. Wash and scrape the potatoes.

  2. Place them in a saucepan of cold water and bring to a boil.

  3. Drain and wipe the potatoes with a clean cloth.

Fry and serve

  1. In a frying pan, melt the butter and add the potatoes.

  2. Cook for 20 minutes, turning occasionally until browned on all sides.

  3. Strain off the butter, sprinkle with salt, 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.

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
Form the main body of the dish; their starch cooks soft inside while the outside browns in the butter.
Butter
Conducts heat evenly and fries the potato surface, adding richness and promoting golden browning.

The step that matters

Drying the potatoes before frying. Surface water must be removed before the potatoes go into the butter, because water cools the pan and turns the frying into steaming, which prevents browning and crisping.

“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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