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French Baked Potatoes

Baked potatoes topped with seasoned egg yolk and garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

French Baked Potatoes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Bake the potatoes until half cooked.

  3. Remove the potatoes and cut them in half.

Finish and serve

  1. In a bowl, beat the egg yolk and season with salt and pepper.

  2. Spread the egg mixture on the cut sides of the potatoes.

  3. Return the potatoes to the oven and bake until fully cooked.

  4. Serve on a platter garnished with parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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, becoming soft and fluffy inside as they cook.
Egg yolk
Adds richness and fat, and helps the topping brown and set in the oven.

The step that matters

Baking the potatoes until half cooked. Stopping at the right point matters because the potatoes finish cooking after the egg is added. Underbaking leaves them firm in the centre, while overbaking leaves them dry and mushy.

Swap the potato

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

  1. Carrotfits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Potatothe original

Fit is the average pairing score against egg, pepper, parsley. 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.

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