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 Potatoes
Ingredients
Directions
Prepare
Peel and wash the potato thoroughly.
Cut the potato into thin slices.
Fry and serve
In a pan, add the potato slices and some fresh butter.
Fry gently until they are a clear brown.
Layer the fried potatoes in a small dish and serve as an entremets.
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.
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Potato + buttertop 13% of all pairsSmell alikemoderateCooked 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
- Potato
- Forms the main body of the dish, cooking into tender, lightly browned slices.
- Fresh butter
- Adds fat and moisture to the pan, helping the slices fry and brown evenly.
The step that matters
Fry gently until they are a clear brown. Low, gentle heat lets the potato cook through before the surface browns. Too much heat scorches the outside while the centre stays raw.
“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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