Savory Potatoes
Ingredients
Directions
Strain a little fat from the bacon into a saucepan.
Add the chopped cold boiled potatoes.
Stir until the potatoes are browned.
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
What each ingredient does
- Potatoes
- Form the bulk of the dish and brown on the surface in the hot bacon fat.
- Bacon fat
- Carries heat to the potatoes and adds savory flavor while helping them brown.
The step that matters
Stir until the potatoes are browned. Potatoes need enough contact with hot fat to brown rather than steam. Browning comes from the Maillard reaction, which adds flavor and color, so stirring too early or too often can leave them pale and soft.
“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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