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Fbied Potatoes

A simple dish of small potato pieces fried with butter and salt until golden.

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 ↓

Fbied Potatoes

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Peel and cut the potatoes into small pieces.

  2. Soak the potatoes in cold water for about 30 minutes.

  3. Drain and dry the potatoes with a towel.

Fry

  1. Heat the butter in a frying pan over medium heat.

  2. Add the potatoes and a little salt to the pan.

  3. Cover the pan and shake it occasionally.

  4. Cook until the potatoes are tender and golden brown.

  5. Drain excess grease and serve.

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

Potatoes
Starch that softens with cooking and browns on the surface, giving the dish its main body.
Butter
Conducts heat and adds fat, helping the potatoes brown and carrying flavor.

The step that matters

Drain and dry the potatoes with a towel. Surface water cools the pan and turns the frying into steaming. Dry potatoes make direct contact with the hot fat, which lets the surface brown instead of going soft and greasy.

“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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