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Fried Potatoes

Fried potatoes are small pieces of potato cooked in butter until tender and golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fried Potatoes

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

  1. Peel and cut the potatoes into small pieces.

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

  3. Drain and dry the potatoes with a towel.

Fry and serve

  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 to turn the potatoes.

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

  5. Drain excess grease before serving.

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.

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.

  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
Provide the starchy base that softens inside and browns on the outside when fried.
Butter
Conducts heat into the potatoes and adds fat for browning and flavour.

The step that matters

Drain and dry the potatoes with a towel. Surface water must be removed before frying, otherwise the potatoes steam instead of browning and the hot fat can splatter.

“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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