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Fbied Potatoes

Fried potatoes with salt pork, seasoned with flour, pepper, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and pork are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,668 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Fbied Potatoes

Ingredients

Directions

Prepare

  1. Slice cold potatoes and dredge with flour, pepper, and coarse sea salt.

  2. Heat a pan used for frying sausages.

  3. If using uncooked potatoes, slice them thin and pour boiling water over them; let stand.

  4. Fry a few slices of salt pork in the pan.

Fry the potatoes

  1. Wipe the potatoes dry and fry them in batches until golden, covering the bottom of the pan.

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 + porktop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

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

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

  3. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + porktop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, 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 tender inside and browning on the outside when fried.
Flour
Coats the potato slices, helping them crisp and brown in the hot fat.
Salt pork
Renders fat into the pan, adding flavor and fat for frying the potatoes.

The step that matters

Wipe the potatoes dry. Surface moisture turns to steam in hot fat, which keeps the slices from browning and crisping. Drying them first lets the flour coating fry to a golden crust. Frying in batches keeps the pan hot so the potatoes sear rather than steam.

Swap the potato

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

  1. Capsicumfits better
  2. Potatothe original
  3. Turnipfits about as well
  4. Spinachfits about as well

Fit is the average pairing score against flour, pepper, pork. 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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