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Broiled Potatoes

Broiled potatoes sliced, coated in butter, grilled until browned, then seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Broiled Potatoes

Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Broiled Potatoes

Ingredients

Directions

Prepare

  1. Peel and slice the cold boiled potatoes into ⅓ inch thick slices.

  2. Dip the slices into the dissolved butter.

Grill

  1. Place them on a grill over a clear fire.

  2. Grill until nicely browned underneath, then turn them over.

  3. Once browned on both sides, place them in a heated dish.

Serve

  1. Sprinkle with salt and pepper, and serve hot.

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

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

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold boiled potatoes
Form the body of the dish, and their surface starches and sugars brown on the grill.
Dissolved butter
Fat that coats the slices, carrying flavor and helping them brown evenly.

The step that matters

Grilling until browned on both sides. Browning comes from sugars and starches at the surface, so the fire must be clear and steady. Turning only once the underside is nicely browned lets the slices brown evenly without scorching before they are heated through.

Swap the potato

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

  1. Capsicumfits better
  2. Potatothe original
  3. Carrotfits less well
  4. Onionfits less well

Fit is the average pairing score against butter, pepper. 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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