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Boiled New Potatoes

Boiled new potatoes are cooked in salted water and served with melted butter or cream sauce.

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 ↓

Boiled New Potatoes

Ingredients

Directions

Prepare

  1. Wash the new potatoes in cold water.

  2. Rub them with a coarse towel to remove the skin.

Boil

  1. Place the potatoes in a saucepan filled three-quarters with cold water.

  2. Add a little coarse sea salt.

  3. Boil the potatoes until tender.

Serve

  1. Drain the potatoes and serve with melted butter or cream sauce.

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

New potatoes
Provide the main starchy body of the dish, cooking to a soft, creamy interior.
Melted butter or cream sauce
Adds fat and richness, coating the potatoes and adding flavour and moisture.

The step that matters

Boil the potatoes until tender. Starting in cold water lets the potatoes heat evenly so the outside does not overcook before the centre softens. Testing for tenderness with a knife or skewer, rather than relying on time alone, prevents underdone or waterlogged potatoes.

“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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