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Broiled Potatoes

Broiled potatoes seasoned with salt, pepper, clarified butter, served with butter, parsley, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Broiled Potatoes

Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Broiled Potatoes

Ingredients

Directions

Prepare

  1. Slice the cold boiled potatoes into ½-inch thick pieces.

  2. Season the potato slices with coarse sea salt and black pepper.

  3. Dip the slices into clarified butter.

  4. Arrange the potatoes on a double broiler.

Broil and serve

  1. Broil the potatoes on both sides over a slow fire until done.

  2. Serve with a piece of butter, mixed with finely chopped parsley and a few drops of lemon juice.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

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 and creamy inside while the outside browns.
Clarified butter
Coats the slices so they brown evenly and crisp at the surface under the heat.
Butter for serving
Adds richness and a smooth, creamy finish when spread over the hot potatoes.
Lemon juice
Adds a bright acidity that balances the richness of the butter.

The step that matters

Broil on both sides over a slow fire until done. Potatoes need even heat on both faces so the surface browns without drying out. A slow fire gives the interior time to heat through while the butter coating turns golden. Turning them evenly prevents one side from scorching.

Swap the potato

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

  1. Shallotfits better
  2. Carrotfits better
  3. Spinachfits about as well
  4. Potatothe original

Fit is the average pairing score against pepper, butter, parsley, lemon. 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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