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Potatoes, Chateaubriand

Potatoes served with butter, parsley, salt, lemon juice, and meat glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Potatoes, Chateaubriand

Ingredients

Directions

Brown the potatoes

  1. Prepare the potatoes as in the previous recipe and brown them nicely.

  2. Drain off the butter and add fresh butter, parsley, salt, lemon juice, and meat glaze.

Finish and serve

  1. Toss the mixture over the fire and serve.

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

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

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

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

  3. Potato + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together2,230 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  5. Potato + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Potatoes
Starchy body that browns on the surface while the inside stays soft and tender.
Butter
Fat that carries heat for browning and adds rich flavor and gloss.
Lemon juice
Acidity that brightens the rich butter and meat glaze flavors.
Meat glaze
Concentrated savory flavor that adds depth to the potatoes.

The step that matters

Brown the potatoes nicely. Browning depends on a dry surface and hot fat, which triggers Maillard reactions that create deep, savory flavor and color. Pale, steamed potatoes lack this flavor and texture.

“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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