Skip to main content
Main

Fried or Broiled Potatoes

Fried or broiled potatoes are sliced boiled potatoes cooked in lard or dripping, seasoned with salt, butter, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 ↓

Fried or Broiled Potatoes

Ingredients

Directions

Prepare

  1. Slice cold boiled potatoes into ¼ inch thick slices.

  2. Heat lard or dripping in a frying pan.

  3. Add some coarse sea salt to the hot fat.

Fry and serve

  1. Fry the potato slices until golden brown, turning as needed.

  2. Alternatively, place them on a gridiron over bright coals.

  3. Serve on a hot dish with butter, pepper, and salt to taste.

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 + 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
Provide the starchy base that softens inside while the outside crisps and browns in hot fat.
Lard or dripping
Conducts heat evenly and fries the surface, producing a golden, crisp crust and rich flavour.
Butter
Adds richness and moisture to the hot potatoes when served.

The step that matters

Fry the potato slices until golden brown. The fat must be hot before the slices go in, or the potatoes absorb grease and steam instead of crisping. Turning them as needed keeps browning even and prevents burning on one side.

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.

More fried potatoes recipes

French 8Dutch 4and Onions 4Whole 4with Eggs 3German 3 See all 162 →

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes