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Glazed Potatoes

Potatoes, butter, and coarse sea salt are boiled, peeled, baked, and basted to create glazed potatoes.

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 ↓

Glazed Potatoes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Parboil and peel

  1. Parboil the potatoes in their skins until tender.

  2. Peel the potatoes quickly and place them in a baking pan.

Bake and glaze

  1. Bake in a 400°F (200°C) oven until a crust forms.

  2. Baste with melted butter until they turn golden brown.

Season

  1. Season with coarse sea salt while boiling.

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

Potatoes
Provide the starchy interior that turns soft and fluffy while the outside crisps in the oven.
Butter
Adds fat that carries heat to the surface and, with its milk solids, helps the potatoes brown.

The step that matters

Baste with melted butter until golden brown. Butter's milk solids and sugars brown through the Maillard reaction, but they scorch quickly at high heat. Watch the color closely so the glaze turns golden rather than burnt.

“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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