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Fried Potatoes

Fried potatoes are sliced raw potatoes cooked in butter or lard with salt, pepper, and water until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fried Potatoes

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 Potatoes

Ingredients

Directions

Prepare

  1. Pare and slice the raw potatoes.

  2. Place them in a frying pan.

Cook and brown

  1. Add butter or lard, salt, pepper, and a little water.

  2. Cover the pan and cook until nearly done.

  3. Remove the cover and allow the potatoes to brown, turning frequently.

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. 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

Raw potatoes
Form the dish's body, cooking through and then browning on the pan surface.
Butter or lard
Adds fat that carries flavour and helps the potato slices brown in the pan.

The step that matters

Remove the cover and brown the potatoes. Once the lid comes off, moisture escapes and the surface can brown. Turning frequently keeps the slices from scorching before they color evenly.

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.

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