Why it works: Potato and pork are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,668 recipes. Both carry sotolon, which smells curry, maple. The science ↓
Fried Potatoes
Ingredients
Directions
Prepare
Peel and slice the raw potatoes.
Cook
Heat the salt pork fat in a pan until very hot.
Add the sliced potatoes and brown them.
Sprinkle with salt and serve hot.
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.
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Potato + porktop 5% of all pairsSmell alikemoderateCooked together2,668 recipes
Shared aroma: sotolon (curry, maple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raw potatoes
- Form the main body of the dish and brown on the surface in hot fat.
- Salt pork fat
- Conducts heat to the potatoes and adds savoury flavour while helping them brown.
The step that matters
Heat the fat until very hot before adding the potatoes. Potatoes placed in fat that is not hot enough absorb more oil and steam rather than browning. Very hot fat sears the surface quickly, giving a crisp, browned exterior and less greasy results.
“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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