Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Eoiled Olive Potatoes with Onion Puree
Ingredients
Directions
Peel the potatoes and cut them into olive shapes.
Soak the potatoes in cold water with a little salt.
When ready to cook, place them in a saucepan with enough cold water to cover and a pinch of salt.
Boil until tender, being careful not to break them.
Drain the potatoes and arrange them in a round shape on a plate.
Pour onion puree over the potatoes and serve.
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.
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Potato + oniontop 3% of all pairsSmell alikemoderateCooked together9,023 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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