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Stuffed Potatoes

Stuffed potatoes with minced fish, butter, cream, egg yolk, pepper, salt, parsley, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Potatoes

Ingredients

Directions

Prepare the potatoes

  1. Boil the potatoes in their jackets until tender, then let them cool.

  2. Cut the cooled potatoes in half lengthwise.

  3. Scoop out a portion from each half.

Make the stuffing

  1. Combine the minced fish, butter, cream, egg yolk, pepper, salt, and chopped parsley in a mortar.

  2. Pound the mixture well together.

Fill and fry

  1. Fill the potato halves with the prepared stuffing.

  2. Place the halves back together.

  3. Dip the stuffed potatoes in frying butter.

  4. Fry the potatoes in hot fat until golden.

  5. Drain the potatoes on a cloth.

Serve

  1. Serve the potatoes on a napkin.

  2. Garnish with crispy parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 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

Cold fish
Forms the main filling, giving the stuffing its savory body and flavor.
Butter
Adds richness and fat, keeping the stuffing soft and moist.
Egg yolk
Binds the stuffing so it holds together when pounded and fried.
Cream
Adds moisture and softness to the stuffing.
Red-skinned kidney potatoes
Provide a starchy shell that crisps and turns golden when fried.

The step that matters

Fry the potatoes in hot fat until golden. Fat that is not hot enough lets the stuffed halves soak up oil and turn greasy, while overly hot fat browns the outside before the filling is heated through. Steady heat gives an even golden crust.

Swap the potato

How well each one fits the dish's main ingredients (fish, butter, cream, egg, pepper, parsley):

  1. Potatothe original
  2. Chivefits about as well
  3. Spinachfits about as well
  4. Leekfits about as well

Fit is the average pairing score against fish, butter, cream, egg, pepper, parsley. 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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