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Curried Potatoes and Apples

A fried dish of potato and apple slices coated with curry, breadcrumbs, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Potato and parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Curried Potatoes and Apples

Ingredients

Directions

Prepare

  1. Slice the cold potatoes.

  2. Peel and slice the sour apples.

  3. Beat the eggs in a bowl.

Fry

  1. Dip the potato slices in the egg, then coat them with a mixture of bread crumbs, chopped parsley, and curry powder.

  2. Fry the coated potato slices until golden brown.

  3. Dust the apple slices with flour, dip in egg, coat with bread crumbs, and fry until golden.

Serve

  1. Arrange the potatoes and apples in alternate slices on a serving dish.

  2. Dust generously with curry powder and top with fried parsley before serving.

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

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

  2. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Apple + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,790 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Potato + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together603 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Starchy flesh that becomes tender inside while the coating crisps and browns outside.
Sour apples
Their tartness contrasts with the curry and fried coating, adding brightness to the dish.
Eggs
Bind the flour and bread crumbs so the coating adheres to the slices and fries evenly.
Bread crumbs
Form a crisp, golden browned coating when fried in oil.
Curry powder
Adds aroma and warm spice flavour to the coating and the finished dish.

The step that matters

Coating and frying the slices. Slices must be dry and evenly coated, since moisture and gaps let the coating slip off or steam instead of crisping. Frying at a steady heat browns the crumbs before the inside overcooks.

Swap the apple

How well each one fits the dish's main ingredients (potato, egg, bread, parsley, flour):

  1. Lemonfits better
  2. Avocadofits better
  3. Raisinfits better
  4. Applethe original

Fit is the average pairing score against potato, egg, bread, parsley, flour. 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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