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Potatoes with Parsley and Chives

A baked potato dish flavored with butter, salt, parsley, and chives.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Potato and chive work together. They rank in the top 2% of all ingredient pairs, and cooks put them together in 611 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Potatoes with Parsley and Chives

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Chop the raw potatoes quickly to prevent discoloration.

  2. Mix the chopped potatoes with salt and place in a baking pan.

  3. Pour melted butter over the top.

Bake and serve

  1. Cover the pan and set it in another pan of hot water.

  2. Bake for 45 minutes in a moderate oven (350°F / 175°C).

  3. Remove the cover and the pan of water halfway through baking.

  4. Finish baking in a quick oven (400°F / 200°C).

  5. Garnish the top with chopped parsley and chives.

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 + chivetop 2% of all pairs
    Smell alikemoderate
    Cooked together611 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Potatoes
Form the bulk of the dish, becoming soft and tender as they bake through.
Butter
Adds richness and moisture, coating the potatoes as they bake.
Parsley
Adds fresh, herbal aroma and colour on top of the finished dish.
Chives
Adds mild onion-like flavour and fresh colour as a garnish.

The step that matters

Chop the raw potatoes quickly to prevent discoloration.. Cut potato surfaces react with air and oxidise, turning brown. Working quickly limits exposure and keeps the pieces pale, so the finished dish looks fresh.

Swap the parsley

How well each one fits the dish's main ingredients (potato, butter, chive):

  1. Capersfits about as well
  2. Parsleythe original
  3. Garlicfits about as well
  4. Tarragonfits less well

Fit is the average pairing score against potato, butter, chive. 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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