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Puffed Potatoes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Puffed Potatoes

Ingredients

Directions

  1. Peel the potatoes and slice them into 1/8-inch thick slices, then cut each slice in half.

  2. Soak the potato pieces in cold water for 30 minutes.

  3. Dry the potatoes by rolling them in a cloth.

  4. Heat plenty of clean fat in a stewpan until hot but not boiling.

  5. Cook the potatoes slowly in a frying basket until tender, avoiding browning.

  6. Drain the cooked potatoes on paper and let them cool.

  7. Prepare a bath of boiling fat.

  8. Fry the cooled potatoes in batches in the boiling fat until they puff up and turn golden brown.

  9. Remove the basket when ready, sprinkle with salt and pepper, and serve immediately.

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 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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