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Dutch Fried Potatoes

A fried potato dish with onions, butter, salt, pepper, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and potato 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 ↓

Dutch Fried Potatoes

Ingredients

Directions

  1. Heat the butter in a frying pan and add the chopped onion. Cook until browned.

  2. Add the sliced raw potatoes, sprinkle with salt and pepper, and fry until lightly browned.

  3. Beat the egg and pour it over the potatoes. 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. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

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

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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 and brown in the fat to develop a crisp, golden surface.
Butter
Provides fat for frying, carrying flavour and helping the potatoes brown.
Egg
Beaten and poured over the potatoes, it binds them together as it sets.
Onion
Browns in the butter, adding sweetness and savoury depth to the potatoes.

The step that matters

Pour the egg over the potatoes and serve immediately. The beaten egg sets as it contacts the hot potatoes. Left to stand, the egg overcooks and the dish loses its tender, moist texture.

Swap the onion

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

  1. Chivefits better
  2. Asparagusfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against potato, butter, pepper, egg. 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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