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Duchesse Potato

A baked potato dish shaped into ladyfingers, made with mashed potatoes, salt, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Duchesse Potato

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Boil and mash the potatoes.

  2. Season to taste.

  3. Add the beaten egg and mix well.

  4. Roll out the mixture flat.

Shape and bake

  1. Cut into narrow strips, 2 to 3 inches long, or use a pastry bag to shape into ladyfingers.

  2. Brown in the oven at 400°F (200°C).

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 + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

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

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

What each ingredient does

Potatoes
Provide the starchy base that holds the shape once mashed and formed.
Egg
Binds the mashed potato so the shaped pieces hold together, and helps them brown in the oven.

The step that matters

Add the beaten egg and mix well. Egg proteins set when heated and bind the mashed potato. If the egg is not fully mixed in, the pieces may crumble or cook unevenly in the oven.

“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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