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Potato a LA Barigoulb

A dish of boiled potatoes sliced into olive shapes, fried with minced herbs in olive oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and olive match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 5,688 recipes mention both. Both carry 2-undecenal, which smells sweet. The science ↓

The recipe

Ingredients

Directions

  1. Cut the cold boiled potatoes into the shape of olives.

  2. Fry the shaped potatoes with the minced herbs in olive oil.

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 aroma chemistry they share, and how many recipes mention both.

  1. Potato + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together5,688 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Cold boiled potatoes
Form the main body of the dish and crisp up when fried in oil.
Olive oil
Conducts heat for frying and carries flavour, helping the potatoes brown.

“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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