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Potato Chips

Thinly sliced potatoes fried in butter and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Potato Chips

Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Potato Chips

Ingredients

Directions

Prepare

  1. Wash and peel the potatoes, removing any eyes and specks.

  2. Peel them very thinly into ribbons or cut into thin slices about ⅛ inch thick.

  3. Twist the ribbons into fancy shapes.

Fry and serve

  1. Heat the butter in a pan over high heat.

  2. Fry the potatoes in boiling fat for about 6 minutes until golden brown.

  3. Remove from fat and sprinkle with coarse sea salt.

  4. Serve.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

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

What each ingredient does

Potatoes
Provide the starchy body that crisps and turns golden as water leaves the slices in hot fat.
Butter
Serves as the frying fat, conducting heat evenly and adding a rich, toasty flavour.

The step that matters

Frying in hot fat. The fat must be hot enough to drive off moisture quickly. If it is too cool, the chips soak up grease and turn soggy instead of crisp. Slices should also be thin and dry so they cook evenly.

“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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