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Potatoes, Parsley German Receipt

A German potato dish cooked with butter, flour, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Nutmeg and parsley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,062 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potatoes, Parsley German Receipt

Ingredients

Directions

Prepare the potatoes

  1. Boil the potatoes in water.

  2. Peel the boiled potatoes and cut them into slices.

Make the sauce

  1. Melt the butter in a saucepan over low heat without browning.

  2. Add the flour and mix until smooth with the butter.

  3. Pour in the boiling water or milk and stir well.

Combine and serve

  1. Add the sliced potatoes and heat through.

  2. Before serving, stir in the chopped parsley and mix well.

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. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  5. Potato + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together1,052 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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 of the dish, absorbing the buttery sauce as they heat through.
Butter
Adds richness and flavour to the sauce and helps carry the other ingredients together.
Flour
Thickens the butter and liquid into a smooth sauce that clings to the potatoes.
Boiling water or milk
Forms the liquid base of the sauce, loosening the roux into a pourable consistency.
Parsley
Adds fresh, green aroma at the end, brightening the flavour of the buttery sauce.

The step that matters

Melt the butter over low heat without browning. Browned butter changes the flavour and colour of the sauce. Gentle heat lets the butter melt evenly so the flour can combine smoothly without scorching.

Swap the onion

How well each one fits the dish's main ingredients (potato, butter, flour, nutmeg, milk, parsley):

  1. Chivefits better
  2. Shallotfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against potato, butter, flour, nutmeg, milk, parsley. 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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