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To Bake Potatoes

Baked potatoes cooked in an oven with meat dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Potato and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 786 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

To Bake Potatoes

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. Preheat your oven to 400°F (200°C).

Roast

  1. Peel the potatoes and place them in a flat roasting pan under the meat.

  2. Turn the potatoes occasionally to ensure they brown evenly.

  3. If the meat is very fatty, remove some dripping to prevent the potatoes from becoming greasy.

Serve

  1. Serve the potatoes hot alongside the meat in a separate dish.

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 + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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 becomes fluffy inside and browns on the outside.
Dripping from meat
Adds fat that helps the potato surfaces brown and crisp in the hot oven.

The step that matters

Removing excess dripping from a fatty meat. Fat that is too deep around the potatoes can make them greasy rather than crisp. Removing some dripping leaves enough fat to brown the surfaces while keeping the potatoes from soaking up excess oil.

“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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