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Fried Boiled Potatoes

Sliced potatoes are fried twice in pork fat, salted with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and pork are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,668 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Fried Boiled Potatoes

Ingredients

Directions

Prepare

  1. Cut the potatoes into slices.

  2. Heat enough pork fat or drippings in a deep pan to prevent sticking.

Fry

  1. Fry the potato slices until brown, sprinkling with coarse sea salt while cooking.

  2. Remove the potatoes and add a little more fat to the pan.

  3. Fry the potatoes again as before until crispy.

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 + porktop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Potatoes
Form the main body of the dish, turning starchy and tender inside while the outside browns.
Pork fat or drippings
Conducts heat evenly and fries the potatoes, adding savory flavor and helping them brown and crisp.

The step that matters

Frying the potatoes again until crispy. Potato slices need enough hot fat and room to brown. Frying a second time with fresh fat drives off surface moisture, which helps the exterior crisp rather than steam.

“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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