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Potato Cake — an Irish Dish, Nationally Known As “Fadge.”

A simple Irish dish made from mashed boiled potatoes, salted, rolled, cut, and baked or fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Potato Cake — an Irish Dish, Nationally Known As “Fadge.”

Ingredients

Directions

Prepare the dough

  1. Mash or crumble the cold boiled potatoes in a bowl.

  2. Add salt to taste and mix well.

  3. Dust a clean surface with flour to prevent sticking.

  4. Roll out the potato mixture thinly, using just enough flour.

Shape and cook

  1. Cut into rounds, squares, or diamonds.

  2. Bake on a hot dish in the oven or cook on a griddle or pan over the fire.

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 + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Cold boiled potatoes
Their starch binds the mashed potato into a dough that holds its shape.
Flour
A light dusting keeps the dough from sticking to the surface and rolling pin.

The step that matters

Roll out the potato mixture thinly, using just enough flour.. Too little flour lets the dough stick and tear, while too much makes the cakes dry and tough as extra flour is worked into the starch. Rolling thinly lets the cakes cook through 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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