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Boiled Olive Potatoes with Onion Puree

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Boiled Olive Potatoes with Onion Puree

Ingredients

Directions

  1. Peel the potatoes and cut them into pieces shaped like olives.

  2. Soak the potato pieces in cold water with a little salt.

  3. When ready to cook, place them in a saucepan with enough cold water to cover and a pinch of salt.

  4. Boil until tender, being careful not to break them.

  5. Drain the potatoes and arrange them in a round dish.

  6. Pour onion puree over the potatoes and 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.

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

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

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

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