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Browned Potatoes

A simple baked potato dish seasoned with salt and butter or drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,456 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Browned Potatoes

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Wash and peel the potatoes.

  2. Drain them and arrange them on a baking pan.

  3. Season with salt and add melted butter or drippings.

Bake and serve

  1. Bake in a 350°F (175°C) oven until done, shaking the pan occasionally to brown the potatoes.

  2. Drain from fat and serve in a hot vegetable 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 + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

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

What each ingredient does

Potatoes
Their starch and moisture cook into a soft interior while the outside dries and browns.
Butter or meat drippings
Fat carries heat to the potato surfaces and promotes browning and rich flavour.

The step that matters

Shaking the pan occasionally while baking. Browning needs dry surfaces in direct contact with hot fat and pan. Without turning the potatoes, some sides stay pale and soft while others scorch, so occasional shaking gives even colour.

“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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