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Potatoe Shavings

Thinly sliced potatoes fried until golden and lightly salted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potatoe Shavings

Ingredients

Directions

Prepare

  1. Peel the potatoes and cut them into thin ribbons.

  2. Heat oil in a frying pan over medium heat.

Fry and serve

  1. Fry the potato shavings until golden brown, stirring constantly with a fork.

  2. Remove the shavings and drain on a cloth.

  3. Serve lightly in a 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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 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

What each ingredient does

Potatoes
Provide the starchy base that crisps and turns golden when fried.
Oil
Conducts heat to the potato shavings, driving browning and crispness.

The step that matters

Fry until golden brown while stirring. Thin shavings can go from golden to dark quickly. Constant stirring keeps them cooking evenly, and removing them as soon as they turn golden prevents bitter, burnt flavour.

“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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