Skip to main content
Main

Potatoes with Onions

A simple dish of boiled potatoes mixed with fried onions, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Potatoes with Onions

Ingredients

Directions

Cook the potatoes

  1. Wash the potatoes and cook them with the skin on in boiling water until tender.

  2. Peel the cooked potatoes.

  3. Cut the peeled potatoes.

Combine and serve

  1. In another pot, fry the finely chopped onions in lard until golden brown.

  2. Add the cut potatoes to the pot with the onions.

  3. Season with coarse sea salt to taste and stir well with a wooden spoon.

  4. When serving, place little mounds of the potato mixture around the meat.

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

What each ingredient does

Potatoes
Form the bulk of the dish, providing starch that gives a soft, tender texture.
Lard
Fat that fries the onions, carrying flavour and helping them brown.
Onions
Soften and turn golden when fried, adding sweetness and savoury depth.

The step that matters

Fry the onions until golden brown. Onions cooked slowly in fat develop sweetness and colour through browning. Burning them turns them bitter, while pale onions leave the dish flat.

“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.

More potatoes with onions recipes

Mashed 4

You might also like

Potato CroquettesPotato Croquettes255 recipesPotato RollsPotato Rolls78 recipesPotato ChipsPotato Chips53 recipesSweet Potato CroquettesSweet Potato Croquettes53 recipes