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Basic Potato Tots Recipe

Who can resist fried potatoes? Eat just one french fry, hash brown, potato chip, or latke, and the next thing you know you've inhaled a man-size serving. Potato...

By chow · From Open Recipes · 4 ingredients
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Basic Potato Tots Recipe

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 ↓

Basic Potato Tots Recipe

About 45 tots

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

735Calories
17 gProtein
15 gFat
132 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By chow. Recipe from Open Recipes.

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).

  2. Potato + canola oiltop 15% of all pairs
    Smell alikemoderate
    Cooked together268 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Flour + canola oiltop 25% of all pairs
    Smell alikelow
    Cooked together1,194 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Swap the potato

How well each one fits the dish's main ingredients (flour, canola oil):

  1. Shallotfits better
  2. Welsh onionfits better
  3. Arrowrootfits better
  4. Potatothe original

Fit is the average pairing score against flour, canola oil. Candidates are from the same food group and used in at least 100 recipes.