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 ↓
Fried Potatoes
Ingredients
Directions
Wash and wipe the potatoes, then peel them.
Cut the potatoes into slices less than ¼ inch thick or into thin shavings.
Heat plenty of butter or clarified dripping in a pan until boiling.
Fry the potatoes until they are a fine light brown and very crisp.
Remove the potatoes with a skimmer and drain them on a soft warm cloth.
Serve the potatoes very hot, sprinkled with coarse sea salt.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Potato + buttertop 13% of all pairsSmell alikemoderateCooked 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
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