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Fried Potatoes

Fried potatoes are sliced potatoes fried in butter or goose dripping, then drained and sprinkled with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fried Potatoes

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Half boil the potatoes.

  2. Cut the boiled potatoes into slices.

Fry and serve

  1. Fry the slices in butter or goose dripping until brown.

  2. Drain the fried potatoes.

  3. Sprinkle with coarse sea salt.

  4. Serve hot and crisp.

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.

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.

  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
Form the main body; partial boiling softens them so slices fry through and turn crisp outside.
Butter or goose dripping
Conducts heat and fat for frying, promoting browning and a rich flavour on the slices.

The step that matters

Half boil the potatoes. Boiling only partly cooks the potatoes, so the centres become tender while the slices still have time to brown in hot fat without turning soft or greasy. Over-boiling makes them break apart and absorb too much fat.

“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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