Why it works: Potato and parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Potato Chips
Ingredients
Directions
Peel and wash the potatoes.
Cut the potatoes into even-length, thin chips.
Heat plenty of hot clean fat in a pan.
Drain the potatoes to remove excess moisture.
Fry the potatoes in the hot fat until nicely browned.
Remove the chips and place them on clean paper to absorb excess grease.
Shake the chips with a little coarse sea salt and serve garnished with parsley or fried bacon.
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 + parsleytop 5% of all pairsSmell alikemoderateCooked together2,855 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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