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Potato Chips

Thinly sliced potatoes fried until light brown, then drained and sprinkled with parsley and chives.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Potato Chips

Why it works: Potato and chive work together. They rank in the top 2% of all ingredient pairs, and cooks put them together in 611 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Potato Chips

Ingredients

Directions

  1. Slice the potatoes thinly.

  2. Fry the slices in hot oil until they are light brown.

  3. Remove from oil and drain on paper towels.

  4. Sprinkle with chopped parsley and chives before serving.

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 + chivetop 2% of all pairs
    Smell alikemoderate
    Cooked together611 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked 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

What each ingredient does

Potatoes
Provide the starch that crisps and browns in hot oil to form the chip.
Oil for frying
Transfers heat quickly to the slices, cooking them and drying the surface to a crisp texture.

The step that matters

Fry the slices in hot oil until light brown. Oil that is too cool lets the slices soak up fat and turn soggy, while overcooking makes them bitter. Frying in hot oil until light brown gives a crisp texture and an even colour.

Swap the parsley

How well each one fits the dish's main ingredients (potato, chive):

  1. Garlicfits better
  2. Capersfits better
  3. Parsleythe original
  4. Dillfits about as well

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

“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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