Name: Pommes De Terre Au Court Bouillon
Ingredients: potatoes; coarse sea salt; parsley; Hollandaise Sauce

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 ↓

Pommes De Terre Au Court Bouillon

Ingredients

potatoes
coarse sea salt
parsley
Hollandaise Sauce

Directions

Cut the potatoes into the shape of large olives and place them in cold water.
Boil the potatoes in fish stock or court bouillon for 15 to 20 minutes until tender.
Drain, season with coarse sea salt, and dry the potatoes.
Arrange the potatoes around the fish and garnish with plenty of parsley.
Serve with Hollandaise Sauce.

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.

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.

Potato + parsleytop 5% of all pairs

Smell alikemoderate

Cooked together2,855 recipes

Shared aroma: 4'-methylacetophenone (bitter almond).
Parsley + saucetop 23% of all pairs

Smell alikelow

Cooked together6,693 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Potato + saucetop 25% of all pairs

Smell alikelow

Cooked together1,073 recipes

Shared aroma: ethanol (alcoholic, ethereal).