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Roasted Potatoes

Roasted potatoes cooked alongside a roasted joint of meat, turned occasionally to brown evenly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Potato and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 786 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Roasted Potatoes

Ingredients

Directions

Roast

  1. Peel the potatoes and place them in a flat roasting pan under the meat while it roasts.

  2. Turn the potatoes occasionally to ensure they brown evenly.

  3. If the meat is very fatty, remove some of the drippings to prevent the potatoes from becoming greasy.

Serve

  1. Serve the potatoes hot alongside the meat in a separate dish.

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.

  1. Potato + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together786 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Starch that softens inside and browns on the outside as they roast.
Roasted joint of meat
Its drippings add fat and flavour to the potatoes as they cook beneath it.

The step that matters

Remove some drippings if the meat is very fatty. Excess fat pooling around the potatoes makes them greasy rather than crisp, because the potatoes absorb the surrounding fat as they cook. Spooning off some drippings keeps the browning even and the texture light.

“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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