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Fried Potatoes

Fried potatoes are sliced, soaked, fried in lard, and seasoned with cayenne pepper and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Fried Potatoes

Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Potatoes

Ingredients

Directions

Prepare

  1. Cut the potatoes into round pieces half an inch thick.

  2. Turn them into ribbons as long and thin as possible, then tie them in knots and bows.

  3. Soak the potatoes in cold water for half an hour, then drain.

Fry and season

  1. Heat lard in a pan until very hot.

  2. Fry the potatoes until golden brown, then drain on a napkin.

  3. Season with cayenne pepper and coarse sea salt.

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 + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Potatoes
The main ingredient; their starch browns and crisps as they fry.
Lard
Fat that conducts heat evenly and fries the potatoes to a golden, crisp surface.

The step that matters

Heat the lard until very hot before frying. Hot fat sears the outside of the potatoes quickly, so they crisp and brown instead of soaking up grease and turning soft and oily.

“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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