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Potatoes — Baked, Stewed, or Fried

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Potato and milk are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Potatoes — Baked, Stewed, or Fried

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Wash and scrub the potatoes, then wipe them dry.

  2. Preheat the oven to 400°F (200°C).

  3. Bake the potatoes for 30 to 45 minutes.

  4. Serve baked potatoes immediately after baking.

  5. For stewed potatoes, avoid boiling them too hard to prevent breaking.

  6. Serve stewed potatoes with a milk dressing.

  7. Peel boiled potatoes before setting them aside for frying.

  8. Heat the fat before adding the potatoes to fry, keeping them covered to prevent burning.

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 + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

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