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To Bake Potatoes with Beef

A baked potato dish cooked with beef, where potatoes are baked and basted with the beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Potato and beef are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,052 recipes. Both carry sotolon, which smells curry, maple. The science ↓

To Bake Potatoes with Beef

Ingredients

Directions

Prepare

  1. Mash and peel the potatoes, ensuring they are similar in size.

  2. Place the potatoes in the pan with the beef.

Bake and serve

  1. Bake medium-sized potatoes for 45 minutes or large potatoes for 1 hour.

  2. Baste the potatoes whenever you baste the beef.

  3. Once browned and cooked, serve the potatoes arranged around the beef.

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 + beeftop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Potatoes
Starch gives the potatoes a soft, fluffy interior once they are fully cooked through.
Beef
Its fat and juices baste the potatoes, adding flavour and browning to their surface.

The step that matters

Matching the potato sizes. Potatoes of different sizes cook at different rates. Matching their size lets them finish together, so small ones do not overcook while large ones stay firm in the centre.

“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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