Perfect Pairings & Recipes for
New Potato

Discover the best flavour pairings for new potato based on data analysis of thousands of recipes. Find perfect ingredient matches & delicious recipes.

Starchy aroma and starchy notes are at the forefront of new potato's flavour profile, but identifying its perfect partner requires exploring its subtle nuances. We need to study the complex interplay of notes that reside within its bouquet, such as petrichor, grass, and hints of lactic acid, and understand how the notes affect each other and which notes they go well with.

To chart these harmonies, we analysed thousands of ingredients, each deconstructed across 150 distinct flavour dimensions, pinpointing the notes that best complement this ingredient’s profile. Our exploration reveals, for instance, how the pure, salty sodium chloride in black olive can ground new potato, and how asparagus's methanethiol notes forge a beautiful synergy with its starchy aroma.

An ingredient's flavour comes from its core characteristics, like vegetal, earthy, and maillard, combined with its unique aroma notes (outer bars). When pairing ingredients, aim to include a broad variety of core characteristics for a balanced dish. And choose aroma notes that complement each other for a harmonious combination.

The Art of Flavour Pairing

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Potato Notes

Our analysis shows that the flavour of potato is strongly associated with the flavour of asparagus. This suggests we should look for ingredients with a asparagus flavour when pairing with the potatoey aromas of new potato.

The recipes below provide inspiration for pairing new potato with asparagus.

Harmonious Flavours Of New Potato

Just as our ingredient analysis revealed that potato and asparagus flavours harmonise, we can identify the full profile of flavours that harmonise with each of the flavour notes present in new potato. E.g. the lactic acid notes of new potato are often used with cocoa and blackberry notes.

The accents complementing the various notes of new potato can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of black olive offers many of the aroma notes complementary to new potato, including saline and glutamic aroma accents. Because the flavour profile of black olive has many of the of the features that are complementary to new potato, they are likely to pair very well together.

The chart above shows the unique profile of black olive across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with new potato.

Recipes That Pair New Potato With Black Olive

Linked Flavour Notes

Looking at the aroma accents that are most strongly associated with the various flavours of new potato, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of new potato, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the notes complementary to new potato.

What To Drink With New Potato

The cocoa notes in bolgheri make it a perfect pairing with new potato. Likewise, the cocoa flavours in don maximiano founder’s reserve 2013 create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of new potato below.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., New potato), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.