It's a dill thing

What a manic month is March. No time for food frivolity, all work work work like a busy little ant. And now snatching a second before going to Dublin for a big dirty-thirty bash: five 1977 babies and St. Patrick's Day all at once! Sheesh. With life rat-a-tat-tatting like a fully-automatic firearm this week, I felt in need of some calming mood food. And here it is. An old favourite that is easy, warming, tasty and suitably Irish.

What you need

A couple of big potatoes
Stock
Dill
Salt and pepper

To do

Preheat your oven to 200C. Wash your taters (no need to peel em). Slice them thin and lay them in an oven dish, with sprigs of fresh dill and cracked pepper and salt between layers. Pour stock over them but leave the top layer uncovered (the stock might just lap at the top).

Cook your potatoes for a good 20 minutes to 1/2 hour (or until the top layer are golden and crunchy and you can easily push a knife through the rest.)

And that's it. The taters absorb the stock, the dill gives them a special something and they make a perfect side or yummy dish all on their own.

Have a craicking St. Paddy's Day.