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Ingredients
- large baking potatoes 2
- dill leaves a generous handful, roughly chopped
- a large knob of butter
- hot chicken or vegetable stock to cover about 2 cups (500ml)
Method
- Preheat the oven to 400F (200C).
- Scrub the potatoes, peeling them only if you particularly wish to, then slice them thinly.
- Put them into a bowl and toss with salt, black pepper, and the dill.
- Lightly butter a shallow baking dish.
- Layer the potatoes and their seasonings in the dish, then pour in enough stock to cover; the liquid should be just lapping at the top of the potatoes.
- Bake for about fifty minutes, until the potato slices are truly tender and crusty on top.
