This is a simple and tasty variation on layered baked potatoes. It uses that wonderful herb, dill. Make this dish to accompany fish especially, but please yourself as it is down to you own taste.

0.5 Kg (1 lb) Potatoes
1 tbsp Chopped dill
285 ml (1/2 pt) Milk
29g (1 oz) Butter
Ground Rock Salt
Ground Black Pepper

Slice the potatoes into course slices and layer into an ovenproof baking dish.

On each layer sprinkle the chopped dill and season with the rock salt and ground pepper.

Warm the milk and pour over the layered potatoes.

Place dabs of butter over the surface and lightly season again.

Bake in a preheated oven (350F / 180C / Gas Mark 4) for about 1 hour or until the potato is cooked.

A-Z Herbs

Dill

Recipe for Potatoes sauteed with garlic and basil

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