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Epicurious

Potatoes with Dill and Chicken Stock

I am constantly on the lookout for potato dishes that will flatter a piece of meat or fish such as grilled mackerel, flash-fried lamb’s liver, or some thick bacon slices. This is such a dish.

Recipe information

  • Yield

    enough for 4 as a side dish

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)

Preparation

  1. Step 1

    Preheat the oven to 400°F (200°C). 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.

    Step 2

    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.

    Step 3

    Bake for about fifty minutes, until the potato slices are truly tender and crusty on top.

Tender
TagsCasserolePotatoRoot VegetableVegetableDillHerbs & SpicesSideDinnerVegetarianGluten FreeNut FreeEasyOven BakeCookbooks
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