Categories: Breads, Irish 
      Yield: 4 servings 
  
    1/2 lb Mealy potatoes                    1/2 ts Dried dill 
      4 tb Flour                             1/4 ts Savory 
    1/4 ts Salt                              1/4 ts Marjoram 
      4 tb Oil                               1/4 ts Powdered sage 
      2 tb Chopped parsley                          Oil for frying 
  
  Boil or bake the potatoes, then pass through a foodmill.  Mix the flour, 
  salt, oil & herbs with the potatoes.  On a floured board, roll this dough 
  to a thickness of about 1/4 inch.  Cut into triangles 3 or 4 inches wide. 
  Fry in very hot oil on both sides until light golden. 
   
  Vera Gewanter, "A Passion for Vegetables"