It’s safe to say that my father knows a lot about potatoes. He has lived long enough to remember an Ireland where most people grew their own and where the potato really was still a hugely dominant part of the rural diet. “Praties and dip”, he tells me, was a style of eating potatoes still prevalent when he was a boy growing up in Kerry. And no, it’s not remotely like anything you might be imagining right now. Banish whatever images of chipped potatoes and sour-creamy dip have come to mind. Instead, picture yourself with some boiled potatoes, a bowl of milk and a bowl of salt. Take the warm spud, dip it in the milk, then dip it in the salt and eat. Et voilà, there you have praties and dip.