Baby Potatoes with Dill

  • 2 pounds small yellow boiling potatoes (about 1 inch)
  • 1/3 c. unsalted butter
  • 2 teaspoons salt
  • 1/4 cup chopped fresh dill

Place the potatoes in a pan so they fit snugly in a single layer. Add water to come halfway up the potatoes. Add the butter and salt. Bring to a boil, then turn the heat down to a simmer. Cover the pan with the lid slightly ajar. This steams the potatoes, and at the same time the buttery water evaporates to a glaze.

When the potatoes are fork tender, about 15 minutes, remove the lid. If there is still a lot of water left in the pan, turn the heat up and boil it down. If there is no water left and the potatoes look greasy, add a tablespoon of water and heat to make a creamy-looking glaze. Toss with the dill and serve immediately.

  • Yields: 8 servings
  • Preparation Time: 25 minutes
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