So easy, Rose can make them in her sleep!. The trick-as with anything this simple-is to make sure the ingredients are the best: potatoes that are firm and "new" as possible, creamery butter and bright fresh dill. Unfortunately, I couldn't find any small enough potatoes so I just had to go with what I could find and cut them to size.
Ingredients
1 pound very small new
potatoes-white, red, purple,
or a mix of the three
1 1/2 tbsp unsalted butter
3 tbsp chopped fresh dill
1 tsp lemon juice
freshly ground black pepper
coarse sea salt
Method
1. Scrub the potatoes and put them in a wide medium saucepan. It's help if the pan is the right size to hold the potatoes in one fairly tight layer. Pour enough cold salted water to cover the potatoes by 1-inch. Bring to the boil over a medium heat. Adjust the heat to a bare simmer and cook until the potatoes are just tender when poked with the tip of a knife-not long enough to split the skins and make them mushy. Timing will vary depending depending on the potatoes from 12 minutes for tiny new potatoes to 20 minutes for larger spuds.
2. Drain the potatoes and return them to the pan. Let them stand uncovered for a couple of minutes. Their own heat and the heat from the pan will evaporate moisture and keep them from getting soggy. Add the butter, dill, lemon juice, and pepper. Roll them around to coat with the seasoned butter, then add enough coarse salt to season them.
STAY GOLDEN!
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