Ingredients
- 2 tablespoons unsalted butter
- 1 1/4 pound fingerling potatoes, rinsed but not peeled
- 1 teaspoon kosher salt
- 1/4 teaspoon finely ground black pepper
- 1 1/2 tablespoons chopped fresh dill (you can adjust the amount to your taste)
How to Make
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Step 1: Melt the butter in a Dutch oven or large heavy-bottomed pot.
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Step 2: Add the whole potatoes, salt, and pepper and toss well.
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Step 3: Cover the pot tightly and cook over low heat for 20-30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom of the potatoes from burning.
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Step 4: Turn off the heat and allow the potatoes to seam for another 5 minutes. Don't overcook.
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Step 5: Toss with the dill, and serve hot.
We hope you enjoy this recipe!
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