Dish of Potatoes with Dill
(click to enlarge)

Potatoes with Dill


  -  
Makes:
Effort:
Sched:
DoAhead:  		 1 #
**
20 min
Maybe		 Properly, these are made with "New Potatoes", which are potatoes so young and freshly dug the skins are like flaking paper - but these can rarely be had around here (see Note-1).

1
1
1
---
ar
#

T
---

Potatoes, tiny  
Dill bunch
Salt
-- Optional
Butter
Make   -   (20 min)
  1. Put POTATOES in a pot with water to cover. Add a bunch of Dill and Salt. Bring to a boil just as long as needed to cook through (use a sharp skewer to test for this point).
  2. IF you have real new potatoes, drain and server immediately with just a sprinkle of salt.
  3. IF you have other potatoes, you may wish, after they are boiled, to fry them briefly in some butter for more flavor. Serve hot with some chopped dill and a sprinkle of salt. Actually these can also be used just a bit warm, depending on your needs.
NOTES:

  1. Potatoes

      Real "New Potatoes" are not much available in North America these days. Other very small potatoes can be used with some changes in preparation. Tiny red potatoes, often falsely called "new potatoes", are the second best. The photo example was made with white fingerling potatoes. The skins on these are a bit tougher than reds, but they are edible and were well liked.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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