- 2 tablespoons unsalted butter
- 1 1/4 pounds fingerling potatoes, rinsed but not peeled
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons chopped fresh dill
- Chopped scallions
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 30 minutes-40 mins, until the potatoes are just tender. From time to time, shake the pot without removing the lid. Turn off the heat and allow the potatoes to steam for another 5 minutes. Toss with the dill & scallions.
adapted from Ina Garten