Dilled New Potatoes

Despite the cold mornings, I remain hooked on the idea that spring is around the corner. While I normally detest the flavor of dill, these buttery potatoes embody the freshness of springtime.

Dilled New Potatoes
24 tiny new potatoes
8 Tbs (1 stick) unsalted butter
Salt and freshly ground black pepper, to taste
6 Tbs chopped fresh dill


1. Scrub and dry the potatoes. Melt the butter in a heavy oven-proof casserole with a tight-fitting cover over low heat. Add the potatoes and season with salt and pepper. Coat with the butter.
2. Cover and cook over low heat for 30-45 minutes. Shake the casserole occasionally. The potatoes are done when they can be pierced with the tip of a sharp knife.
3. Toss with the dill and serve at once.
4-6 portions.