What you need: measuring spoons/cups, large heavy bottomed sauce pan, cutting board, chef’s knife, colander
- 2 bags baby Yukon Gold potatoes (approximately 3lbs)
- 2 tbs fresh dill (finely chopped)
- 2 tbs salted butter
- 2 1/2 tsp salt
- 1 tsp freshly ground pepper
Fill a large pot with water and add 2 tbs of salt. Place the potatoes in the water (making sure they are all a uniform size). Cook until fork tender, about 15 – 20 minutes. Drain the potatoes and place back in the pot over low heat. Add 2 tbs of butter, the chopped dill, 2 1/2 tsp of salt and 1 tsp of freshly ground pepper. Stir to combine.
Tip: If there are leftovers, you have a great start to potato salad. Once the potatoes are cold (or even refrigerated overnight) simply add a little mayonnaise, mustard and a splash of vinegar.
To Serve: Spoon potatoes onto a plate alongside your favorite beef, chicken or even lobster.