Dill Fingerling Potatoes

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

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 20-30 min, 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 potatoes from burning. Turn off heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss will the dill and serve hot.

 Recipe credit to Ina Garten. This recipe can be found on Ina's food network page here.