These are probably the best potatoes we have had in a long time.
We were at Sid Wainer & Sons in New Bedford and came across mini golden Yukon potatoes. They were about the size of grape tomatoes. We bought two pounds and figured we could find a new recipe to use them in. As we looked for recipes to jazz up these potatoes, we realized that maybe just a pan saute would be fine. We boiled the potatoes first and then I threw them into the frying pan with a little butter. We had some fresh dill from the weekend before and figured we'd add it to the dish.
They were great. Browning them in the frying pan gave them a crunchy skin and soft centers. The dill was perfect and didn't overpower the potatoes. We enjoyed our potatoes with a porter house steak. Nothing better than steak and potatoes.
2 pounds of mini golden Yukon potatoes
2 tablespoons of butter
2 tablespoon of fresh dill
Salt and pepper to taste
1. Place potatoes in a pot of water (generously salted) and bring to a boil. Boil for 15-20 minutes.
2. Remove from pan and cool slightly.
3. Heat a saute pan over medium heat and melt the butter, place potatoes and dill in the pan and saute until sides of the potatoes are slightly golden brown (approximately 10 minutes).
4. Salt and pepper to taste.