1 1/2 lbs. Fingerling potatoes
2 tbsp. unsalted butter
1 tsp. Kosher sea salt
1/4 tsp. fresh ground pepper
1 1/2 tbsp. fresh dill, chopped
Grow Alabama Chef Heather Lawrence suggests you blanch potatoes. Simply put them in a pot of tepid water. Place on stove and bring to boil. Potatoes should spend no more than 20 minutes in pot from start to finish. Drain and shock with cold water to stop the cooking process.
In a cast iron Dutch oven, melt butter. Add potatoes and stir around getting them buttery. Add kosher sea salt and pepper. Mix around about two minutes. Do not overcook. Add fresh dill. Cook and stir no more than one more minute. Remove from heat. Serve.