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Categories:Viewed: 48 - Published at: 8 years ago
Ingredients
- 4 Tablespoons Unsalted Butter
- 2 cloves Smashed And Peeled Garlic
- 2-1/2 pounds Fingerling Potatoes, Scrubbed Not Peeled
- 2 teaspoons Kosher Salt
- 1/2 teaspoons Freshly Ground Pepper
- 1/2 teaspoons Dry Ground Mustard
- 3 Tablespoons Chopped Fresh Dill
Method
- Melt the butter in a Dutch oven over medium heat. Add the garlic then add the whole potatoes, salt, pepper and ground mustard and toss well.
- Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife.
- Every 5 or 6 minutes give the pot a good shake and swirl, without removing the lid to prevent the bottom potatoes from burning.
- Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook them or they will become mush! You wan't them to keep their firmness. Toss with the dill, and serve hot.
