Why-He-Married-Me Dilled Potatoes - olive oil

Method

• Ingredients note: If you have larger potatoes, cut them in half or quarters before cooking.
• The tiny bite sized ones are best.
• In a medium saucepan (big enough to hold the potatoes and has a lid), heat the olive oil and butter (1 tbl).
• Add the onions, garlic, and and stir.
• Toss the potatoes in the salt (1/2 tsp).
• This works best if the potatoes are damp.
• Add the stock and then the potatoes.
• DO NOT STIR, and try not to knock the salt off the potatoes.
• Leave the onions on the bottom.
• Bring the stock to a simmer and turn down heat to lowest setting.
• Cover.
• Leave it alone for 30-45 minutes.
• The onions are caramelizing on the bottom of the pan, and the potatoes are steaming.
• After 30-45 minutes, the potatoes should be fork tender.
• Take the pot over to the stove and carefully drain out most of the cooking liquid.
• Not all of it, leave about 1/4 cup in the bottom of the pan.
• If you cooked whole potatoes, prick some of them with a fork and mash a few.
• If you cut them in half, you can skip this step.
• While the potatoes are still hot, add the remaining tablespoon of butter, the pepper, and the remaining salt.
• Toss gently to combine.
• Add the sour cream and fresh dill.
• Garnish with additional dill and cracked black pepper.
• Add crisp bacon if you are trying to get a man's attention.
• This makes great leftovers.
• It is better the next day.
• I like it cold like a potato salad.