Well it just doesn't get any easier than this.
Toss some butter in a dutch oven, throw in some fingerling potatoes and salt and pepper. Put a lid on it over low heat for about 20 minutes. Toss in some fresh dill and you've got another fabulous Ina creation.
Of course you could probably roast these in some olive oil and have a little healthier option, but I must admit, the butter was soooo good for a change!
Dill Fingerling Potatoes
2009, Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: Fast and Fabulous
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 to 30 minutes, 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 bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.