24 tiny new potatoes
8 tbsp. (1 stick) sweet butter
Salt & fresh ground pepper to taste
6 tbsp. chopped fresh dill

Scrub potatoes and dry. Melt butter in a heavy flameproof casserole with a tight-fitting cover. Add potatoes and season with salt and pepper to taste. Coat with butter.

Cover and cook over LOW heat for 30 to 45 minutes. Shake casserole occasionally. Potatoes are done when they can be pierced with the tip of a sharp knife. Toss with fresh dill and serve at once. 4 to 6 portions.