24 tiny new potatoes
8 tbsp. (1 stick) sweet butter
Salt and freshly ground black pepper to taste
6 tbsp. chopped fresh dill, or 2-3 tbsp. dried dill

Scrub potatoes and dry. Melt butter in a heavy flame-proof casserole with a tight fitting cover. Add potatoes and season with salt and pepper to taste. Coat with the butter. Cover and cook over low heat for 30-45 minutes. Shake casserole occasionally. Potatoes are done when they can be pierced with the tip of a sharp knife. Toss with the dill and serve at once. These potatoes are also good baked in a 375 degree oven with 4-6 tablespoons butter, garlic salt and black pepper to taste. You may omit the dill or add just at the end. Stir the potatoes 2 or 3 times, baking them in an uncovered dish for about 50 minutes or until tender. Serves 4-6.