18 med. size new potatoes, boiled in their skins

GLAZE:

1/2 c. firmly packed light brown sugar
1/4 c. water
2 tbsp. butter
1 tsp. salt
2 tbsp. minced fresh dill

Drain potatoes and let cool 10 minutes. Meanwhile, heat all glaze ingredients except dill in a large heavy skillet over moderate heat, stirring 5 to 8 minutes until slightly thickened and bubbly. Reduce heat to low and stir in dill. Stir in potatoes and serve.