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Skillet Browned Potatoes with Fresh Dill




Source of Recipe


Project Open Hand - Columbus Ohio






Recipe Introduction


Can be made on top of the stove - good when you need the oven!





List of Ingredients



• 3 lbs fingerling potatoes or baby red skinned potatoes, scrubbed.
  
• 5 tbsp butter
  
• 2 tbsp chopped fresh dill
  
• Salt and Pepper to taste
  






Instructions



1. Place potatoes into a large pot. Add enough water to cover. Bring to a boil.
   
2. Cover partially and cook until potatoes are just tender but still hold their shape (about 15 min)
   
3. Drain and cool
   
4. Cover and refreigerate at least 4 hours and up to overnight.
   
5. Cut the potatoes in half.
   
6. Melt the butter in a very large skillet over medium high heat.
   
7. Add potatoes, cover skillet and cook until potatoes brown, stir occasionally - about 10 minutes.
   
8. Season generously with salt and pepper.
   
9. Add dill toss to coat.
   
10. Transfer to a bowl and serve hot.