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Baby Potatoes with Dill

Source: Gatherings & Celebrations
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Active Time:  10 Minutes
Total Time:  25 Minutes
  Makes 4 servings
1 pound small yellow boiling potatoes (about 1 inch)
3 tablespoons unsalted butter
1 teaspoon salt
2 tablespoons chopped fresh dill
Place the potatoes in a pan so they fit snugly in a single layer. Add water to come halfway up the potatoes. Add the butter and salt. Bring to a boil, then turn the heat down to a simmer. Cover the pan with the lid slightly ajar. This steams the potatoes, and at the same time the buttery water evaporates to a glaze.

When the potatoes are fork tender, about 15 minutes, remove the lid. If there is still a lot of water left in the pan, turn the heat up and boil it down. If there is no water left and the potatoes look greasy, add a tablespoon of water and heat to make a creamy-looking glaze. Toss with the dill and serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 166
Fat. Total: 9g
Fiber: 2g
Carbohydrates, Total: 20g
Sodium: 590mg
% Cal. from Fat: 49%
Cholesterol: 23mg
Protein: 2g
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