Russian Butter-steamed New Potatoes (Molodaya kartoshka v masle)
Friday, October 26th, 200720 to 24 tiny new potatoes, 3-4 cm in diameter
60-100 gr unsalted butter
1/2 teaspoon pepper
1 teaspoon salt
3 tablespoon dill, finely chopped
Scrub the new potatoes under cold running water.
Melt the butter in a heavy casserole under the cover.
Add the potatoes and sprinkle with salt and pepper. Then coat them thoroughly with the melted butter by rolling them about in the casserole. Cook over a low heat for 30 to 45 minutes, depending on size of the potatoes. Shake the casserole from time to time. When the potatoes can be easily pierced with the tip of a sharp knife, they are done.
Arrange them on a heated serving plate and sprinkle them with the chopped dill.
Suggestion:
The cover must fit the casserole tightly, if in doubt, cover tightly with an aluminum foil.